AGRICULTURAL CHEMISTRY — AGROTECHNY. 203 



be separated by a fractional crystallization from alcohol and ethyl acetate, but 

 not in a pure state. 



" Of the known flavones, the ivory pigment bears most resemblance to apigenin 

 in properties and acetyl derivative. The yellow pigment crystallizes in plates 

 from dilute alcohol but was not obtained in the pure state; melting point 290 

 to 300°. After extraction with ether for several weeks, the magenta pigment 

 was obtained free from yellow. It crystallizes, but not well, fi'om a mixture 

 of alcohol and ethyl acetate. It decomposes without melting when heated to 

 340°." 



The flower pigments of Antirrhinum majus. — II, The pale yellow or ivory 

 pigment, Mukikl Wheldale and H. L. Bassett (Biochcm. Jour., 7 {1913), 

 No. 5, pp. 4-il-4Hj fig- !)• — This is a continuation of the work noted in the 

 ab.stract above. 



" It has been previously suggested that ivory contains a chromogen of the 

 nature of a flavone, from which the red and purple anthocyanins are formed by 

 stages of oxidation or polymerization or both. Also that the pigment of the 

 yellow variety and of the yellow patch on the palate of all varieties (except 

 white) is due to a second, more deeply colored flavone. Microscopic examina- 

 tion and microchemical tests showed that anthocyanin and yellow pigments are 

 mostly limited to the epidermis of the corolla, while the inner tissues contain 

 the ivory chromogen. It is obvious, therefore, that all crude extracts of entire 

 flowers will contain two or more pigments." 



The purification of the crude pigment from the crimson and bronze varieties, 

 although no analyses have been made of them, led to the conclusion that the 

 colors of the varieties mentioned in the abstract above are merely due to a 

 mixture of magenta and yellow and red and yellow, and not to specifically 

 different pigments. 



" The constituent pigments of the varieties may be thus expressed : Yellow 

 (ivory, yellow) ; ivoiy, lower lip (ivory, yellow) ; ivory, upper lip (ivory) ; 

 yellow tinged bronze, bronze, ivory tinged rose dore, rose dore (yellow, ivory, 

 and red) ; yellow tinged crimson, crimson, ivoiy tinged magenta (yellow, 

 ivory, magenta) ; magenta, lower lip (yellow, ivory, magenta) ; magenta, upper 

 lip (ivory, magenta)." 



The first deposits from yellow ether extracts when ciystallized from alcohol 

 gave, at first, deposits having a melting point of from 336 to 340° C, and in five 

 cases the acetyl products were in the form of needle-shaped crystals. Analyses 

 of acetyl and benzoyl derivatives of the pigments led to the conclusion " that 

 the ivory pigment is apigenin, and that it is present in each of the main classes 

 of varieties of Antirrhinum with the exception of the white. In the plant, 

 apigenin exists undoubtedly as a glucosid, though the kind of sugar and the 

 number of molecules attached still remain to be ascertained. 



" It appears possible that the deeper yellow pigment may prove to be a 

 flavone, similar in constitution to apigenin, but deeper in color owing to the 

 presence of an additional hydroxyl group." 



Lycopersicin, the red pigment of the tomato, and the effects of conditions 

 upon its development, B. M. Duggab {Wash. Univ. [St. Louisi Studies, 1 

 {1913), I, No. 1, pp. 22-45). — As the chief pigment of the tomato has been 

 shown (E. S. R., 22, p. 609) to be distinct from carotin, the adoption of the 

 name lycoi^ersicin is suggested. The absorption spectra of carotin and lyco- 

 persicin are distinct. The latter pigment occurs in the mature fruit in the form 

 of needle-shaped crystals, but it may also be present as narrow, elongated bars 

 or bacilloidal granules, and possibly in irregular forms. So far as is known lyco- 

 persicin does not occur in normal plastids and is found only in crystalline or 



