EXAMINATION OF THE STROBILES OF THE HOP. 69 
C. Examination of the crystalline matter. 
The crystalline substance which was observed during the 
evaporation of the alcohol, was still found in a part of the 
juice which had been freed by heat from all albumen ; this 
had been concentrated by evaporation and allowed to remain 
undisturbed several days, when there was formed a crystalline 
precipitate, which was separated by nitration; the portion fil- 
tered had an acid and sweet taste; the acid was separated by 
the neutral acetate of lead ; I obtained a precipitate, which, 
when washed and decomposed by a sufficient quantity of sul- 
phuric acid, presented a product which had the characters of 
malic acid. That which remained upon the filter was washed 
with a small quantity of water and added to the crystals ob- 
tained during the spontaneous evaporation of the alcoholic so- 
lution. They were redissolved with a sufficient quantity of 
water, the solution subjected to slight evaporation, and then 
allowed to deposit its crystals. They are hard, white, of per- 
fect cleanliness ; their form that of rhomboid, some of them 
hexagonal prisms ; they are without odor, taste slight; soluble 
in about, sixty times their weight of water; less soluble in al- 
cohol of 0.852 ; reduced to powder and placed upon a piece of 
litmus paper previously moistened with distilled water, they 
immediately reddened it ; the aqueous solution treated by a 
solution of chloride of barium, with neutral acetate of lead and 
protosulphate of iron, presented nothing remarkable. Heated 
in a glass tube with a spirit lamp, they soon disengaged a 
strong ammoniacal odor; reddened litmuspaper introduced into 
this tube soon became blue; they left a carbonaceous residuum, 
which, when treated with cold nitric acid, gave rise to no 
appreciable phenomenon. 
All the properties which I have detected in this substance, 
have assured me that it was asparamide. 
Asparamide has hitherto not been obtained but in a small 
number of vegetables; in the first instance by MM. Vauque- 
lin and Robiquet, in the sprouts of the asparagus; in 1816 by 
M. Bacon, Prof, of chemistry at Caen, in the root of the mal- 
lows. He regarded it as a combination of malic acid and a 
