Bouillon-Lagrange

In the early 1800 s, Kirchhoff, Vauquelin, " and Bouillon-Lagrange published almost simultaneously the results of their studies on starch modification. The first described a gummy product and sugar syrups from starch heated with acid, whereas the second and third obtained a soluble, gummy... 

Bouillon-Lagrange (1811). Sur le passage de I amidon a I etat de muqueux, et sur quelques teintures noires. Bulletin de Pharmacie (Paris) 3, 395-8. 

Scheele (see p. 233) had previously said that this converts it into acetic acid. Crell thought he had shown that tartaric, oxalic, and acetic acids are all modifications of the same acid Hermbstadt thought that other vegetable acids could be converted into acetic acid, and Bouillon Lagrange at first adopted these views (see p. 108). 

Memoires et Observations de ChimiCy 2 vols., Paris, 1798, with portr., and life by Sedillot Bouillon Lagrange, Ann, Chim.y 1798, xxvii, 195-217 Lassus, AdS, Mem. de VInst.y 1799, ii, 138 Gmelin, (i), iii, 434 Thomson, Ency. Brit, Suppl.y i8oi, II, i, 339 Parkes, Chemical Essaysy 1823, ii, 296. 

II. M. H. Klaproth and F. B. Wolff, Chemisches Worterbuch, 5 vols., Berlin, 1807-10 supplement, 4 vols., Berlin, 1816-19 first 5 vols. tr. by E. Bouillon-Lagrange and H. A. Vogel, Dictionnaire de Chimie, with portr. of Klaproth, 4 vols., Paris, i8io-i i (Nourry-Thi6baud, Cat. 66 (1938), no. 886). 

Edme Jean Baptiste Bouillon la Grange (or Lagrange) (Paris 12 July 1764-24 August 1844) was Fourcroy s assistant from 1788, later professor in the... 

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