Posts by Moritz Kuhn

The wild Roses of the world, had we no other plants, would alone make beautiful wild gardens. The unequalled grace of the Wild Rose is as remarkable as the beauty of bloom for which the Rose is grown in gardens. The culture is mostly of a kind which tends to conceal or suppress the grace of shoot and foliage of the Rose.

Therefore the wild garden may do good work in bringing before the many who love gardens, but have fewer chances of seeing the Roses in their native haunts, the native grace of the well–loved Rose, which even in its obesity, and trained into the form of a mop, still charms us.

The natural fats, vegetable oils, and plant waxes are all esters. There is no essential difference between a fat and an oil, the latter term being usually applied to a fat which is liquid at ordinary temperatures. The waxes, however, are different in chemical composition from the fats and oils, being esters of monohydric alcohols of high molecular weight, such as cetyl alcohol, C₁₆H₃₃OH, myristic alcohol, C₃₀H₆₁OH, and cholesterol, C₂₇H₄₅OH; whereas the fats and oils are all esters of the trihydric alcohol glycerol, C₃H₅(OH)₃ .

As has been mentioned, it is easily possible to cause either formaldehyde, or trioxymethylene, to condense into C6H12O6 , using milk of lime as a catalyst. Of course, no such condition as this prevails in the plant cell, and the mechanics of the protoplasmic process may be altogether different from those of the artificial syntheses. Furthermore, the hexose produced by the artificial condensation of these simpler compounds is, in every case, a non-optically active compound, while all natural sugars are optically active. Emil Fischer has succeeded, however, by a long and round-about process which need not be discussed in detail here, in converting the artificial hexose into glucose and fructose, the optically-active sugars which occur naturally in plant tissues. The condensation of formaldehyde directly into glucose and fructose in the plant cell is brought about by some process the nature of which is not yet understood. Probably synthetic enzymes, whose nature and action have not yet been discovered, come into play. It is a noteworthy fact, however, that the mechanics of this apparently simple chemical change, upon which the whole nutrition of the plant depends, and which furnishes the whole animal kingdom, including the human race, with so large a proportion of its food supplies, is as yet wholly unknown.