A Short History of the Progress of Scientific Chemistry in Our Own Times
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It has also long been known that PROGRESS OF SCIENTIFIC CHEMISTRY 177 sweet and bitter almonds in the dry state are both without special odour, but that when the bitter almond is crushed in the presence of water, the characteristic volatile essence, consisting of benzal- dehyd, begins immediately to be formed. It was Liebig who discovered that the bitter almond con- tains a crystalline substance, amygdalin, C 20 H 27 NO n, which, in contact with a peculiar soluble albuminous matter existing in ...both sweet and bitter almonds, is resolved by the assumption of the elements of water into glucose, prussic acid, and benzaldehyd. The pungent oil of mustard is developed in an entirely similar way. In the " pepsin " of the animal stomach there is another example of a soluble enzyme, which in this case is specially active in causing the degradation and simplification of the complex albuminoids of food, converting them into soluble materials called "peptones, " which probably pass directly into the blood and are assimilated.
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To quickly assess the difficulty of the text, read a short excerpt:
It has also long been known that PROGRESS OF SCIENTIFIC CHEMISTRY 177 sweet and bitter almonds in the dry state are both without special odour, but that when the bitter almond is crushed in the presence of water, the characteristic volatile essence, consisting of benzal- dehyd, begins immediately to be formed. It was Liebig who discovered that the bitter almond con- tains a crystalline substance, amygdalin, C 20 H 27 NO n, which, in contact with a peculiar soluble albuminous matter existing in ...both sweet and bitter almonds, is resolved by the assumption of the elements of water into glucose, prussic acid, and benzaldehyd. The pungent oil of mustard is developed in an entirely similar way. In the " pepsin " of the animal stomach there is another example of a soluble enzyme, which in this case is specially active in causing the degradation and simplification of the complex albuminoids of food, converting them into soluble materials called "peptones, " which probably pass directly into the blood and are assimilated.
What to read after A Short History of the Progress of Scientific Chemistry in Our Own Times?
You can find similar books in the "Read Also" column, or choose other free books by William a William Augustus Tilden to read onlineMoreLess
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