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laboratory of Louis Nicolas Vauquelin, started analyses, with what rudimentary methods were then available, with asparagus juice. After a number of operations he obtained a crystallized white matter, which he and Vauquelin tried to characterize in 1806 as day by day their attempts found it to be some kind of new "chemical principle" with hitherto unknown properties, nothing like well known mineral salts classically obtained in the 18th century. Duly convinced this is something completely new, they call this matter "asparagin",

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