But the duration of the immersion is an important element, for if left in water at 145o (62o.7 Cent.), or only at 140o (60o Cent.), until it becomes cool, they are killed, and the contents of the glands are rendered white and opaque. This latter result seems to be due to the coagulation of the albumen, and was almost always caused by even a short exposure to 150o (65o.5 Cent.); but different leaves, and even the separate cells in the same tentacle, differ considerably in their power of resisting heat. Unless the heat has been sufficient to coagulate the albumen, carbonate of ammonia subsequently induces aggregation.
In the fifth chapter, the results of placing drops of various nitrogenous and non-nitrogenous organic fluids on the discs of leaves were given, and it was shown that they detect with almost unerring certainty the presence of nitrogen. A decoction of green peas or of fresh cabbage-leaves acts almost as powerfully as an infusion of raw meat; whereas an infusion of cabbage- [page 268] leaves made by keeping them for a long time in merely warm water is far less efficient. A decoction of grass-leaves is less powerful than one of green peas or cabbage-leaves.
These results led me to inquire whether Drosera possessed the power of dissolving solid animal matter. The experiments proving that the leaves are capable of true digestion, and that the glands absorb the digested matter, are given in detail in the sixth chapter. These are, perhaps, the most interesting of all my observations on Drosera, as no such power was before distinctly known to exist in the vegetable kingdom. It is likewise an interesting fact that the glands of the disc, when irritated, should transmit some influence to the glands of the exterior tentacles, causing them to secrete more copiously and the secretion to become acid, as if they had been directly excited by an object placed on them. The gastric juice of animals contains, as is well known, an acid and a ferment, both of which are indispensable for digestion, and so it is with the secretion of Drosera. When the stomach of an animal is mechanically irritated, it secretes an acid, and when particles of glass or other such objects were placed on the glands of Drosera, the secretion, and that of the surrounding and untouched glands, was increased in quantity and became acid. But, according to Schiff, the stomach of an animal does not secrete its proper ferment, pepsin, until certain substances, which he calls peptogenes, are absorbed; and it appears from my experiments that some matter must be absorbed by the glands of Drosera before they secrete their proper ferment. That the secretion does contain a ferment which acts only in the presence of an acid on solid animal matter, was clearly proved by adding minute doses of [page 269] an alkali, which entirely arrested the process of digestion, this immediately recommencing as soon as the alkali was neutralised by a little weak hydrochloric acid. From trials made with a large number of substances, it was found that those which the secretion of Drosera dissolves completely, or partially, or not at all, are acted on in exactly the same manner by gastric juice. We may, therefore, conclude that the ferment of Drosera is closely analogous to, or identical with, the pepsin of animals.
The substances which are digested by Drosera act on the leaves very differently. Some cause much more energetic and rapid inflection of the tentacles, and keep them inflected for a much longer time, than do others. We are thus led to believe that the former are more nutritious than the latter, as is known to be the case with some of these same substances when given to animals; for instance, meat in comparison with gelatine. As cartilage is so tough a substance and is so little acted on by water, its prompt dissolution by the secretion of Drosera, and subsequent absorption is, perhaps, one of the most striking cases. But it is not really more remarkable than the digestion of meat, which is dissolved by this secretion in the same manner and by the same stages as by gastric juice.