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CAUSATION AND EVOLUTION
in finding
causes of
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 differences chemical elements Therefore the question Is What makes for the differences both in colour, character and configuration between the tivo compounds, the component parts of a molecule of carbo-hydrate being found to consist of C, H, O., and a molecule of fat to consist of C, H, O, 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 Cg.Hg. 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 di perence either between carbo-hydrate and fat or between strychnine and quinine, are due,
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as to the causes of
