378 Dr. Prout on^the ultimate composition 
to a state similar to that of starch dried between 300° and 
350°, or it consisted very nearly of 
Carbon 44 4. 
Water 55.6. 
When subjected to the temperature of 300° and 350° for six 
hours longer, it lost 1*38 per cent, more of its weight, but 
became of a deeper yellow colour than starch similarly ex¬ 
posed, and consequently shewed greater marks of decompo¬ 
sition. Hence, this form of the amylaceous principle, like the 
sugar of honey before-mentioned, seems to part with the 
whole of the water not essential to its composition at the 
temperature of 212®, or even perhaps below this point if ex¬ 
posed for a period sufficiently long. 
It may not be deemed superfluous to notice here very 
briefly two or three circumstances resulting from the above 
analyses, which, though their importance may not be seen 
at present, should be constantly borne in mind, as they will 
enable us hereafter to throw light on many points connected 
with organization, which otherwise would be inexplicable. 
In the first place, the identity of composition between 
the sugar of honey and arrow root, under the ordinary circum¬ 
stances of the atmosphere, seems to show that the differences 
among the varieties of the amylaceous principles are precisely 
analogous to those existing among sugars, or in other words, 
that there are low starches as well as low sugars. Whether 
arrow root be the lowest that exists, I am unable to say ; but 
I have met with none lower; and have reason to believe that 
the greater portion of the other varieties of the amylaceous 
principle known to exist, like the varieties of sugars above 
given, are intermediate in their composition between arrow 
