On the Ultimate Composition of Simple Alimentary Substances, with Some Preliminary Remarks on the Analysis of Organized Bodies in General
William Prout publishes On the Ultimate Composition of Simple Alimentary Substances, with Some Preliminary Remarks on the Analysis of Organized Bodies in General https://royalsocietypublishing.org/doi/10.1098/rstl.1827.0027
three great classes, namely, the saccharine, the oily, and the albuminous
Saccharine - those that contain hydrogen and oxygen in the same proportion as water.
Finds that sugar is carbon and hydrogen in various proportions.
“sugar of diabetic urine” or “diabetic sugar” = glucose
“sugar of starch” is sugar made from starch from sulfuric acid (see https://www.google.com.au/books/edition/The_Encyclopaedia_Britannica_Or_Dictiona/EVlBAAAAcAAJ?hl=en&gbpv=1&dq=%22sugar+of+starch%22&pg=PA473&printsec=frontcover) Encylopedia Brittanica, Chemistry section.
starch he considered “merorganised” (an invented term) sugar - ie having some minute other compounds preventing it from crystallising.
Various scientists - eg MM. Ga y Lussacand Th ena r dstate that they found it to contain as much as 43*55 per cent, of carbon ; while Dr. Ureinforms us that he only found 38*55 per cent, are tryin to find what elements exist in organic compounds.
He also notes that “lignin” or “woody fibre” (now what we would call fibre also contains hydrogen and oxygen in the same quantities as in water. “Messrs. Ga y Lussacand Th en a r d”
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