510 



SCIE^'T1F1C RECORD FOR 1884. 



A7itipyrine, by Ludwig Kiiorr. — In the course of tli'e autboi'a re- 

 searches on derivatives of cbinizine, a liypotlietical base having the con- 

 stitution — 



N NH 



CH 



CH 



CH, 



he discovered a body having notable antipyretic properities. This sub- 

 stance he calls antipyriue, and it is, in fact, diraethyloxychiniziue. It 

 is very soluble and can be used hypodermically. (Berichte d. chem.Ges., 

 XVII, 2032.) 



Perseite, a neiv Sugar, by A. Muntz and Y. Marcano. — The fruit of 

 Lauruspersea contains a sugar closely resembling mannite, and to which 

 the authors give the name j)erseite. Its formula is CeHnOe. It crystal- 

 lizes in small needles, melting at 1830.5 to 184^, and is very soluble in 

 warm water and in alcohol. It is without action on alkaline copper solu- 

 tions, is optically inactive, and cannot be fermented by the aid of yeast. 



The ripe nuts of Laurua persea contain 6 to 8 per cent, of the sugar. 

 {Gomptes rendus, xcix, 38.) 



SynthestH of Umbelliferone and of Daphnetine, by H. von Pechmann. — 

 In 1860 Zwenger and Sommer discovered in the bark of the spurge 

 laurel, and in the products of the dry distillation of the resins of um- 

 belliferous plants, a neutral body, to which "they gave the name um- 

 belliferone. Later researches showed it to be paraoxycumarine — 



^O . CO 

 OH . C6H3< 



The author has made this synthetically by the action of resorcine on 

 malic acid. 



By the action of pyrogallol on malic acid the author obtained daph- 

 netine, a derivative of daphnine, a glucoside occurring in the spurge 

 laurel {Daphne mezereuni). This synthesis proves it to be dioxycumarine ; 

 its identity with the natural product was tully established. Daphnine 

 is isomeric with jesculine, and further researches by the author are in 

 progress with a view to its synthesis. {Berichte d. chem. Ges., xvii, 929.) 



On the Physiology of the Carhohydratef! in the Animal System, by F. W 

 Pavy. — This invcMtigation was undortakeu with the object of ascertain- 

 ing the changes undergone by the four chief carbohydrate elements 

 of food, viz, grape-sugar, cane sugar, lactine, and starch, during diges- 

 tion. Begiuniug niili the stouuich, (he attempt is made to follow the 



