333 
cutty, and those which are formed of many ingredi- 
ents, with the greatest facility *." In proof of tire 
solubility of carbon, it may be added, that there is 
scarcely any vegetable fluid, either natural or artifi- 
cial, which does not contain carbon in a state capable 
of forming carbonic acid by combining with the oxy- 
gen of the ain Thus it is known that the infusion 
of malt, in the process of brewing, produces an 
abundance of carbonic acid ; and M. de Saussure ob- 
served, that vegetable juices and extracts dissolved in 
water, and vegetable infusions in passing to the state 
of vinegar, converted the oxygen gas of the air into 
an equal bulk of carbonic acid f. 
637. It has been farther objected, that the union 
of carbon and oxygen cannot be effected at so low a 
temperature as is here supposed ; but, unless we de- 
ny altogether the formation of carbonic acid in de- 
composition, as well as in germination, we must ad- 
mit such combination to take place at the ordinary 
atmospheric temperature. It is well observed by Mr 
Murray, that, " although carbon, in its solid and in- 
sulated form, requires to be raised to a high tempe- 
rature to cause its combination with oxygen, yet, 
when it makes part of a ternary or quaternary com- 
bination, in which state its cohesion no longer oppo- 
ses the combination, it then combines with oxygen at 
any natural temperature J." 
* Thomson's Syst. Chem. vol. v. p. 417. 3d ediU 
f Recherches Chim. p. 140, 144. 
: Syst. Chern. vol. iv. p. 5(>5. 
