Physiological observations upon glandular structures, and their different secerning offices / by Sir Anthony Carlisle.

  • Carlisle, Anthony, Sir, 1768-1840.
Date:
1838
Catalogue details

Licence: Public Domain Mark

Credit: Physiological observations upon glandular structures, and their different secerning offices / by Sir Anthony Carlisle. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    V2 for, in this immature state, the rind or skin of the fruit is green and bitter, and the es- sential oil which affords the aroma, is not then formed,—but the ripening process, which includes the saccharine elaboration, keeps pace with the production of a yellow aroma- tic skin, and although detached from the parent influence, these secretory changes proceed, and are completed, which may be ascribed to a continued cohabitation among the elementary raw materials of the fruit, independent of the living influence of the tree. A similar occurrence happens in the growth of filbert-nuts, which at first present a juicy calyx, closely united with the growing nut. In this state the juicy calyx is strongly acid, the kernel and it's coverings possess neither oil nor farina, the nutshell being then pulpy,—in the progress of ripening the acidity of the calyx disappears, the Cotyledon of the nut abounds in oil, and it presents a firm kernel, with a hard brittle shell. All these successive changes may be rea- sonably assigned to organic chemistry actua- ted by light, heat, and atmospheric air, those agencies decomposing the elements of water and it's solutions of carbon into acid, sugar, oil, farina, and a confirmed hard woody struc- ture. We cannot overlook the similitude between the fat oils of vegetable production,