Synthetical Chemistry in its Relation to Biology


    IT is easy to understand why in its early youth organic chemistry was so closely connected with biology; the materials which the chemist was called upon to investigate were mostly products of animal or vegetable origin. Indeed, carbohydrate, proteins, and vegetable acids served Lavoisier, Glay-Lussac, Berzelius, and Liebig as materials in elaborating the methods of elementary analysis.

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