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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    a frothy liquid, scarcely in ether; dissolves in volatile, less in fixed oils, in caustic alkalies, in cold concentrated sulphuric acid, and re- jjrecipitable by water unaltered; also in concentrated hydrochloric acid. [Socaloill = C34 Hi9 Oi5 + 5 HO. Prepared by Histed from Zanzibar or Socotrine aloes by moistening the pulverised drogue with alcohol of 0-960 sp. gr., pressing strongly between calico, dissolving the crystalline yellow residue in wann, weak alcohol, and purifying the crystals by recrystallisation.—Forms tufted needle-shaped prisms of a sweetish, afterwards bitter taste; melts at 118-120°; dissolves in 30 parts alcohol, 9 parts acetic ether, 380 parts pure ether, 90 parts water, and abundantly in methyl- alcohol. Over concentrated sulphuric acid it loses 12% of its weight, and at 100° 14%.] Soft Resins. Viscid at ordinary temperature; are mostly ob- tained from vegetable parts by extracting with alcohol or with ether, and are probably in most cases mixtures of resin and of volatile or fixed oils, or may be hydrates. They are distinguish- able from balsams by the absence of smell. Solailill = Cso H70 NO32. Specific alkaloid of the genus Solanum, easily obtained from the twigs of S. Dulcamai-a, the berries of S. nigrum, the sprouts of Solanum tuberosum, in S. verbascifolium, and to be found in numerous other species of Sola- num. Best adapted for its preparation are the sprouts of potatoes. Bruise them fresh, draw out with water and acetic acid, precipitate the liquid with acetate of lead, add milk of lime to the strained liquid, treat the deposit obtained thereby with alcohol, evaporate the tincture and purify the I'emaining Solanin by re- peatedly dissolving in alcohol.—White, flat, quadi*angular prisms of mother-of-pearl lustre, or a powder of similar appearance; in- odorous, of a disagreeable, somewhat bitter, long lasting, rancid, and acrid taste, of very slightly alkaline reaction; fuses, but not without decomposition; dissolves little in water, the solution yielding a froth on shaking; is almost devoid of alkaline reaction; becomes turbid with tannic acid; dissolves in alcohol slowly, with a slightly alkaline reaction; not soluble in ether; dissolves in con- centrated sulphuric acid with successively brown and violet hue; breaks up when heated with diluted sulphuric acid (also hydro- chloric or oxalic acid) into sugar, and another stronger base (SolanidinrzCöo H40 NO 2). Sorbin =:Ci2 H12 O12. Peculiar kind of sugar of the ripe fruits of Pyrus aucuparia. Forms in the juice, when the latter is kept for a long time, and is })uritied by recrystallising with aid of animal charcoal.—Forms colourless, rhombic crystals of tlie taste of cane-sugar, fuses on heating, and burns with the odour of burnt