“SOLANACGEA | 565 
 dissolves.abundantly on addition of fatty oil, ‘The latter being 
present in the pericarp is the cause why capsaicin can m 
_ extracted by the above process. 
Capsaicin forms colourless prismatic crystals ‘cmclable in 
water; it begins to volatilise at. 100° C. and is powerfully irris 
tant. The pungent taste is removed by heating with potas- 
sium bichromate and dilute sulphuric acid. Ba Cl’ and CaCl’ 
4 in alcoholic solution give a precipitate soluble in ether; 
_ AgNO® gives a precipitate soluble in ammonia, and Fe*Cl 
a a red precipitate when warmed. 
 Capsicine, an alkaloid, has also been extracted by katie 
from the fruit of C. minimum. The benzene is evaporated and 
the residue dissolved in ether, from which the alkaloid is 
: obtained by shaking with dilute H*SO* (Thresh, Pharm. Jowrn, 
| vi. 941). It forms ‘needles insoluble in water and very .so- 
ble in alcohol’and ether, which may be sublimed or volatilized 
_ with steam, and are free from pungency. The hydrochloride 
_erystallises in cubes and tetrahedra, the sulphate in prisms. 
Tatt’s Dict. Cham., 2nd Ed. i., 678.) A. Meyer has discovered 
at capsaicin is not, as has been generally assumed, distri- 
uted throughout the entire fruit, but only occurs in the light 
llowish-red placentze and their attachments. These parts 
ld 0-9 per cent. of capsaicin. According to G. Laube and H, 
3 a a i ag 
foe io Nahe es aa 
eee ee 
ances 4:31, Volatile oil 3°05, Fat 8°17, Sugar 2°54, Nitrogen- 
ee extractive 43°88, Cellulose 22°50, Ash 2°87 per cent., and 
hen dried yield 0°79 nitrogen and 12°85 per cent. of volatile 
and fat. According to Warnecke, the ash of capsicums 
mounts to 4°66 per cent. : 
: The colouring matter of capsicum fruits is sparingly soluble 
tensely red soft mass is obtained, which is not much altered: 
7 po otash, it turns first pee then black with concentrated ee 
Pores Le 1 1877, 
