THE ALUMNI JOURNAL 35 



ALUMNI MEMBERSHIP CERTIFICATES. 



The following- members have failed to call or send for their mem- 

 bership certificate. Look over the list and see if your name appears 

 there. If you want your certificate, call at the college for it, or if 

 unable to do so, send 15c. in stamps to cover postage and registration 

 to Dr. F. A. Leslie, 115 West 68th Street, and you will promptly 

 receive your certificate. 



The following are members of the class of 1910: 



A. Binder, E. W. Blake, R. Clark, C. D. Cole, J. J. Depuy, E. 

 Efthimion, R. Elting, D. Fabrega, J. Fihkenberg, O. Gasten, S. 

 Glaseroff, J. D. Gold, S. B. Greenwood, M. L. Huck, J. W. S. Hum- 

 phreys, F. Jaffey, J. Johnson, Jr., W. H. Krauser, A. Lamource, A. C. 

 Lawson, A. Mechinel, Wm. S. Moore, H. Polonsky, V. H. Riccardi, 

 F. F. Roediger, L. Roon, J. Scaturro, G. F. Schetterer, Wm. Schneider- 

 man, M. Scuccimara, L. Splescia, S. Tolmach, M. H. Weil, S. Weiner, 

 V. C. Whalen. 



A TEST FOR SACCHARIN. 

 By W. Regnault, Phar.D. 



The reagent employed in carrying out this test consists of a mix- 

 ture of 5cc. of phenol liquefactum and 30c. of pure concentrated 

 sulphuric acid. The substance to be tested, if not liquid, is first 

 dilured with distilled water. It is then acidified with dilute HC1 

 and shaken out 3 or 4 times with ether. The combined ethereal 

 extract is next shaken out with 2 or 3 small portions of distilled 

 water, so that all acid may be removed. The washed ethereal 

 solution is evaporated to dryness on a water bath. The residue 

 of saccharin may now be recognized by its taste, but this is not 

 always reliable. So one mixes this residue intimately with the 

 smallest amount of the reagent that can be gotten on the tip of a 

 glass rod. It is then allowed to remain in an air oven at 140 C- 

 I50°C. for five minutes, and when cool, dissolved in 5% NaOH 

 solution. This gives a purplish red solution, becoming pink on 

 dilution. The compound produced is a sulphonphthalein. 



The above test was tried out and found to give satisfactory re- 

 sults. It is sensitive to about 0.1 mgm. of saccharin, and may be 

 used quantitatively after one has had a little practice. The chief 

 point to be guarded against is the use of too large a quantity of 

 the reagent. 



