252 BIBLIOGRAPHY 



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reference 



is made 



Good genera] account of anthocyanin, chiefly from the 

 chemical point of view. 



196. Kastle, J. H., 'A Method for the Determination of the 

 Affinities of Acids Colorimetrically, by Means of Certain 

 Vegetable Coloring Matters,' Amer. Chem. J., Baltimore, 

 Md., 1905, xxxm, pp. 46-59. 



Solutions of anthocyanin from purple grapes, red 

 Pelargonium and purple Petunia flowers were bleached 

 with sulphur dioxide, and then used colorimetrically to 

 test the ' strength ' of a number of acids by amount of return 

 of colour. The resulting order corresponds closely to that 

 given by Ostwald's methods. p. 55 



197. 1906. Grafe, V., 'Studien iiber das Anthokyan (I. Mittei- 



lung),' SitzBer. Ak. Wiss., Wien, 1906, cxv (Abt. 1), 

 pp. 975-993. 



Important paper on preparation and analyses of pig- 

 ments from flowers of Althaea rosea. See text. 



pp. 9, 46, 47, 50, 55, 58, 63 



198. 1907. Toni, J.-B. de, 'Observations sur I'anthocyane d'Ajuya 



et de Strobilanthes,' C. R. ass. franc., avanc. sci.. Paris, 1907 

 (2 e partie), pp. 415-418. 



Repetition of Bofscow's experiment on fluorescence 

 (see No. 145). Phenomenon explained by Molisch's view 

 of alkalinity of dying tissues (see No. 168). Solution of 

 Strobilanthes pigment heated to 90 loses properties of 

 anthocyanin. 



199. 1908. Laborde, J., 'Sur Forigine de la matiere colorante 



des raisins rouges et autres organes vegetaiix,' C. R. Acad. 

 sci., Paris, 1908, CXLVI, pp. 1411-1413. 



Author obtains tannin-like chromogens from unripe 

 grapes of both green and red varieties. Chromogens be- 

 come red on heating with dilute hydrochloric acid at 120. 

 Investigation of these substances should explain reddening 

 of leaves and fruits, and also why white grapes do not 

 develop pigment, although containing chromogen. p. 106 



200. Laborde, J., 'Sur les transformations de la matiere 

 chromogene des raisins pendant la maturation,' C. R. Acad. 

 sci., Paris, 1908, CXLVII, pp. 753-755. 



Chromogen of pigment, which is in insoluble form in 

 green fruit, becomes more and more soluble as fruits 

 mature. Change probably brought about by a diastase. p. 106 



201. Laborde, J.,' Sur le mecanisme physiologique de la colora- 

 tion des raisins rouges et de la coloration automnale des 

 feuilles,' C. R. Acad. sci., Paris, 1908, CXLVII, pp. 993-995. 



Conclusion that anthocyanin is formed from tannin- 



