On the Fruits and Seeds of Rhamnus. 
15 
Series II. 
L. I now took the solution A, and filtered off the precipitate 
and fruits from the clear golden liquor. 
The liquor contained large quantities of glucose on testing 
with Fehling’s solution. Part of the liquor was allowed to 
stand, and in twenty-four hours a slight further precipitate 
had formed. (N.B. This did not occur with the liquor from 
C (q.v.) which had been boiled. Some ferment had no doubt 
passed through the filter.) The golden semi-amorphous pre- 
cipitate was then examined microscopically/ &c. 
M. The contents of test-tube B were treated in the same 
way, and the results were practically the same in all respects. 
N. The test-tube C was taken, and the clear sherry-gold 
liquor filtered off from the fruits, and examined. The liquor 
was divided into three parts, in tubes marked N 1, Nz, N 3. 
(1) N 1. Added a few drops of solution G (i.e. cold-water 
extract of seeds). A copious precipitate of rhamnin was 
formed during the night. 
(2) N z. Added a few drops of solution G, and boiled two 
minutes. It remained perfectly clear for two days. 
(3) N Added nothing. The solution was perfectly clear 
next day. 
The explanation of this is that the solution of xantho- 
rhamnin in C was incapable of breaking up (N$) spontaneously ; 
but is rapidly decomposed when a solution (N 1) containing 
the proper ferment is added to it. The action does not take 
place, however, if the ferment is destroyed by boiling for two 
minutes (N 2). 
O. I then took the test-tube D , and filtered off the clear 
deep sherry-coloured liquor. 
Some was tested for glucose, but gave none. The rest 
I divided into two parts, in test-tubes marked Oi and Oz 
respectively. 
1 The results are embodied in the text. 
