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The chief results of the inquiry are as follows: The pericarp of the fruit of oats contains a substance soluble in alcohol and capable of exciting the motor cells of the nervous system. It is a nitrogenized matter which seems to belong to the group of alkaloids; is uncrystallizable, finely granular, and brown in mass. The author calls it "avenine."
The liquid obtained by straining off the ferment on a filter paper possesses the property of converting cane-sugar into uncrystallizable sugar." BERTHELOT, Comptes rendus de l'Academie.
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