518 SCIENTmC RECORD FOR 1884. 



GalUsin, an uvfermentable Substance in Starch- Sugar, by C. Schmitt and 

 A, Cobenzl. — ^^ ith a vievr to ascertaining whether popular estimation of 

 starch-sugar as an exceedingly unwholesome dietetic artieleis correct, the 

 authors made a careful investigation into the more obscure ingredients 

 contained therein, and especially of the unfermeutable substances. They 

 succeeded in isolating a defiinte body, which tJiey name gallisin. The 

 process for its extraction and purification is a follows : Five kilograms of 

 commercial starch-sugar were allowed to ferment in a 20 per cent, solu- 

 tion, at a temperature of 28° to 20° 0. After live or six days the fermen- 

 tation was com])leted. After filtering, the nearly colorless liquid was 

 concentrated as much as possible on a water bath, and the still warm 

 sirup introduced into a large flask. The sirup was then sliaken with 

 a large excess of absolute alcohol, when it became viscous, but did not 

 mix with the alcohol. The latter was decanted and the sirup re- 

 peatedly agitated with fresh quantitesof alcohol, which finally left behind 

 a pulverulent yellow-gray mass. This wa-s then vigorously rubbed in a 

 large mortar with a mixture of alcohol and ether in equal parts, where- 

 by the whole mass was changed into a gray powder. These operations 

 must be conducted as rapidly ;iS possible, to prevent absorption of nioist- 

 ure and deliquescence of the mass. The resulting material is dried 

 under a strong vacuum-pump, washed with alcohol and ether, and dried 

 under a bell jar, over concentrated suli)huric acid ; calcium chloride will 

 not suffice, for the body is more hygroscopic than the calcium chloride 

 jtself. This material is further purified by dissolving in water, boiling 

 with animal charcoal, and evaporation to a sirup, which is then poured 

 in a thin stream into a mixture of anhydrous alcohol and ether. 



Gallisin so pr(q)ared forms a fine white powder, which under the 

 microscope proves to be completely amorphous. As stated, it is far 

 more hygroscopic than calcium chloride. Tieated with dilute mineral 

 acids or with oxalic acid it yields dextrose. It does not ferment with 

 fresh yeast. It is slightly sweet to the taste. Analyses lead to th.* 

 fornuila Ci3H.,40in. Treated in an aqueous solution with an alcohol so- 

 lution of barium hydroxide, it yields alloccnlent precipitate of gallisin- 

 barium, Ci2H22BaOin . 3 H^O. Heated to 130° to 140°, under pressure, 

 with three times its weight of acetic anhydride, it dissolved, and subse- 

 quent treatment yielded aproduct which appeared tobehexacetylgallisin. 

 The presence of gallisin in doctored wine was directly proved ; at the 

 same time by experiments on lower animals and on human beings it 

 was found to be quite innocuous. {Berichte d. chem. Ges., xvii, lOOU.) 



Sidphon-Phthaleitis, by Ira Remsen. — The analogy m constitution be- 

 tween phthalic and orthosulphobenzoic acids suggested to the author 

 that sulpho compounds analogous to the phthaleins might be obtained 

 by the action of the latter acid upon phenols. Preliminary experiments 

 confirm these views, and the author proposes to make an exhaustive 

 study of the new class of bodies. [Am. Chem. Journ.^ vi, 180.) 



