RESEARCHES ON EMULSINE. 
351 
pitate of gypsum is formed. In general the liquid congeals 
to a pasty mass by the newly formed gypsum ; it is diluted 
with water, and the succinic acid separated by washing. 
On evaporating the liquid and cooling, a crop of brownish- 
colored crystals of succinic acid separates, which contains 
minute traces of gypsum. This colored acid is dissolved in 
boiling water, filtered, set aside to cool, the crystals thrown 
upon a funnel, and the mother-liquor removed with cold 
water. The acid obtained by this second crystallization is 
again dissolved in water, boiled with a little animal char- 
coal, and the transparent solution crystallized. The crys- 
tals are of a dazzling white ; they can easily be freed from 
a trace of gypsum by solution in alcohol or sublimation. 
3 lbs. of dry malate of lime furnished from 15 to 16 oz. of 
dazzling white succinic acid. In my experiments not a 
trace of malic acid was found in the mother-liquor from the 
succinic acid ; so that in this remarkable process of fermen- 
tation the whole of the malic acid is completely decomposed. 
The process with putrid cheese differs from that with yeast, 
in hydrogen gas being disengaged along with the carbonic 
acid towards the end of the operation. 
Science is indebted to M. Dessaignes for this beautiful 
discovery, and it is to be hoped that fermentation will come 
more into use as one of the most powerful agents for che- 
mical decompositions. It is easy to prepare from malate of 
lime any amount of this interesting but hitherto expensive 
acid; and a number of useful applications may possibly fol- 
low from this discovery. — Chem. Gaz./rom Lie big's Jinn. 
ART. LXXXVIIL— RESEARCHES ON EMULSINE. 
By B. W. Bull. 
The emulsine employed in the following experiments 
was prepared from sweet almonds, from which the oil had 
been removed by pressure. They are formed into an emul- 
