ter seem to be, sunlight, chlorophyl, and living protoplasm, or bioplasm. This is the phenomenon I wish now to discuss.
The plastic matters of which vegetable structure is built are of two kinds—amyloids and albuminoids. The amyloids, or starch and sugar groups, consist of C, H, and O; the albuminoids of C, H, O, N, and a little S and P. The quantity of sulphur and phosphorus is very small, and we will neglect them in this discussion. The food out of which these substances are elaborated are, CO2, H2O, and H3N—carbonic acid, water, and ammonia. Now, by the agency of sunlight in the presence of chlorophyl and bioplasm, these chemical compounds (CO2, H2O, H3N) are torn asunder, or shaken asunder, or decomposed; the excess of O, or of O and H, is rejected, and the remaining elements in a nascent condition, combine to form organic matter. To form the amyloids—starch, dextrine, sugar, cellulose—only CO2 and H2O are decomposed, and excess of O rejected. To form albuminoids, or protoplasm, CO2, H2O, and H3N, are decomposed, and excess of O and H rejected.
It would seem in this case, therefore, that physical force (light) is changed into nascent chemical force, and this nascent chemical force, under the peculiar conditions present, forms organic matter, and reappears as vital force. Light falling on living green leaves is destroyed or consumed in doing the work of decomposi-
