The Organic Constituents of Plants and Vegetable Substances and Their Chemical Analysis

Front Cover
MʼCarron, Bird & Company, 1878 - Botanical chemistry - 332 pages
0 Reviews
Reviews aren't verified, but Google checks for and removes fake content when it's identified

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.

Selected pages

Other editions - View all

Common terms and phrases

Popular passages

Page v - MUELLER.— THE ORGANIC CONSTITUENTS OF PLANTS AND VEGETABLE SUBSTANCES, and their Chemical Analysis. By Dr. GC Wittstein. Authorised Translation from the German Original, enlarged with numerous Additions, by Baron Ferd. von Mueller, KCMG, M.
Page 83 - ... with a mixture of two volumes of alcohol and one volume of ether, until the remnant becomes of a pale lemon-yellow, and recrystallise in hot ether.
Page 330 - Rummel1 first reported that by treating the alcoholic extract with water and a little hydrochloric acid, adding to the filtered solution a...
Page 330 - Orange yellow, brittle, pellucid mass, of very bitter taste, melts below 100°, and is carbonised in higher temperatures ; dissolves easily in alcohol, ether, and dilute acids, sparingly in water. All its solutions in the dilute state exhibit a strong blue fluorescence, which is not affected by acids or alkalies. Its alcoholic solution has a slightly alkaline reaction. Alstonin combines with acids, but does not completely neutralise them.
Page 221 - C9H603, which may be dissolved from the acid liquid by means of ether or cliloroform ; it is obtained on evaporation in colourless acicular crystals. Umbelliferone is soluble in water; its solution exhibits, especially on addition of an alkali, a brilliant blue fluorescence which is destroyed by an acid. If a small fragment of galbanum is...
Page xi - ... inquiry for additional resources, may be armed with auxiliary means for extending not only in abstract the science of chemistry, but also the precincts of therapeutics, and the realms of technology in reference to vegetable products.
Page 194 - ... acid, from which it may be again obtained as rubiacin). By further evaporation of the alcohol, a mixture of rubiacin and rubiretin is obtained as a dark brown-red residue, which, when boiled with water, deposits dark brown drops of rubiretin, whilst rubiacin remains suspended as a light powder, and and may be removed by décantation.
Page 45 - ... Phyllocyanic Acid. Source : Phyllocyanin was discovered (and named) by Fremy, as being one of the two constituents (Filhol, and also Stokes, claim there are four) to which chlorophyll owes, in part, its color. Fremy separated it from the accompanying yellow phylloxanthin, also named by him, by shaking chlorophyll with a mixture of two 'parts of ether and one part of dilute hydrochloric acid. The latter dissolves the phyllocyanin, and the former dissolves the phylloxanthin. The immiscible solvents...
Page 330 - A," if present, would be separated ; and (3) further purification by conversion into a crystalline salt, for which purpose the hydrobromide is well fitted ; in this way small quantities of another base, which obstinately adheres to aconitine when crystallized from ether, are separated. The base obtained in this way is a simple body, expressed by the formula C33 H13 N O12, in a state of great purity and possessing high physiological activity.
Page 7 - Obtained by extracting with alcohol of 40 per cent. containing acetic acid, and by precipitating with calcined magnesia. The precipitate to be treated with alcohol and left to crystallise. Yellowish white, minute scales, fusible by heat and slowly soluble in water, of perceptibly alkaline reaction and yielding crystallisable salts with acids.

Bibliographic information