pdf 25 MB - BSBI Archive

294 BKITISH ASSOCIATION, MEETING AT KXETER.
tending to the Gulf of Perras, iliree distinct regions or areas may be
recognized, each of which possesses a certain number of species of
animals and plants peculiar to itself, as well as of a certain number
common to its neighbours.
In the Chemical Section the subjects mentioned below were brought
forward :
—
" On some Neio Snhstances extracted from the Walnut" By Dr. T.
L. Phipson. Between the shell and the kernel of the Walnut there
exists a thin membrane called the episperm, which closely envelopes
the cotyledons, and is composed here, as in most other fruits, of a
double membrane, the inner one being very thin, quite white, trans-
lucid, and perfectly devoid of taste, whilst the external one is much
coarser in structure, more or less coloured, has a very bitter, disagree-
able taste, and contains certain substances which formed the subject
of this paper. Prom this membrane Dr. Phipson had extracted a
substance which he called nucitannic acid, the most remarkable pro-
perty of which is that when boiled with dilute hydrochloric acid it
splits up into glucose and another new substance, called rothic acid,
" On the Amount of Soluble and Insoluble Phosphates in Seeds.'^ By
Professor Grace Calvert. The Professor said that the results of various
experiments he had made was that 100 parts of cotton fibre yield,
when repeatedly washed with water, a quantity of acid phosphate of
magnesia ; both husks and seeds also yield certain proportions. The
results showed that the phosphates exist in much larger quantity in the
seed than in the other parts of the pod. Experiments upon Wheat
flour of various kinds showed that whilst the flour contains only a
trace of the phosphates, especially soluble ones, the bran contains a
large quantity. These facts tend to prove that the phosphates and
the mineral matters contained in Wheat are not combined with the
organic matter, but are in a free condition. Other investigations go
to prove that although habit and pride have gradually led us to prefer
white bread to brown, yet this is an error when we consider the nu-
tritious properties of Wheat, especially as food for children, phosphates
being essential for the formation of bone and blood.