57 
On Vegetable and Animal Analysis . 
One hundred parts of crystallized sugar contain : 
"Carbon 
Carbon . . . . 
Hydrogen and oxygen 
Oxygen .... 
. 52.101 1 | 
in the proportions in 
Hydrogen . . . 
7.105 ;>£<; 
which they are in 
- 
water 
59.806 
ioo J o 
Oxygen inexcess 
0. 
JHydrogen in excess . 
0. 
100 
One hundred parts of ash wood contain : 
"Carbon 
51.192 
Carbon . . . . 
. 51.192J ^ 
Hydrogen and oxygen 
Oxygen .... 
. 42.951 Jg 
in the proportions in 
Hydrogen . . 
. 5.857 j> c« < 
which they are in 
i S' 
water .... 
48.808 
100 JO 
Oxygen in excess 
0. 
^Hydrogen in excess . 
0. 
ioo- 
These results prove a very important fact : viz. that 
water per se or its principles are seized upon by the vege- 
table in the act of vegetation; for, all the vegetables be- 
ing almost entirely formed of ligneous fibres and muci- 
lage, which contain oxygen and hydrogen in the same 
proportions as water, it is evident that when carried into 
the substance of the vegetable it is then combined with 
carbon in order to form them. 
If, therefore, it were in our power to unite these two 
bodies in every given proportion, and to bring their mole- 
cules together in a proper manner, we should certainly 
make all the vegetables which hold the middle rank be- 
tween the acids and the resins, such as sugar, starch, the 
ligneous fibres, &c. 
Among the animal substances we have only as yet 
analysed fibrine, albumen, gelatine, and the caseous sub- 
stance. 
It results from our analyses, that in these four sub- 
stances, and probably in all analogous animal substances, 
VOL. II. H 
