ON THE PRODUCTION OF INFUSORIA. 



147 



forms mucilage ; insoluble in alcohol ; precipitated by silicated potash ; 

 soluble in nitric acid, and forms mucous and oxalic acids. 



3. Starch — a white powder, insoluble in cold water ; taste insipid ; 

 soluble in hot water ; opake and glutinous ; precipitated by an infusion 

 of nutgalls; precipitate redissolved by a heat of 120°; insoluble in 

 alcohol; soluble in dilute nitric acid, and precipitated by alcohol; with 

 nitric acid yields oxalic acid and a waxy matter. 



4. Gluten — forms a ductile, elastic mass, with water; partially soluble 

 in water; precipitated by infusion of nutgalls, and oxegericyae muriatic 

 acid ; insoluble in alcohol ; by fermentation becomes viscid and ad- 

 hesive, and then assumes the properties of cheese; soluble in nitric 

 acid, and yields oxalic acid. 



5. Albumen — soluble in cold water ; coag ulated by heat, and becomes 

 insoluble ; insoluble in alcohol ; precipitated by infusion of nutgalls ; 

 soluble in nitric acid ; soon putrilies. 



6. Gelatine — insipid ; soluble in water ; does not coagulate when 

 heated ; precipitated by infusion of galls. 



7. Wood — composed of fibres ; tasteless ; insoluble in water and 

 alcohol; soluble in weak alkaline laxivium ; precipitated by acids; leaves 

 much charcoal when distilled in a red heat; soluble in nitric acid, and 

 yields oxalic acid. 



8. Fibrin — tasteless; insoluble in water and alcohol; soluble in 

 diluted alkalies, and in nitric acid ; soon putrifies. 



1. By this analytical survey, in which I have been minute on account 

 of the future inductions, we may observe that all but the starch, fibrin, 

 and wood, are soluble in water, and the gluten partially so. 



2. We also find that the gluten, which remains undissolved, forms a 

 ductile elastic mass with the water ; and, besides, becomes viscid and 

 adhesive by fermentation, and then assumes the properties of cheese. 



3. We discover that the albumen and the fibrin soon putrify. 



4. Thus we have, as the component parts of vegetable matter, four 

 soluble substances, three insoluble, one partially soluble ; and of these, 

 two soon putrify. Besides these, we have, according to a more accurate 

 chemical analysis, the elastic products or gases, carbon, hydrogen, and 

 oxygen ; nitrogen is a constituent principle of several, and the fixed 

 and volatile alkalies are also found. 



Having now decided the component parts of the matter or subject 

 in question, we come to the process by which it is decomposed, and the 

 agent employed. The process is maceration, and the agent water. 



Maceration is that process by which a body is steeped in a cold liquor. 



u 2 



