52 



sweetish bitter taste (Ecgonin). Forms with acids crystallisable 

 salts; liquor of ammonia, carbonate of ammonia, and caustia 

 potash produce in the chloride of C. solution white precipitates,, 

 soluble in excess of the reagent ; carbonate of soda gives a per- 

 manent precipitate which becomes crystalline on keeping ; the 

 bicarbonates of alkalies and phosphate of soda do not atfect the 

 solution; bi-iodiole of potassium causes a kermes-brown, picric 

 acid a yellow precipitate, tannic acid (only when mixed with some 

 hydrochloric acid) white flocks ; Coca-tannic acid precipitates' 

 nothing. 



CoCll-Tailllic Acid. In the leaves of Erythroxylon Coca. It is 

 obtained besides cocain, when the leaves are exhausted witL 

 alcohol acidulated with sulphuric acid; the tincture digested with 

 hydrate of lime, filtered, neutralised with sulphuric acid and freed 

 from the alcohol by distillation ; in the remaining liquid the cocain 

 is precipitated by carbonate of soda, and can be removed by 

 shaking with ether, while the Coca Tannic acid, remains dis- 

 solved in the aqiteous solution. Evaporate from the latter any 

 traces of ether; neutralise with nitric acid, remove the sulphuric 

 acid by means of nitrate of baryta, the excess of the latter with 

 carbonate of ammonia, neutralise and precipitate with acetate of 

 lead; the washed deposit has to be decomposed under water by 

 sulphuret of hydrogen, and the liquid is then evaporated. — Brown- 

 red, amorphous, hygroscopic substance of slightly acerb taste,, 

 fusible by heat, colours* chloiide of iron brown-green, pi'ecipitates 

 tartarated antimony, but not glue. 



CocCOg'Uic Acid. In the seeds of Daphne Gnidium. Digest 

 with alcohol, treat the alcoholic extract with water, and evapoi'ate 

 the aqueous solution. — Colourless, quadrangular prisms of a pecu- 

 liar acidulous taste, the solution of which is not turbidified by 

 lime-water, chloride of baryum, acetate of lead or subsulphate of 

 iron. 



Cocoa Oil, obtained from the fruit-seeds of Cocos nucifera by 

 boiling with water and skimming; is white, of butter-consistence, 

 of a rather disagreeable, somewhat cheese-like odour and mild 

 taste, fuses at 20° to 22°, turns easily rancid, dissolves readily in 

 alcohol, and contains, combined with glyceryl, much laurostearic, 

 also oleic, a little palmitic, myristic, caproic, caprylic and caprie 

 acids. 



[CoCCOgllill. Indifferent substance, discovered by A. Cassel- 

 mann in the fruits of Daphne Mezei-eum. The fruits are 

 pulverised and freed from oil by pressing and treating with 

 sulphide of carbon. The residue is then extracted three times 

 with alcohol of 95% and the solvent distilled off". The extract is 

 freed from resin by alcohol of 70% and the residue dissolved in 



