528 PALMM 



is a natural constituent 



d 



coraes near to tlio trigonelline of foenugreek. (Pharm. Joarn., 



Feb. 23, 1889.) 



Description — The betel- nut has the shape of a very 

 short, rounded cone, scarcely an inch in height ; it is depressed 

 at the centre of the base. The testa, which seems to be par- 

 tially adherent to the endocarp, is obscurely defined, and 



inseparable from the nucleus. Its surface is marked with a 

 network of veins, running chiefly from the hilum ; these veins 



extend into the white albumen, s^ivinor the seed a strong resem- 



blance to a nutmeg. The small conical embryo is situated at 

 the base. The ripe nut is feebly astringent. Caustic lye turns 

 the brown portion red. 



Chemical composition. — The nut contains about 15 per cent. 

 of tannin substance, and 14 per cent, of fat, colouring matter, 

 &c. {PharmacograpJiia,) In the preparation of the bases 

 Ilerr Jahns adopted two methods, which gave equally good 

 results. According to one, the powdered seeds were exhausted 

 three times with cold water, to which strong sulphuric acid had 

 been added in the proportion of two grams to each kilogram of 

 the seeds ; the pressed and filtered extracts were evaporated to 

 about the weight of the raw material used, and after cooling and 

 again filtering precipitated with potassium-bismuth iodide and 

 sulphuric acid. An excess of the precipitant had to be avoided, 

 since it exercises a solvent action on the separated double salt. 

 The red crystalline precipitate was after some days filtered out, 

 washed and decomposed by boiKng with barium carbonate and 

 water ; the alkaloids went completely into solution, whilst 

 bismuth oxyiodide, colouring matter, &c., remained undis- 



solved. 



alkaloid 



. treated with sufficient caustic baryta, and 

 shaken repeatedly with ether, which removed a base that has 



account of its oil-like character 



been 



The residual liquid, which, beside alkaloidal hydriodides, con- 



riiim 



and 



with 



