Chemical examination of Lippia scaberrima, Sonder ("Beukess boss") / by Frederick B. Power and Frank Tutin.

  • Frederick Belding Power
Date:
[1907?]
Catalogue details

Licence: In copyright

Credit: Chemical examination of Lippia scaberrima, Sonder ("Beukess boss") / by Frederick B. Power and Frank Tutin. Source: Wellcome Collection.

    8/18 page 454
    This substance was thus identified as the hydrocarbon hentriacon- tane. The first mother liquors from this hydrocarbon were of a dark brown color, and, after standing for some days, deposited a quantity of a substance in the form of crystalline plates. This was separated by filtration, and recrystallized from ethyl acetate containing a little dilute alcohol, when it was obtained in handsome plates, which melted at 1340 C., and gave with acetic anhydride and sulphuric acid the color reaction characteristic of the phytosterols. 0 0970, heated at 1050 C., lost 0-0048 H20. H20 = 4-9. 00922 of anhydrous substance gave o 2813 C02 and 0-0978 H20. C = 83 2 ; H — m.8. C27H460, H20 requires H20 = 4*5 per cent. C27H460 requires C = 83-9; H = 11-9 per cent. This substance was apparently identical with the phytosterol obtained from the fatty oil of the seeds of Gynocardia odor at a, R. Br. {Jour. Chem. Soc., 1905, 87, p. 898), as a mixture of the two substances melted at the same temperature (1340 C.) at which each separately fused. Maurenbrecher and Tollens (Ber. d. deutsch. chem. Ges., 1906, 39, p 3581) have noted a color reaction, first observed by Rauchwenger and Neuberg, which is stated to differentiate between cholesterol and the phytosterols, and is conducted as follows:—A small portion of the substance to be tested, together with a trace of rhamnose, is dissolved in 1 5 c.c. of absolute alcohol, and concentrated sulphuric acid then cautiously added, when, if the substance be cholesterol, a raspberry-red color is produced at the junction of the two liquids, and afterwards extends throughout the whole. According to Rauch- wenger and Neuberg, this reaction is not afforded by phytosterol. It was observed, however, by Maurenbrecher and Tollens (loc. cit.) that the substance isolated by them from cacao butter, although having the melting point (137° C.) and other characters of a phyto¬ sterol, gave the above-mentioned reaction, and they were therefore unable to decide whether this was not due to some adhering choles¬ terol. In order to ascertain the value of this test, we have applied it to pure cholesterol (m. p. 144-1470 C., from Schuchardt), to the phytosterol from the species of Lippia under examination, to that from Gynocardia oil, and also to “ rhamnol,” C20H34O (m. p. 135— 136° C.),—the phytosterol occurring in Ko-sam seeds (Pharm. Jour ,
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