710 EXPERIMENT STATION EECOED. 



VII. Coloring matter of Althaea rosea, R. WiUstiitter and K. Martin (pp. XIO- 

 121). — ^The anthocyan, althaein, was isolated by the alcoholic acid extraction. 

 The chlorid, on hydrolysis, yielded myrtillidin chlorid and a sugar which has 

 not as yet been identified as glucose. Heating with 75 per cent alkali pro- 

 duced phloroglucinol and probably gallic acid. By demethylization with hydri- 

 odic acid beautiful crystals of delphinidin chlorid were obtained. 



VIII. Coloring matter of the tcUd mallotc, R. Willstdtter and W. Mieg (pp. 

 122-135). — Malvin, the anthocyan from the wild mallow, was extracted by the 

 usual alcoholic acid procedure. The glucosid, on hydroly-^iis, yielded malvidin 

 chlorid and glucose. On treatment with hydriodic acid, malvidin yielded 

 delphinidin. The alkali fusion caused a cleavage into phloroglucinol, a trace 

 of a monomethyl ether of phloroglucinol, and probably a monomethyl ether of 

 gallic acid. Tables giving the physical and chemical properties, and showing 

 close relation between the anthocyans and anthocyanidins thus far studied, are 

 included. 



IX. Coloring matter of the peony, R. Willstdtter and T. J. Nolan (pp. 136- 

 l-'fG). — Peonin is analogous to cyanin which was isolated from the rose. On 

 hydrolysis it yields 2 molecules of glucose and peonidin chlorid. Demethyliza- 

 tion with hydriodic acid gives cyanidin. On decomposition with alkali phloro- 

 glucinol was identified, but the acid was apparently decomposed by the high 

 temperature necessary for the reaction. The properties of cyanin, peonin, 

 cyanidin, and peonidin are given in tabular form. 



X. Variations in the coloring matter of flowers, R. Willstdtter and II. Mallir 

 son {pp. lJf7-162, figs. 2). — It is concluded that the variation of colors in flowers 

 depends on (1) the formation of different anthocyans in one plant or even in 

 a single flower, (2) the varying amounts of the coloring matter present, (3) 

 the reaction of the cell sap, and (4) the mixture with yellow pigments. The 

 anthocyans are amphoteric, and experimental evidence indicates that in red 

 flowers they are combined with acids. In violet flowers they exist as neutral 

 coloring matter, and in blue flowers as alkali or other metallic salts. Among 

 the yellow pigments commonly found are the indifferent carotinoids, chiefly 

 carotin and xanthophyll, the flavone colors combined with a sugar, and the so- 

 called " anthochlor " dyes. The methods used for the isolation of the an- 

 thocyans and the preparation of the anthocyanins are reviewed. 



The phosphoric acid in starch, J. H. Northrup and .1. M. Nelson (Jour. 

 Atncr. Chcm. Soc. 38 (1916), No. 2, pp. 472-479).— The results of an investiga- 

 tion of tlie phosphorus in starch indicated that it is chemically combined in 

 the starch grains and can not be removed in any form by simple extraction 

 with dilute acid. The presence of phosphorus in .starch is not due to con- 

 tamination. A compound of definite composition, containing a carbohydrate 

 and also having a relatively high phosphorus content, was isolated from par- 

 tially hydrolyzed starch. The possibility that the compound was derived from 

 proteins in the starch was shown to be very remote. 



Alfalfa seed oil. — Alfalfa investigation, VI, C. A. Jacobson and A. Holmes 

 (Jotir. Amer. Chern. Soc., 38 (1916), No. 2, pp. 480-485). — This is a continua- 

 tion of investigations reported previously (E. S. R., 32. p. 410). 



The oil obtained by extraction with gasoline was found to be a drying oil, 

 with the following constants: Refractive index, at 20° C., 1.477; specific grav- 

 ity, 0.9117 and 0.9149 at 24°; saponification value, 172.3; lodin value. 154.2; 

 acid value, 2.85 ; acetyl value, 19.8 ; Reichert-Meissl value, 0.4 ; unsaponifiable 

 matter, 4.4 per cent; glycerol (by acetin), 1.97 per cent; saponificatioa value 

 of the acetylated oil, 192.2. In its physical properties it resembles safflower 

 oil. The ground seeds, previous to extraction, yielded the following in per- 



