356 
RESEARCHES ON EMULSINE. 
left on evaporation, after removing the sulphuretted hydrogen 
and acetic acid, a gummy nitrogenous mass. 
On distilling the alcohol which had served to precipitate 
the emulsine, the liquid acquired a dark colour, and left on 
concentration an acid mass, the acid in which proved to be 
lactic acid. 
The precipitate obtained with acetic acid previous to the 
precipitation of emulsine by alcohol, formed, after it had been 
freed from fat by exhaustion with alcohol and ether, a red- 
dish fine light powder, soluble in alkalies ; but on warming 
the solution, it is decomposed, with disengagement of ammo- 
nia. This substance is not precipitated from its alkaline 
solution by alcohol ; it is moreover soluble in weak, and only 
partially soluble in concentrated acetic acid. It contains 
nitrogen and sulphur, and burns with a smoky flame, leaving 
a small quantity of neutral ash. It dissolves in strong muria- 
tic acid into a beautiful red liquid, which color changes into 
a dark purple in the course of one or two days. It gelati- 
nizes in sulphuric acid, and changes, with evolution of sul- 
phurous acid, from red into black. On analysis it was found 
to contain 51.02 per cent, carbon, 6.87 hydrogen, 15.80 
nitrogen, 25.74 oxygen, and 0.57 sulphur. The relation of 
nitrogen to carbon is as 1 to 7|. 
In the maceration of recently-pounded almonds with ordi- 
nary alcohol, grape-sugar was extracted, which was obtained 
by means of water from the residue remaining on evaporating 
the alcohol. 
When an emulsion of almonds, prepared as above directed, is 
allowed to ferment for some days at about 86°, an oily coagu- 
lum separates, and the subjacent liquid becomes more and more 
sour. This acidification has great resemblance to the becom- 
ing sour of ordinary milk. The conversion of the sugar into 
lactic acid, and the union of this acid with the bases which 
held the caseous substance in solution, explains the separa- 
tion of this coagulum and the absence of any precipitate with 
acetic acid, as soon as a sufficient quantity of lactic acid has 
