The organic constituents of plants and vegetable substances and their chemical analysis / by G.C. Wittstein ; authorised translation from the German original, enlarged with numerous additions, by Baron Ferd. von Mueller.

  • Georg Christian Wittstein
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: The organic constituents of plants and vegetable substances and their chemical analysis / by G.C. Wittstein ; authorised translation from the German original, enlarged with numerous additions, by Baron Ferd. von Mueller. Source: Wellcome Collection.

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    sind helonin remaining behind, while Sabadillin and sahadillin- liydrate are dissolved.—From the aqneous solution nearly the whole of the Sabadillin crystallises in slightly reddish, concentiically arranged, sexangular prisms, which become white by reciystalUsing. It has an extremely acrid taste, fuses at 200°, losing 9-53 % water, is decomposed in higher temperatures; dissolves little in cold, readily in boiling water, also in alcohol, but ciystallises not from it; is insoluble in ether. It has a strongly alkaline reaction, and forms with acids mostly crystallisable salts. Sabadilliii-IIydrate = C20 Hu NOe (=C2o H13 NO5 + HO). By evaporating the liquid from which the sabadillin has crystal- lised, oily drops are formed, congealing to a red-brown, resin-like, brittle substance.—Dissolves readily in water and in alcoliol, not in ether, is of alkaline reaction, forms with acids amorphous salts. Sa}>'ai>eillllll. (rum-resinous exudation of Ferula persica and F. Scovitziana. Yellow, brown, or reddish conglutinated grains of garlic-odour and of acrid, bitter taste, softening with the warmth of the hand. Contains two resins, gum, bassorin and volatile oil.— One of the resins is red-yellow, pellucid, at first tough, smells faintly garlic-like, tastes mild, afterwards bitter, dissolves readily in alcohol and in ether, little in ammonia and in oils, partially in potash-ley. The other resin is brown-yellow, brittle, inodorous and tasteless, dissolves readily in alcohol and in warm potash-ley, not in ether, ammonia and oils. Salicill=C26 His C)i4- Bitter giucosid of the bark, the leaves, and other parts of species of Salix and Populus, probably also in some sjDecies of Spiraea, which yield salicylous acid when distilled with water. Boil the bark with water containing lime, clarify the decoctions with albumen, strain, evaporate to a syrup consistence, add pulverised charcoal, dry, extract with alcohol, distil the tinc- tiu'e and allow the remnant to crystallise. Recrystallise what has formed in water with aid of animal charcoal.—Forms small, white, shining needles and scales, is inodorous, of a very bitter taste similar to willow-bai'k; fuses at 198° without loss of weight, de- composes in a stronger heat; dissolves in 22 parts cold and in half part boiling water, in 30 parts cold and in three parts boiling alcohol of 80 %, not in ether; has a neutral reaction; dissolves in concentrated sulphuric acid with purple-red colour, and water pre- cipitates a dark-red powder from the solution; yields, on boiling with diluted sulphuric acid, grape-sugar and a resinous substance (saliretin = Ci4 H c 0 2); on heating with the su])eroxyds of lead and manganese, or with Chromate of potash and suli)huric acid, formic and carbonic acids are produced, in the latter case associated Avith salicylous acid. Metallic salts yield no precipitates.