dr. edwards' report. 
153 
augmenting in proportion as they recede from pectose ; they 
appear to be all derived from a ternary molecule C 8 H 5 G 7 , 
and differ from each other only as to water. 
14. The properties of gelatinous substances of vegetables 
afford an explanation of the alterations which a fruit under- 
goes when submitted to the action of heat, as well as of the 
formation of vegetable jellies. Vegetable jellies may be pro- 
duced — 1st, by the conversion of pectine into pectosic and 
pectic acids under the influence of pectase ; 2ndly, by the 
combination of pectic acid with the organic acids contained 
in fruits. 
15. The pectose contained in green fruits is successively 
transformed, during ripening, into pectine, metapectine, and 
metapectic acids. These changes are determined by the 
influence of acids and pectase. 
It will appear from this summary, in the opinion of the 
author, that after having ascertained the nature of the 
principal properties of the substances which constitute the 
pulp of certain fruits, he was led to observe that the gela- 
tinous substances of vegetables undergo modifications by 
the influence of reagents entirely comparable to those to 
which they are subject during vegetation. — Chem. Gaz. 
from Ann. de Ch. et de Phys. 
ART. XXXII. — REPORT OF THE SECRETARY OF THE TREA- 
SURY, with the Report of Dr. Edwards on the practical operation 
of the law for the prevention of the importation of spurious and 
adulterated drugs and medicines. January 23, 1849. Read and 
ordered to be printed. 
Treasury Department, January 22, 1849. 
Sir : I have the honour herewith to submit a report made 
to me by the Hon. T. 0. Edwards, (who was appointed by 
