OLEUM SESAMI. 475 



other compounds of glycerin with acids of the fatty series. We pre- 

 pared with it in the usual way a lead plaster, and treated the latter 

 with ether in order to remove the oleate of lead. The solution was 

 then decomposed by sulphuretted hydrogen, evaporated and exposed to 

 hyponitric vapours. By this process we obtained 726 per cent, of 

 Eldidic Acid. The specimen of sesam^ oil prepai'ed by ourselves con- 



sequently contained 76"0 per cent, of olein, inasmuch as it must be 

 supposed to be present in the form of triolein. In commercial oils the 

 amount of olein is certainly not constant. 



As to the solid part of the oil, we succeeded in removing fatty acids, 

 freely melting, after repeated crystallizations, at 67° C, which may con- 

 sist of stearic acid mixed wdtii one or more of the allied homologous 

 acids, as palmitic and myristic. By precipitating with acetate of 

 magnesium, as proposed by Heintz, we finally isolated acids melting at 

 52o to 53°, 62 to 63°, and 69-2° C, which correspond to myristic, 

 palmitic and stearic acids. 



The small proportion of solid matter which separates from the oil on 

 congelation cannot be removed by pressure, for even at many degrees 

 below the freezing point it remains as a soft magma. In this respect 

 sesame oil differs from that of olive. 



Sesame oil contains an extremely small quantity of a substance, 

 perhaps rosiuoid, which has not yet been isolated. It may be obtained 

 in solution by repeatedly shaking 5 volumes of the oil with one of 

 glacial acetic acid. If a cold mixtui-e of equal weights of sulphuric 

 and nitric acids is added in like volume, the acetic solution acquires a 

 greenish yellow hue. The same experiment being made with spirit of 

 wine substituted for acetic acid, the mixture assumes a blue colour, 

 quickly changing to greenish yellow. The oil itself being gently shaken 

 with sulphuric and nitric acids, takes a fine green hue, as shown m 

 1852 by Behrcns, who at the same time pointed out that no other od 

 exhibits this reaction. It takes place even with the bleached and per- 

 fectly colourless oil. Sesame oil added to other oils, if to a larger 

 extent than 10 per cent., may be recognised by this test. The reaction 

 ought to be observed wdth small quantities, say 1 gramme of tlie oil and 

 1 gramme of the acid mixture, previously cooled. 



^wt.) of the seed. 



The quantity shipped from British India in the year 18/1-/- was 

 565,854 cwt., of which France took no less than 41)5.414 cwt.- Ihe 

 imports of the seed into the United Kingdom in 1870 were to the value 



ofonly about £13,000. , ^, . • i i ^f 



^ Sesame is extensively produced in Corca and in the Chinese is and o 

 Formosa, whicli in 186U exported the exceptional y large quantity ot 

 ^'^000 peculs^ (1 pecul = 133 lb.). Zanzibar and Mozambique also tui- 

 nish considerable quantities of sesame, whilst on the West Coast ot 



''i'nmtrathn d,., Douanes sur le commerce de Calciitta, ]br^.^- . 



'" France, amiee 187-> * Beporfs on Trmie at 'h''- J >""!>' "^'' 



- St.ttment of the Trade and Xuaja/hn Chhmjur ISTO. Sliai.gluu. 18. 1. M. 



