Oct. is, 1920 Mustard Seeds and Substitutes: I. Chinese Colza 



127 



Table I. — Analyses of seeds of Chinese colza (Brassica campestris chinoleifera Vie- 



hoever) l 



'Analyses of samples 1 to 4 were made by J. H. Bornmann, of the Chicago Food and Drug Inspection 

 Station, Bureau of Chemistry, United States Department of Agriculture. Analysis of sample s was made 

 by P. L. Gowen, formerly of the Baltimore Food and Drug Inspection Station, Bureau of Chemistry. 



determinations of ether extract on two other samples, made by L. B. Burnett, formerly of the Oil, Fat, 

 and Wax Laboratory, Bureau of Chemistry, showed 48.65 and 31-40 per cent, respectively. 



3 Analyses of samples 1 to 4 were made by the method of Vuillemin (50); analysis of sample 5 was made by 

 the method outlined in this paper (p. 128); other determinations were made by the method given in the 

 Official Methods of the Association of Official Agricultural Chemists. Wiley, H. W., ed. official and 



PROVISIONAL METHODS OF ANALYSIS, ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS. As Compiled by 



the committee on revision of methods. U. S. Dept. Agr. Bur. Chem. Bui. 107 (rev.), 272 p., 13 fig. 1908. 

 Reprinted imgi 2. 



ISOLATION AND IDENTIFICATION OF VOLATILE OIL 



A chemical investigation of the volatile oil was made in order to de- 

 termine whether it should be properly classified with the volatile oil 

 obtained from rape seed or with that of true mustard. The following 

 procedure was employed to isolate the volatile oil : 



Two kgm. of the seed in the form of a No. 20 powder were placed in 

 an 8-liter flask; 4 kgm. of water were added; and the mixture was 

 allowed to macerate for two hours at about 37 ° C. The mixture was 

 then distilled with steam, and the distillate was saturated with salt and 

 extracted with ether. The ethereal solution was dried over anhydrous 

 sodium sulphate, and the greater part of the ether was distilled off, the 

 last portions being allowed to evaporate spontaneously. 



The volatile oil thus obtained had a specific gravity of 0.960 at 

 2 5°/ 2 5° C., and the distilled oil had a boiling point of between 165 

 and 172 C. (uncorrected) at 754 mm. These findings agree fairly well 

 with those for crotonyl isothiocyanate, the volatile oil previously reported 

 in rape by Sjollema (35, 36). The thiourea and phenylt.hiourea deriva- 

 tives were prepared, and their melting points and nitrogen content were 

 determined. The results are shown in Table II. 



Table II. — Physical constants of allyl and crotonyl isothiocyanate 



1 U. S. P. IX (1916). 



2 Sjollema (1901). 



3 Stein (1907)- 



