________________
in
finding
causes of differences in things.
compounds. To take Carbo-hydrates and fats for examples : Analysis shows carbohydrates to be a compound of C, H, O; and out the if we analyse fats, we get the same three chemical elements. Therefore the question is : What makes for the differences both in colour, character and configuration between the two compounds, the component parts of a molecule of carbo-hydrate being found to consist of Ca ,0; and a molecule of fat to consist of Co, H, 0s. Then, again, to take the cases of Strychnine, Quinine, and Gluten : Analysis of these three shows them to be but combinations of C.H.N.O. And it is needless to add that the three compounds are wholly different from one another. Strychnine and quinine are poisonous whereas gluten is nutritious. A molecule of quinine is a combination of C.H,, N, O, whereas a molecule of strychnine is a combination of C., H., N, and o Now from a reflective study of the results
Scientific of the above analysis, one might venture to explanation remark that the mutual differences existing compensa either between carbo-hydrate and fat or between strychnine and quinine, are due,
217
as to the causes of
28
