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Direct oxidation or combustion of the carbon and hydrogen contained in the food, or in the tissues themselves; the division of alimentary substances into respiratory, or non-azotized, and azotized, these doctrines are familiar even to the classes in our high-schools. But this simple statement is boldly questioned. Such is the well-grounded statement of Robin and Verdeil.
Direct oxidation or combustion of the carbon and hydrogen contained in the food, or in the tissues themselves; the division of alimentary substances into respiratory, or non-azotized, and azotized, these doctrines are familiar even to the classes in our high-schools. But this simple statement is boldly questioned. Such is the well-grounded statement of Robin and Verdeil.
M. Verdeil informs the Académie, that he has proved the chlorophyll, or resinous green colouring-matter of plants, to be 'a mixture of a perfectly colourless fat, capable of crystallising, and of a colouring principle which presents the greatest analogies with the red colouring principle of the blood, but which has never yet been obtained in a perfectly pure state. He has isolated a quantity for experiment and examination by a chemical process, and has added another fact to the list of those which shew a relation between animal and vegetable functions.
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