A plant contains much carbon.—When a piece of wood or other part of a plant is strongly heated it first blackens or chars, showing the presence of a large proportion of charcoal or impure carbon. On continued heating, this carbon “burns away.” In the process of burning it unites with some of the oxygen of the air, and forms a colourless, invisible gas known as carbon dioxide. Though this substance cannot be seen, its presence can be easily detected by means of clear lime-water, which, when exposed to the gas, absorbs it and becomes milky owing to the formation of a white precipitate of chalk. If, for example, a splinter of wood is burnt in a glass jar, and a little clear lime-water is immediately afterwards poured into the jar and shaken up, a milkiness at once proclaims the presence of carbon dioxide. The air contains carbon.—If lime-water is poured into a blue [Pg 34] saucer and left exposed to the air for half an hour, a white scum of chalk is seen to have formed on its surface, showing that carbon dioxide is present in the atmosphere. It is important that the student should realise this presence of carbon—as invisible carbon dioxide gas—in the air. Although the proportion is very small, amounting to only 3 parts of carbon dioxide in 10,000 parts of fresh country air, it is of incalculable importance to plants, and indirectly to ourselves and all other animals. A green plant obtains its carbon from the air.—Since the parts of a plant contain much carbon, and the food which a plant obtains from the soil need not contain any carbon; while the air, on the other hand, does contain carbon, it seems likely that a plant obtains its carbonaceous food from the air. This surmise is confirmed by experiments. One of the most easily recognisable of plant products containing carbon is starch, for it yields a very characteristic blue, or purplish-brown, colour when treated with iodine solution. By means of this test starch can easily be proved to be present in the green leaves of a plant which has been exposed to the air and sunlight. The leaf is first killed by being boiled in water for a minute or two, and then its green colouring matter is dissolved out by immersion in alcohol (methylated spirit). The bleached leaf is rinsed in water and then put in iodine solution, and the blue or purplish-brown colour which is formed shows the presence of starch. There is a marked difference when a leaf, which has been kept in the dark for twenty-four hours, is similarly tested. In this case no starch can be detected.