CaCO_3 + 2HCl = CO_2 + H_2O + CaCl_2Calcium Hydrochloric Carbonic Water. CalciumCarbonate. Acid. Acid. Chloride.
By referring to the table of combining weights given in a previous paper, it will be seen that 100 parts of calcium carbonate will yield 44 parts of carbonic acid. Instead of hydrochloric acid any other acid may be used, and in the practical manufacture of carbonic acid for aerated waters sulphuric acid is the one usually employed. Carbonic acid is colorless and inodorous, but has a peculiar sharp taste; it is half as heavy again as air, its exact specific gravity being 1529; one hundred cubic inches weigh 47.26 grains. It is uninflammable, and does not support combustion or animal respiration. Under a pressure of about 38 atmospheres, at a temperature of 32° F., carbonic acid condenses into a colorless liquid, which may also be frozen into a compact mass resembling ice, or into a white powder like snow. Carbonic acid is soluble in water, and at the ordinary pressure and temperature one volume of water will hold in solution one volume of the gas; under increased pressures, far larger quantities of the gas can be held in solution, but this is rapidly evolved as soon as the excess of pressure is removed. Upon this property the manufacture of aerated waters depends. The presence of free carbonic acid can be easily detected by causing the gas to pass over the surface of some clear lime-water. If any be present a white film of carbonate of lime will at once be formed. In testing carbonic acid in a state of combination, the gas must first be liberated by acting upon the substance with a stronger acid, and then applying the lime-water test. The presence of large quantities of carbonic acid in a gaseous mixture can be readily detected by plunging into the vessel a lighted taper, which will be immediately extinguished. This ought always to be adopted in a brewery, where many fatal accidents have happened through workmen going down into empty fermenting vats and wells without first taking this precaution.
The presence of carbon in this colorless gas can be demonstrated by causing some of it to pass over a piece of the metal potassium placed in a hard glass tube, and heated to dull redness; the potassium then eagerly combines with the oxygen, forming oxide of potassium, and the carbon is liberated and can be separated in the form of a black powder by washing the tube out with water.
Carbon Monoxide, or Carbonic Oxide. Symbol CO.--This is formed when carbon is burnt with an insufficient supply of oxygen, or when carbonic acid gas is passed over some carbon heated to redness. This gas is continually being formed in our furnaces and fire-places; at the lower part of the furnace, where the air enters, the carbon is converted into carbonic acid, which in its turn has to pass through some red-hot coals, so that before reaching the surface it is again converted into carbonic oxide; over the surface of the fire this carbonic oxide meets with a fresh supply of oxygen, and is then again converted into carbonic acid. The peculiar blue lambent flame often observed on the surface of our open fire-places is due to the combustion of carbonic oxide, which has been formed in the way we have just described. Carbonic oxide is a colorless, tasteless gas, which differs from carbonic acid by being combustible, and by not having any action on lime water.--Brewers' Guardian.
The thermometers and pyrometers usually employed are almost all based on the expansion of some fluid or other, or upon that of different metals. The first can only be constructed with glass tubes, thus rendering them fragile. The second are often wanting in exactness, because of the change that the molecules of a solid body undergo through heat, thus preventing them from returning to exactly their first position on cooling.
Fig. 1.--Pyrometer with Electric Indicator.
Fig. 1.--Pyrometer with Electric Indicator.
The principle of the Seyfferth pyrometer is based on the fact that the pressure of saturated vapors, that is, vapors which remain in communication with the liquid which has produced them, preserves a constant ratio with the temperature of such liquid, while, on the other hand, the temperature of the latter when shut up in a vessel will correspond exactly with that of the medium into which it is introduced.
Fig. 2.--Method of Mounting by means of acone on vacuum apparatus.
Fig. 3.--Mounting by means of a sleeve on vacuum apparatus.
Fig. 3.--Mounting by means of a sleeve on vacuum apparatus.
This instrument is composed of a metallic vessel or tube which contains the liquid to be exposed to heat, and of a spring manometric apparatus communicating with the tube, and by means of which the existing temperature is shown. The dial may be provided with index needles to show minimum and maximum temperatures, as well as be connected with electric bells (Fig. 1) giving one or more signals at maximum and minimum temperatures. The vessel to contain the liquid may be of any form whatever, but it is usually made in the shape of a straight or a bent tube. The nature of the metal of which the latter is made is subordinate, not only to the maximum temperature to which the apparatus are to be exposed, but also to the nature of the liquid employed. It is of either yellow metal or iron. To prevent oxidation of the tube, when iron is employed, it is inclosed within another iron tube and the space between the two is filled in with lead. When the apparatus is exposed to a high temperature the lead melts and prevents the air from reaching the inner tube, so that no oxidation can take place.
Pyrometers filled with Ether.-These are tubular, and constructed of yellow metal, and are graduated from 35° C. to 120°. They are used for obtaining temperatures in vacuum apparatus, cooking apparatus, diffusion apparatus, saturators, etc. Figs. 2, 3, 4, and 5, show the different modes of mounting the apparatus according to the purpose for which it is designed.
Pyrometers filled with distilled waterare used for ascertaining temperatures ranging from 100° to 265° C., 80° to 210° R., or 212° to 510° F.
Pyrometers filled with mercuryare constructed for ascertaining temperatures from 360° to 750° C.
Fig. 4.--Mounting on horizontal pipes bythread on the tube.
Fig. 5.--Mounting by means of a claspin reservoirs.
The temperature necessary for the complete carbonization of the organic substances of animal charcoal is from 430° to 500° C. In order to transmit this temperature from the cylinder to the charcoal it is indispensable that the air surrounding the cylinder be heated to 480° to 550°. If the heating of the animal black exceeds 500° the product hardens, diminishes in volume, and loses its porosity. There are two methods of ascertaining the temperature of the red-hot bone black by means of the pyrometer: First, by inserting the tube of the instrument into the black. (Fig. 6, a.) Second, by finding the temperature of the hot gases in the furnaces (Fig. 6, b.). In the first case, the plunge tube should be of sufficient length to allow its extremity to penetrate to the very bottom layer of the red-hot black. This mode of direct control of the temperature of the black is only employed for ascertaining the work accomplished by the furnace, that is to say, the ratio existing between the temperature of the hot air surrounding the cylinder and the black itself. This calculation being effected, it is useless to note the differences of temperature which arise in the spaces between the cylinders of which the furnace is composed.
The position that the pyrometer should occupy is subordinate to the construction of the furnace. Fig. 6 shows the type which is most employed.
Fig. 6.--The Pyrometer mounted on a bone-black furnace.
Fig. 6.--The Pyrometer mounted on a bone-black furnace.
In a furnace with lateral fire-place, cc are the heating cylinders, and dd the cooling cylinders. C D is the plate on which are mounted vertically the former, and from which are suspended the latter, b shows the pyrometer, the length of which must be such that the manometric apparatus shall stand out one or two inches from the external surface of the wall, while its tube, traversing the wall, shall reach the very last row of heating cylinders.
That the apparatus may form a permanent regulator for the stoker it is well to adapt to it an arrangement permitting of a graphic control of the work accomplished and signaling by means of an electric bell when the temperature of the gases in the furnace descends below 480° C. or rises above 550° C.
The operation of heating brick furnaces is generally performed according to empirical methods, the temperature having to vary much according to the products that it is desired to obtain. It is necessary, however, for a like product to maintain as uniform a temperature as possible. These observations are particularly applicable to continuous furnaces such as annular brick furnaces, etc., in which a uniformity of temperature in the different chambers is of vital importance to perfect the baking. In these furnaces the tube of the pyrometer is inserted through one of the apertures at the top, as shown in Fig. 7. The dial is graduated up to 750°, which is more than sufficient, since the temperature of the upper part of a compartment fully exposed to the heat rarely exceeds 670° to 680° C.
Fig. 7.--The Pyrometer mounted on a brick furnace.
Fig. 7.--The Pyrometer mounted on a brick furnace.
Potash soaps are generally superior to soda soaps for most purposes, but more especially in washing wool and woolen goods. The difference between the use of a potash and a soda soap for these purposes is very marked. Potash lubricates the fiber of the wool, renders it soft and silky, and to a certain extent bleaches it; soda, on the other hand, has a tendency to turn wool a yellow color, and renders the fiber hard and brittle. It cannot be too strongly insisted upon, therefore, that nothing but a potash soap (or some form of potash in preference to soda if an alkali alone is employed) should be used in washing wool in any form--either manufactured or unmanufactured. This is fully borne out by nature, who invariably assimilates the most appropriate substances. Wool when growing in its natural state is lubricated and protected by a sticky substance called "grease" or "suinte;" this consists to the extent of nearly half its weight of carbonate of potash, hardly a trace of soda being present. It is very evident, therefore, that potash must be more suitable for washing wool than soda, as the teaching of nature is always correct.
There are certain prejudices against the use of potash soap, which have, to a great extent, prevented its more extensive use. Many consumers of soap fancy that because a potash soap is soft it necessarily must contain more water than a soda soap; this, however, is quite an erroneous notion. A potash soap is soft, because it is the nature of all potash soaps to be so, just in the same way that on the other hand all soda soaps are hard. As an actual fact a good potash soap contains less water than many quite hard soda soaps that are now in the market. Another reason is that soapmakers have had every interest in using soda in preference to potash--particularly when latterly soda has been so cheap.
Potash not only is a more expensive alkali, but its combining equivalent is greatly against it as compared with soda; that is to say, that thirty-one parts of actual or anhydrous soda will saponify as much tallow or oil as forty-seven parts of anhydrous potash. It will be evident, therefore, that the use of potash instead of soda is decidedly more advantageous to the soapboiler, and more particularly in the present age, when the demand is for cheap articles, often quite without regard to the quality or purpose for which they are to be used. As far as consumers are concerned, this has been a mistake. Potash soap, though it may cost more, is in most cases actually the most economical. Soap is never used in exact chemical equivalents, but an excess is always taken. Potash soap is much more soluble than a soda soap; it therefore penetrates the fiber, and consequently removes dirt and grease much more quickly. Notwithstanding, also, that its chemical combining equivalent is greater than that of soda, it is, nevertheless, the strongest base, and always combines with any substance in preference to soda. For these reasons--probably combined also with the fact that in the whole realm of the animal and vegetable kingdoms, to which all textile fabrics belong, potash is more naturally assimilated than soda--a smaller quantity of potash soap will do more practical work than a larger quantity of soda soap.
There are other reasons why potash soaps have not been used; originally soft soap was made either with fish oil or olive oil. Fish oil is objectionable, as the strong smell imparted to the soap renders it unfit for many finishing purposes. Nothing can be better than olive oil soap, but it is a costly article, and only can be used for finer purposes. There are now, however, many of the seed oils that are much cheaper. Linseed, rape seed, and cotton seed all produce a good soap. Cotton seed oil is particularly suitable for the purpose; the manufacture of this oil during the last few years has been brought to great perfection, and the cost is now much less than that of tallow or of any other seed oil. It is now difficult to distinguish a well refined cotton seed oil from olive oil; it is therefore in every way suitable for making soft soap. One of the chief causes, however, why potash soap has not been more generally made is that a convenient form of potash has been unobtainable. For many years the only source of potash was from the ashes of burnt trees. These ashes are collected, mixed with lime, lixiviated, and the resulting lye boiled down. The result is a very impure form of potash, also of a very variable composition, depending upon the trees used for the purpose. Canada has been the principal source of supply of this form of potash; hence the commercial name of Montreal potashes. The classification of "firsts," "seconds," and "thirds" is from the inspection at the warehouse there; this, however, is exceedingly superficial, the ashes being simply tested for theiralkalinestrength, with no discrimination between potash and soda, which is a difficult and delicate chemical test. Soda being now far cheaper than potash, and also the alkaline equivalent, as previously explained, being greatly in favor of soda, there has been every inducement to "enterprising" producers of ashes to adulterate them with soda, which, in many cases, has been largely done. Another source of potash has been beetroot ashes, very similar to wood ashes, and also German carbonate of potash, which latter about corresponds to a common soda ash, as compared with caustic soda; with these articles, a tedious boiling process, very similar to the old process for the production of hard soap, had to be adopted, the ashes, or carbonate of potash, previously being dissolved and causticized with lime by the soap maker. The production of a first-class soft soap was also a very difficult operation, as the impurities and soda contained varied considerably, often causing the "boil" to go wrong and give considerable trouble to the soapboiler.
During the last two years, however, caustic potash has been introduced, that manufactured by the Greenbank Alkali Co., of St. Helens, being very nearly pure. With this article there is no difficulty in producing a pure potash soap, either for wool scouring, fulling, or sizing, by a cold process very similar to that described for the production of hard soda soap with pure powdered caustic soda.
The following directions will produce an excellent soap for wool scouring: Fifty pounds of Greenbank pure caustic potash are put into eight gallons of soft water; the potash dissolves immediately, heating the water. This lye is allowed to cool, and then slowly added, with continual mixing, to 20 gallons of cotton seed oil, mixed with 20 pounds of melted tallow, the whole being brought to a temperature of about 90° F. After stirring for some minutes, so as to completely combine the lye and oil, the mixture is left for two days in a warm place, when a slow and gradual saponification of the mass takes place. If when examined the oil and lye are then found not completely combined, the stiff soap is again stirred and left two days, when the saponification will be found complete, the result being the formation of about 330 pounds of very stiff potash soap, each pound being equal to about two pounds of the ordinary "fig" soap sold. The requisite quantity is thrown into the scouring vat with about five per cent of its weight of refined pearl ash to increase the alkali present, the weight depending somewhat upon the kind of wool washed on purpose for which the soap is required. If the wool is very dirty or greasy, rather a stronger soap is sometimes advisable. This can easily be attained by reducing the quantity of oil used to 18 gallons.
The advantages to be gained by the wool scourer or other consumer making his own potash soap are that a pure, uniform article can always be thus produced at a less cost than that at which the soap can be bought. Potash soap, like soda soap now sold, is much adulterated, in addition to all the impurities originally contained in the potash used, and which, unlike soda soap, cannot be separated by any salting process. Many other adulterations are added to increase the weight and cheapen the cost. Silicate of potash, resin, and potato flour are all more or less employed for this purpose, to the gain of the soap maker and at the expense of the consumer.
The production of potash soap for fulling and sizing, and the most suitable oils and tallow for the production of the various qualities required for these purposes, must be reserved for the next issue.--Textile Manufacturer.
We have, on a previous occasion, described the process of "maceration" or "enfleurage," that is, the impregnation of purified fat with the aroma of certain scented flowers which do not yield any essential oil in paying quantities. At present we wish to describe an apparatus which is used in several large establishments in Europe for obtaining such products on the large scale and within as short a time as possible. The drawing gives the idea of the general arrangement of the parts rather than the actual appearance of a working apparatus, for the latter will have to vary according to the conveniences and interior arrangements of the factory.[1]
[Footnote 1: Our illustration has been taken from C. Hofmann, "Chemisch-technisches Universal-Receptbuch," 8vo, Berlin, 1879, p. 207.]
A series of frames with wire-sieve bottoms are charged with a layer of fat in form of fine curly threads, obtained by pressing or rubbing the fat through a finely-perforated sieve. The frames are then placed one on top of the other, and to make the connection between them air-tight, pressed together in a screw press. A reservoir, E, is charged with a suitable quantity of the flowers, etc., and tightly closed with the cover, after which the bellows are set into motion by any power most convenient. Scented air is thereby drawn from the reservoir, E, through the pipe, G B, toward the stack of frames containing the finely divided fat, which latter absorbs the aroma, while the nearly deodorized air is sent back to the reservoir by the pipe, D, to be freshly charged and again sent on its circuit. This apparatus is said to facilitate the turning out of nearly twenty times the amount of pomade for the same number of frames and the same time, as the old process of "enfleurage." It might be called the "ensoufflage" process.--New Remedies.
"ENSOUFFLAGE" APPARATUS FOR PERFUMES.
"ENSOUFFLAGE" APPARATUS FOR PERFUMES.
At a recent meeting of the London Chemical Society, Mr. W. Jago read a paper "On the Organic Matter in Sea-water." On p. 133 of the "Sixth Report of the Rivers Commission," it is stated that the proportion of organic elements in sea-water varies between such wide limits in different samples as to suggest that much of the organic matter consists of living organisms, so minute and gelatinous as to pass readily through the best filters. At the suggestion of Dr. Frankland, the author has investigated this subject. The water was collected in mid-channel between Newhaven and Dieppe by the engineers of the London, Brighton, and South Coast Railway in stoppered glass carboys. The author has used the combustion method, the albuminoid ammonia, and in some cases the oxygen process of Prof. Tidy. To determine how the various methods of water-analysis were effected by a change of the organic matter from organic compounds in solution to organisms in suspension, some experiments were made with hay-infusion. The results confirm those of Kingzett (Chem. Soc. Journ., 1880, 15). the oxygen required first rising and then diminishing. The author concludes that the organic matter of sea-water is much more capable of resisting oxidizing agents than that present in ordinary fresh waters, and that the organic matter in sea-water is probably organized and alive.
W. M. Hamlet, in a paper before the London Chemical Society, said: Flasks similar to those of Pasteur ("Etudes sur la Biere," p. 81), holding about ¼ liter, were used. The liquids employed were Pasteur's fluid with sugar, beef-tea, hay infusion, urine, brewers' wort, and extract of meat. Each flask was about half filled, and boiled for ten minutes, whereby all previously existing life was destroyed. The flask was then allowed to cool, the entering air being filtered through a plug of glass wool or asbestos. The flask was then inoculated with a small quantity of previously cultivated hay solution or Pasteur's fluid. Hydrogen, oxygen, carbonic oxide, marsh-gas, nitrogen, and sulphureted hydrogen, were without effect on the bacteria. Chlorine and hydric peroxide (about 7 per cent, of a 5 vol. solution) were fatal to bacteria. The action of various salts and organic acids in 5 per cent, solution was tried. Many, including potash, soda, potassic bisulphite, sodic hyposulphite, potassic chlorate, potassic permanganate, oxalic acid, acetic acid, glycerin, laudanum, and alcohol, were without effect on the bacterial life. Others--the alums, ferrous sulphate, ferric chloride, magnesic and aluminic chlorides, bleaching powder, camphor, salicylic acid, chloroform, creosote, and carbolic acid--decidedly arrested the development of bacteria. The author has made a more extended examination of the action of chloroform, especially as regards the statement of Müntz, that bacteria cannot exist in the presence of 2½ per cent, of chloroform, which substance is therefore useful in distinguishing physiological from chemical ferments. The author concludes that amounts of chloroform, phenol, and creosote, varying from ¼ to 3 per cent., do not destroy bacteria, although their functional activity is decidedly arrested while in contact with these reagents. To use the author's words, bacteria may be pickled in creosote and carbolic acid without being deprived of their vitality. The author concludes that the substances which destroy bacteria are those which are capable of exerting an immediate and powerful oxidizing action, and that it is active oxygen, whether from the action of chlorine, ozone, or peroxide of hydrogen, which must be regarded as the greatest known enemy to bacteria.
Mr. Hamlet, in replying to some remarks of Messrs. Kingzett and Williams, said that in all cases the solution which he had used had been completely sterilized by exposure to a temperature of 105° for ten minutes. The India-rubber tubing he had used was steamed. Carbolic acid solution must contain at least 5 per cent, of carbolic acid to be fatal to bacteria. He was quite aware of the importance of distinguishing between the action of the substances on various kinds of bacteria, and was quite prepared to admit that a treatment which would be fatal to one kind of bacterium might not injure another.
[Footnote: Read before the American Chemical Society, June 3,1881.]
Noticing the recent advertisements in the city regarding the "Baby Elephant," it occurred to me that perhaps no analysis of the milk of this species of the mammalia had been recorded. This I found corroborated, for though the milk of many animals had been subjected to analysis, no opportunity had ever presented itself to obtain elephants' milk.
Through the courtesy of Jas. A. Bailey I was enabled to procure samples of the milk on several occasions.
On March 10, 1880, the elephant Hebe gave birth to the female calf America. Hebe is now twenty eight years old, and the father of the calf, Mandrie, thirty-two. Since the birth of the "Baby," the mother has been in excellent health, except during about ten days, when she suffered from a slight indisposition, which soon left her.
When born the calf weighed 213½ lbs., and in April, 1881, weighed 900 lbs. A very fair year's growth on a milk diet. At the time I procured the samples both mother and calf were in fine health.
To obtain the milk was a matter of some difficulty. The calf was constantly sucking, nursing two or three times an hour, morning, noon, and night. The milk could be drawn from either of the two teats, but only in small quantity. The mother gave the fluid freely enough, apparently, to her infant, but sparingly to inquisitive man, so the ruse had to be resorted to of milking one teat while the calf was at the other.
When I first examined the specimens they seemed watery, but to my surprise, on allowing the milk to stand, I could not help wondering at the large percentage of cream.
The following represents approximately the daily diet of the mother:
Three pecks of oats, one bucket bran mash, five or six loaves of bread, half a bushel of roots (potatoes, etc.), fifty to seventy-five pounds of hay, and forty gallons of water.
Elephants eat continually, little at a time, to be sure, but are constantly picking. This habit is also observable in the way the calf nurses. The first specimen of milk was procured on the morning of April 5, the second on the 9th, and the third on the 10th.
The last exceeded the others in quantity, and is therefore the fairest of the three. It took several milkings to get even these, for the calf would begin to nurse, then stop, and when she stopped the flow of milk did also.
I was assured by Mr. Cross and the keeper, Mr. Copeland, that the milk I obtained had all the appearances of that drawn at various times since the birth of the calf. Mr. Cross, when in Boston, compared the milk with that from an Alderney cow, and found the volume of cream greater.
I endeavored to have the calf kept away from the mother for some hours, but could not, since she is allowed her freedom, as she worries under restraint, and besides, has never been taken from the mother. The calf picked at oats and hay, but was dependent on the mother for nourishment.
It would have been a matter of great satisfaction to me had I been able to obtain a larger quantity of the milk, or to have gained even an approximate knowledge of the daily yield, but was obliged to content myself with what I could get. By comparing several samples, however, a just conclusion regarding the quality was found. The analyses of the samples gave the following results:
No. I. II. III.April 5, April 9, April 10,Morning. Noon. Morning.Quantity, 19 cc. 36 cc. 72 cc.Cream, 52-4, vol.% 58 62Reaction, Neutral. Slightly alkaline. Slightly acid.Sp.gr., ---- ---- 1023.7In 100 parts by weight.Water............67.567 69.286 66.697Solids...........32.433 30.714 33.303Fat..............17.546 19.095 22.070Solids not fat...14.887 11.619 11.233Casein...........14.236 3.694 3.212Sugar............14.236 7.267 7.392Ash.............. 0.651 0.658 0.629
Ten grammes were taken for analysis, and in No. III. duplicates were made.
It is evident from these analyses that the milk approaches the composition of cream, yet it did not have the consistency of ordinary cream--as cream even rose upon it. Under the microscope the globules presented a very perfect outline, and were beautifully even in size and very transparent.
The cream rose quickly, leaving a layer of bluish tinge below. The milk was pleasant in flavor and odor, and very superior in these respects to that of many animals such as goats or camels, and in quality equal to that of cows. Nor did the milk emit any rank odor on heating.
When ten grammes were evaporated to dryness, the last portions of water were hard to remove, as the residue fairly floated with oil. Only by long-continued application of heat, and in analysis III. over sulphuric acid in vacuo, could a constant weight be obtained.
I would have used sand in the drying, or Baumhauer's method of fat extraction, but for the small quantity of milk at my disposal and from fear of loss of fat in the latter case.
The fat in III. was determined by extracting the dried residue and also with 20 c. c. of milk by adding alkali and shaking with ether, removing and evaporating the ether and weighing the fat.
As is shown in the table the sp. gr. is very low, though the solids and solids not fat are great. The ash, casein, and sugar are in about the usual proportion. The weight of casein, it is true, is but half that of the sugar. The milk indeed shows an unusually great preponderance of the non-nitrogenized elements, and this seems to correspond with the wants of the animal, since fatty tissues are greatly developed in elephants. According to Mr. Cross, who has had large experience with these animals, they are fatter in the wild state than in bondage. These specimens must appear as exceptional; they may be considered by some as "strippings;" but as against such a view we have the recurrence in each sample of the same characteristics in the milk and a near correspondence in the composition. As may be seen from the subjoined analyses, given by v. Gorup Besanez,[1] the milk belongs to the class of which woman's and mare's milk are members, especially as regards the proportion of the non-nitrogenized to the nitrogenized elements.
[Footnote 1: "Lehrhuch der Physiologischen Chemie," pp. 423 and 424.]
Constituents. Woman. Cow. Goat. Ewe. Ass. Mare.Water. 86.271 84.28 86.85 83.30 89.01 90.45Solids. 13.729 15.72 13.52 16.60 10.99 9.55Fat. 5.370 5.47 4.34 6.05 1.85 1.31Casein. \ 3.57 2.53 \ \ \2.950 5.73 3.57 2.53Albumen. / 0.78 1.26 / / /Milk Sugar. 5.136 4.34 3.78 3.96 \ 5.425.05Ash. 0.223 0.63 0.65 0.68 / 0.29Constituents. Buffalo. Camel. Sow. Hippo- Elephant.potamus.Water. 80.640 86.34 81.80 90.43 66.697Solids. 19.360 13.66 18.20 9.57 33.308Fat. 8.450 2.90 6.00 4.51 22.070Casein. \ \ \ 4.40 \4.247 3.67 5.30 3.212Albumen. / / / /Milk Sugar. 4.518 5.78 6.07 [1] 7.392Ash. 0.845 0.66 0.83 0.11 0.629
[Footnote 1: Milk Sugar included.]
It may be remarked that though approaching the composition of cream it still differs enough to require it to be considered milk.
Perhaps if a larger quantity of the milk could be collected, it would have a more watery character, and approximate more nearly to other milks in that respect. However this may be the quality of the fat deserves some attention.
The fat has a light yellow color, resembling olive oil, is very pleasant in odor and taste, is liquid at common temperatures, but solidifies at 18° C. or 64° F.
The cow must yield a considerable quantity of milk, since the growth of the calf has been constant, and at the time these samples were milked the mother gave as freely to her babe as she ever had since its birth. The calf having gained seven to eight hundred pounds on a milk diet in one year, it is presumable that it had no lack of nourishment.
In size the "Baby" compared equally with other elephants in the same menagerie, who were known to be four and five years old.
From whatever standpoint, therefore, we view the lacteal product of these four-footed giants, we are fully warranted in ascribing to it not only extreme richness, but also great delicacy of flavor.
Rice contains much more starch, but on the other hand, much less albuminous matter and ash, than maize and barley. The compositions of different kinds of dried rice do not vary very much, but as the amount of moisture in the raw grain ranges from 5 to 15 per cent., no brewer ought to buy rice without having first of all inquired with the assistance of a chemist as to the percentage of water present in the sample.
Another point requiring attention is that of taking notice of the acidity, which also varies a good deal for different sorts of rice. In comparing the nutritive values of the three kinds of grain before us, Pillitz obtained the following numbers:
Barley. Maize. Rice.-------------- ------------- ------------------Air Dried at Air Dried at Air Dried at WithDry. 100° C. Dry. 100° C. Dry. 100° C. Husk.Moisture. 13.88 --- 13.89 --- 12.51 --- 12.00Starch. 54.07 62.65 62.69 73.27 74.88 85.41 74.50Dextrin andsugar. 5.66 6.67 3.57 4.14 1.12 1.26 ---Total albumenmatter. 14.00 16.28 10.63 12.35 9.19 10.40 7.80Mineral matter. 2.33 2.70 1.48 1.71 0.84 0.94 2.30Fatty matter. 2.30 2.68 4.36 5.03 0.78 0.88 0.30Cellulosematter. 7.76 9.02 3.38 4.50 0.68 1.11 3.10-----------------------------------------------------------100.00 100.00 100.00 100.00 100.00 100.00 100.00
On looking over this table, we notice that rice contains by about 20 per cent, more starch than barley, and by about 10 to 12 per cent, more than maize.
But on the other hand, barley and maize are richer in albuminous matter and in ash. The extractive matter,i. e., the part which is soluble in cold water, is also much greater in barley and maize than in rice. The extractive matter is for barley 8.7 per cent., for maize 6.3 per cent., while rice contains only 2.1 per cent., and it consists in each case of dextrin, sugar, the soluble part of the ash, and of some nitrogenous matter (soluble albumen).
The amount of woody fiber or cellulose is considerable for rice with its husk, but only slight for samples without husk. The seat of the mineral matter of the grain of rice is mainly in the husk, and as this ash is very valuable as nourishment for the yeast plant, it is an open question whether it would not be preferable to use for brewing purposes rice with its husk. The comparatively largest amount of fat is contained in maize; and as such oil is not desirable for brewing purposes, different recommendations have been advanced for freeing the grain from it. In the following table some of the mineral constituents of the three kinds of grain are compared with each other. These data refer to 100 parts of ash, and are taken from analysis given by Dr. Emil Wolf.
100 parts ofPotash Lime Magnesia Phosphoric Silica grain containacid ash.Barley. 21.9 2.5 8.3 32.8 27.2 2.55 p. ct.Rice withhusk. 18.4 5.1 8.6 47.2 0.6 7.84 "Rice withouthusk. 23.3 2.9 13.4 51.0 3.0 0.39 "Maize. 27.0 2.7 14.6 44.7 2.2 1.42 "
The excessive amount of ash in rice with its husk is very remarkable, and as this mineral matter consists to a great extent of phosphoric acid and potash, the larger part of it is soluble in water. Consequently on using rice with its husk for brewing purposes, the yeast will be provided with a considerable amount of nutritive substance.
In conclusion it need hardly be mentioned that the use of rice with its husk would also be of considerable pecuniary advantage. There is very little oil in the husk of rice, as shown above by analysis, and it is not likely that the flavor of the brew would suffer by it.--London Brewers' Journal.
Nothing is in more general use than petroleum, and but few things are known less about by the majority of persons. It is hydra-headed. It appears in many forms and under many names. "Burning fluid" is a popular name with many unscrupulous dealers in the cheap and nasty. "Burning fluid" is usually another name for naphtha, or something worse. Gasoline, naphtha, benzine, kerosene, paraffine, and many other dangerous fluids which make the fireman's vocation necessary are all the product of petroleum. These oils are produced by the distillation or refining of crude petroleum, and inasmuch as the public, especially firemen, are daily brought into contact with them it is proper that they should know something of their properties. Refining as commonly practiced involves three successive operations. The apparatus employed consists of an iron still connected with a coil or worm of wrought-iron pipe, which is submerged in a tank of water for the purpose of cooling it. The end of this pipe is fixed with a movable spout, which can be transferred or switched from one to another of half a dozen pipes which come around close to it, but which lead into different tanks containing different grades of the distillate. When the still has been filled with crude oil the fire is lighted beneath it, and soon the oil begins to boil. The first products of distillation are gases which, at ordinary temperatures, pass through the coil without being condensed, and escape. When the vapors begin to condense in the worm the oil trickles from the end of the coil into the pipe leading to the appropriate receiving tank.
The first oil obtained is known as gasoline, used in portable gas machines for making illuminating gas. Then, in turn, come naphthas of a greater or less gravity, benzine, high test water white burning oil, such as Pratt's Astral common burning oil or kerosene, and paraffine oils. When the oil has been distilled it is by no means fit for use, having a dirty color and most offensive smell; it is then refined. For this purpose it is pumped into a large vat or agitator, which holds from two hundred and fifty to one thousand barrels. There is then added to the oil about two per cent, of its volume of the strongest sulphuric acid. The whole mixture is then agitated by means of air pumps, which bring as much as possible every particle of oil in contact with the acid. The acid has no affinity for the oil, but it has for the tarry substance in it which discolors it, and, after the agitation, the acid with the tar settles to the bottom of the agitator, and the mixture is drawn off into a lead-lined tank. After the removal of the acid and tar, the clear oil is agitated with either caustic soda or ammonia and water. The alkali neutralizes the acid remaining in the oil, and the water removes the alkali, when the process of refining is finished. A few refiners improve the quality of their refined oil by redistilling it after treating it with acid and alkali. All distillates of petroleum have to be treated with acid and alkali to refine them. There is one thing peculiar about the distillates of petroleum, and that is that the run which follows naphtha, which is called "the middle run oil," is the highest test oil that is made, running as high as 150 and 160 degrees flash, while the common oil which follows, viz., from 45 down to 33 degrees Baume, will range at only about 100 flash, or 115 and 120 degrees burning lest.
An oil that will stand 100 flash will stand 110 burning test every time. Kerosene oil, at ordinary temperature, should extinguish a match as readily as water. When heated it should not evolve an inflammable vapor below 110 degrees, or, better, 120 degrees Fahrenheit, and should not take fire below 125 to 140 degrees Fahrenheit. As the temperature in a burning lamp rarely exceeds 100 degrees Fahrenheit, such an oil would be safe. It would produce no vapors to mix with the air in the lamp and make an explosive mixture; and, if the lamp should be overturned, or broken, the oil would not be liable to take fire. The crude naphtha sells at from three to five cents per gallon, while the refined petroleum or kerosene sells at from fifteen to twenty cents. As great competition exists among the refiners, there is a strong inducement to turn the heavier portions of the naphtha into the kerosene tank, so as to get for it the price of kerosene. In this way the inflammable naphtha or benzine is sometimes mixed with the kerosene, rendering the whole highly dangerous. Dr. D. B. White, President of the Board of Health of New Orleans, found that experimenting on oil which flashed at 113 degrees Fahrenheit, an addition of one per cent. of naphtha caused it to flash at 103 degrees; two per cent. brought the flashing point down to 92 degrees, five per cent. to 83 degrees, ten per cent. to 59 degrees, and twenty per cent. of naphtha added brought the flashing point down to 40 degrees Fahrenheit. After the addition of twenty per cent. of naphtha the oil burned at 50 degrees Fahrenheit. There are two distinct tests for oil, the flashing test and the burning test. The flashing test determines the flashing point of the oil, or the lowest temperature at which it gives off an inflammable vapor. This is the most important test, as it is the inflammable vapor, evolved at atmospheric temperatures, that causes most accidents. Moreover, an oil which has a high flashing test is sure to have a high burning test, while the reverse is not true. The burning test fixes the burning point of the oil, or the lowest temperature at which it takes fire. The burning point of an oil is from ten to fifty degrees Fahrenheit higher than the flashing point. The two points are quite independent of each other; the flashing point depends upon the amount of the most volatile constituents present, such as naphtha, etc., while the burning point depends upon the general character of the whole oil. One per cent. of naphtha will lower the flashing point of an oil ten degrees without materially affecting the burning test. The burning test does not determine the real safety of the oil, that is, the absence of naphtha. The flashing test should, therefore, be the only test, and the higher the flashing point the safer the oil.
In regard to the danger of using the lighter petroleum oils, the following, under the head of "Naphtha and Benzine under False Names," is taken from Prof. C. F. Chandler's article on "Petroleum" in Johnson's Cyclopedia. He says: "Processes have been patented, and venders have sold rights throughout the country, for patented and secret processes for rendering gasoline, naphtha, and benzine non-explosive. Thus treated, these explosive oils, just as explosive as before the treatment, are sold throughout the country under trade names. These processes are not only totally ineffective, but they are ridiculous. Roots, gums, barks, and salts are turned indiscriminately into the benzine, to leave it just as explosive as before. No wonder we have kerosene accidents, with agents scattered through the country selling county rights and teaching retail dealers how to make these murderous 'non-explosive' oils. The experiments these venders make to deceive their dupes are very convincing. None of the petroleum products are explosiveper se, nor are their vapors explosive under all circumstances when mixed with air. A certain ratio of air to vapor is necessary to make an explosive mixture. Equal volumes of vapor and air will not explode; three parts of air and one of vapor gives a vigorous puff when ignited in a vessel; five volumes of air to one of vapor gives a loud report. The maximum degree of violence results from the explosion of eight or nine parts of air mixed with vapor. It requires considerable skill to make at will an explosive mixture with air and naphtha, and it is consequently very easy for the vender not to make one. In most cases the proportion of vapor is too great, and on bringing a flame in contact with the mixture it burns quietly. The vender, to make his oil appear non-explosive, unscrews the wick-tube and applies a match, when the vapor in the lamp quietly takes fire and burns without explosion. Or he pours some of the 'safety oil' into a saucer and lights it. There is no explosion, and ignorant persons, biased by the saving of a few cents per gallon, purchase the most dangerous oils in the market. It is not possible to make gasoline, naphtha, or benzine safe by any addition that can be made to it. Nor is any oil safe that can be set on fire at the ordinary temperature of the air. Nothing but the most stringent laws, making it a State prison offense to mix naphtha and illuminating oil, or to sell any product of petroleum as an illuminating oil or fluid to be used in lamps, or to be burned, except in air gas machines, that will evolve an inflammable vapor below 100 degrees, or better, 120 degrees Fahrenheit, will be effectual in remedying the evil. In case of an accident from the sale of oil below the standard, the seller should be compelled to pay all damages to property, and, if a life is sacrificed, should be punished for manslaughter. It should be made extremely hazardous to sell such oils." Prof Chandler is professor of analytical chemistry, School of Mines, Columbia College.
There is no substance on earth, or under the earth, which will chemically combine with naphtha, or that will destroy its peculiar volatile and explosive properties. The manufacturers of petroleum products have exhausted the whole resources of chemistry to make this product available as a safe burning oil, and their inability to do so proclaims the fact that it cannot be done. Chemistry has shown that naphtha, and, in fact, the other products of petroleum, will not part with their hydrogen or change the nature of their compounds, except by decomposition from a union with oxygen, that is, by combustion. These humbugs, who deceive people for their own gains, may put camphor, salt, alum, potatoes, etc., into naphtha, and call it by whatever fancy name they please. The camphor is dissolved, the salt partially; potatoes have no effect whatever. The camphor may disguise the smell of the naphtha, and sometimes myrhane or burnt almonds may be used for the same purpose. But, no matter what is used, the liability to explosion is not lessened in any degree. The stuff is always dangerous and always will be. There is not much danger in the use of kerosene, if it is of the standard required by law in several of the States. At the same time petroleum is dangerous under certain conditions. Where oil is heated it is more or less inflammable, and, in fact, inflammability is only a question of temperature of the oil, after all. Burning oils should be kept in a moderately cool place, and always with care. Of course, if a lighted lamp is dropped and broken, the oil is liable to take fire, though the lamp may be put out in the fall, or the light drowned by the oil, or the oil not take fire at all. This will be the effect if the oil is cool and of high flash test. When a lamp is lighted, and remains burning for some time, it should never be turned down and set aside. The theory is, that while lighting, a certain supply of gas is created from the oil, and that when the wick is turned down that supply still continues to flow out, and not being consumed, forms an inflammable gas in the chimney, which will explode when a sufficient quantity of air is mixed with it in the presence of light, which may happen if a person blows down the chimney; but a lamp should never be extinguished in that way. A good, high test kerosene oil can be made with ordinary care as safe as sperm oil, though, of course, it is not so safe as a matter of fact. We are sure to hear of it when an accident happens, but we never hear of the reckless use of kerosene where an accident does not occur, and yet there are few things so generally carelessly handled as burning oils.--Fireman's Journal
All portions of this petroleum contain saturated carbides of the formula CnH2n, which the authors name paraffenes. At a bright red heat they yield benzinic carbides, CnH2n-6, naphthalin and a little anthracen. At dull redness the products are along with unaltered paraffenes, products which unite energetically with bromine, and which are converted into resinous polymers of ordinary sulphuric acid. It is difficult to isolate, by means of fractional distillation, definite products with constant boiling points.
[Footnote: From theArchiv der Pharmacie.]
This oil, on account of its fragrance, which is described by most observers as extremely pleasant, has attained to some importance, so that it appears to me not superfluous to submit the following remarks upon it and the plant from which it is derived.
The tree, of which the flowers yield the oil known under the name "Ilang-ilang" or "Alanguilan," is theCananga odorata, Hook. fil. et Thomp.,[1] of the order Unonaceæ, for which reason it is called also in many price lists "Oleum Anonæ," or "Oleum Unonæ" It is not known to me whether the tree can be identified in the old Indian and Chinese literature.[2] In the west it was first named by Ray as "Arbor Saguisan," the name by which it was called at that time at Luçon[3] Rump[4] gave a detailed description of the "Bonga Cananga," as the Malays designate the tree ("Tsjampa" among the Javanese); Rumph's figure, however is defective. Further, Lamarck[5] has short notices of it under "Canang odorant,Uvaria odorata." According to Roxburgh,[6] the plant was in 1797 brought from Sumatra to the Botanical Gardens in Calcutta. Dunal devoted to theUcaria odorata, or, properly,Unona odorata, as he himself corrected it, a somewhat more thorough description in his "Monographic de la Famille des Anonacees,"[7] which principally repeats Rumph's statements.
[Footnote 1: "Flora Indica," i (1855), 130.]
[Footnote 2: "No mention of any plant or flowers, which might be identified with Cananga, can be traced in any Sanskrit works."--Dr. Charles Rice,New Remedies, April, 1881, page 98.]
[Footnote 3: Ray. "Historia Plantarum, Supplementum," tomi i et ii "Hist. Stirpium Insulæ Luzonensis et Philippinarum" a Georgio Josepho Canello; London, 1704, 83]
[Footnote 4: "Herbarium Amboinense, Amboinsch Kruidboek," ii. (Amsterdam, 1750), cap. xix, fol. 195 and tab. 65.]
[Footnote 5: "Encyclopédie méthodique. Botanique," i (1783), 595.]
[Footnote 6: "Flora Indica," ii. (Serampore, 1832), 661.]
[Footnote 7: Paris, 1817, p. 108, 105.]
Lastly, we owe a very handsome figure of theCananga odoratato the magnificent "Flora Javæ," of Blume;[1] a copy of this, which in the original is beautifully colored, is appended to the present notice. That this figure is correct I venture to assume after having seen numerous specimens in Geneva, with De Candolle, as well as in the Delessert herbarium. The unjustifiable nameUnona odoratissima, which incorrectly enough has passed into many writings, originated with Blanco,[2] who in his description of the powerful fragrance of the flowers, which in a closed sleeping room produces headache, was induced to use the superlative "odoratissima." Baillon[3] designated as Canangium the section of the genusUvaria, from which he would not separate the Ilang-ilang tree.
[Footnote 1: Vol. i. (Brussels, 1829), fol. 29, tab ix et xiv. B.]
[Footnote 2: "Flora de Filipinas," Manila, 1845, 325.Unona odoratissima, Alang-ilan. The latter name, according to Sonnerat, is stated by the Lamarck to be of Chinese origin; Herr Reymann derives it from the Tagal language.]
[Footnote 3: "Dictionnaire de Botanique."]
CANAGA ODORATA
CANAGA ODORATA
The notice of Maximowicz,[1] "Ueber den Ursprung des Parfums Ylang-Ylang," contains only a confirmation of the derivation of the perfume from Cananga.
[Footnote 1: Just's "Botanischer Jahresbericht," 1875, 973.]
Cananga odoratais a tree attaining to a height of 60 feet, with few but abundantly ramified branches. The shortly petioled long acuminate leaves, arranged in two rows, attain a length of 18 centimeters and a breadth of 7 centimeters; the leaf is rather coriaceous, and slightly downy only along the nerves on the under side. The handsome and imposing looking flowers of theCananga odorataoccur to the number of four on short peduncles. The lobes of the tripartite leathery calyx are finally bent back. The six lanceolate petals spread out very nearly flat, and grow to a length of 7 centimeters and a breadth of about 12 millimeters; they are longitudinally veined, of a greenish color, and dark brown when dried. The somewhat bell-shaped elegantly drooping flowers impart quite a handsome appearance, although the floral beauty of other closely allied plants is far more striking. The filaments of the Cananga are very numerous; the somewhat elevated receptacle has a shallow depression at the summit. The green berry-like fruit is formed of from fifteen to twenty tolerably long stalked separate carpels which inclose three to eight seeds arranged in two rows. The umbel-like peduncles are situated in the axils of the leaves or spring from the nodes of leafless branches. The flesh of the fruit is sweetish and aromatic. The flowers possess a most exquisite perfume, frequently compared with hyacinth, narcissus, and cloves.
Cananga odorata, according to Hooker and Thomson or Bentham and Hooker,[1] is the only species of this genus; the plants formerly classed together with it under the namesUnonaorUvaria, among which some equally possess odorous flowers, are now distributed between those two genera, which are tolerably rich in species. FromUvariatheCanangadiffers in its valvate petals, and fromUnonain the arrangement of the seeds in two rows.
[Footnote 1: "Genera Plantarum," i, (1864), 24.]
Cananga odoratais distributed throughout all Southern Asia, mostly, however, as a cultivated plant. In the primitive forest the tree is much higher, but the flowers are, according to Blume, almost odorless. In habit the Cananga resembles theMichelia champaca, L.,[1] of the family Magnoliaceæ, an Indian tree extraordinarily prized on account of the very pleasant perfume of its yellow flowers, and which was already highly celebrated in ancient times in India. Among the admired fragrant flowers which are the most prized by the in this respect pampered Javanese, the "Tjempaka" (Michelia champaca) and the "Kenangga wangi" (Cananga odorata)[2] stand in the first rank.
[Footnote 1: A beautiful figure of this also is given in Blume's "Flora Javæ," iii., Magnoliaceæ, tab. I.]
[Footnote 2: Junghuhn, Java, Leipsic, 1852, 166.]
It is not known to me whether the oil of cananga was prepared in former times. It appears to have first reached Europe about 1864; in Paris and London its choice perfume found full recognition.[1] The quantities, evidently only very small, that were first imported from the Indian Archipelago were followed immediately by somewhat larger consignments from Manila, where German pharmacists occupied themselves with the distillation of the oil.[2]
[Footnote 1:Jahresbericht d. Pharmacie, by Wiggers and Husemann, 1867, 422.]
[Footnote 2:Jahresbericht, 1868, 166.]
Oscar Reymann and Adolf Ronsch, of Manila, exhibited the ilang-ilang oil in Paris in 1878; the former also showed the Cananga flowers. The oil of the flowers of the before-mentionedMichelia champaca, which stood next to it, competes with the cananga oil, or ilang-ilang oil, in respect to fragrance.[1] How far the latter has found acceptance is difficult to determine; a lowering of the price which it has undergone indicates probably a somewhat larger demand. At present it may be obtained in Germany for about 600 marks (£30) the kilogramme.[2] Since the Cananga tree can be so very easily cultivated in all warm countries, and probably everywhere bears flowers endowed with the same pleasant perfume, it must be possible for the oil to be produced far more cheaply, notwithstanding that the yield is always small.[3] It may be questioned whether the tree might not, for instance, succeed in Algeria, where already so many exotic perfumery plants are found.
[Footnote 1:Archiv der Pharmacie, ccxiv. (1879), 18.]
[Footnote 2: According to information kindly supplied by Herr Reymann, in Paris, Nice, and Grasse, annually about 200 kilogrammes are used; in London about 50 kilogrammes, and equally as much in Germany (Leipsic, Berlin, Frankfort).]
[Footnote 3: 25 grammes of oil from 5 kilogrammes of flowers, according to Reymann.]
According to Guibourt,[1] the "macassar oil," much prized in Europe for at least some decades as a hair oil, is a cocoa nut oil digested with the flowers ofCananga odorataandMichelia champaca, and colored yellow by means of turmeric. In India unguents of this kind have always been in use.
[Footnote 1:Histoire Naturelle des Drogues Simples, iii. (1850), 675.]
The name "Cananga" is met with in Germany as occurring in former times. An "Oleum destillatum Canangæ" is mentioned by the Leipsic apothecary, Joh. Heinr. Linck[1] among "some new exotics" in the "Sammlung von Naturund Medicin- wie, auch hierzu gehorigen Kunst- und Literatur Geschichten, so sich Anno 1719 in Schlesien und andern Ländern begeben" (Leipsic und Budissin, 1719). As, however, the fruit of the same tree sent together with this cananga oil is described by Linck as uncommonly bitter, he cannot probably here refer to the presentCananga odorata, the fruit-pulp of which is expressly described by Humph and by Blume as sweetish. Further an "Oleum Canangæ, Camel-straw oil," occurs in 1765 in the tax of Bremen and Verden.[2] It may remain undetermined whether this oil actually came from "camel-straw," the beautiful grassAndropogon laniger.
[Footnote 1: Compare Flückiger, "Pharmakognosic," 2d edit, 1881, p. 152.]
[Footnote 2: Flückiger, "Documente zur Geschichte der Pharmacie," Halle (1876), p 93.]
From a chemical point of view cananga oil has become interesting because of the information given by Gal,[1] that it contains benzoic acid, no doubt in the form of a compound ether. So far as I, at the moment, remember the literature of the essential oils, this occurrence of benzoic acid in plants stands alone,[2] although in itself it is not surprising, and probably the same compound will yet be frequently detected in the vegetable kingdom. As it was convenient to test the above statement by an examination I induced Herr Adolf Convert, a pharmaceutical student from Frankfort-On-Main, to undertake an investigation of ilang-ilang oil in that direction. The oil did not change litmus paper moistened with alcohol. A small portion distilled at 170° C.; but the thermometer rose gradually to 290°, and at a still higher temperature decomposition commenced. That the portions passing over below 290° had a strong acid reaction already indicated the presence of ethers. Herr Convert boiled 10 grammes of the oil with 20 grammes of alcohol and 1 gramme of potash during one day in a retort provided with a return condenser. Finally the alcohol was separated by distillation, the residue supersaturated with dilute sulphuric acid, and together with much water submitted to distillation until the distillate had scarcely an acid reaction. The liquid that had passed over was neutralized with barium carbonate, and the filtrate concentrated, when it yielded crystals, which were recognized as nearly pure acetate. The acid residue, which contained the potassium sulphate, was shaken with ether; after the evaporation of the ether there remained a crystalline mass having an acid reaction which was colored violet with ferric chloride. This reaction, which probably may be ascribed to the account of a phenol, was absent after the recrystallization of the crystalline mass from boiling water. The aqueous solution of the purified crystalline scales then gave with ferric chloride only a small flesh-colored precipitate. The crystals melted at 120° C. In order to demonstrate the presence of benzoic acid Herr Convert boiled the crystals with water and silver oxide and dried the scales that separated from the cooling filtrate over sulphuric acid. 0.0312 gramme gave upon combustion 0.0147 gramme of silver, or 47.1 per cent. The benzoate of silver contains 46.6 per cent, of metal; the crystals prepared from the acid of ilang-ilang oil were, therefore, benzoate of silver. For the separation of the alcoholic constituent, which is present in the form of an apparently not very considerable quantity of benzoic ether, far more ilang-ilang oil would be required than was at command.
[Footnote 1:Comptes Rendus, lxxvi. (1873), 1428, and abstracted in thePharmaceutical Journal[3], iv., p. 28; also inJahresbericht, 1873, p. 431.]
[Footnote 2: Overlooking Peru balsam and Tolu balsam.]
Besides the benzoic ether and, probably, a phenol, mentioned above, there may be recognized in ilang-ilang oil an aldehyde or ketone, inasmuch as upon shaking it with bisulphite of sodium I observed the formation of a very small quantity of crystals. That Gal did not obtain the like result must at present remain unexplained. Like the benzoic acid the acetic acid is, no doubt, present in cananga oil in the form of ether.