171 



readily in concentrated sulphuric acid and in concentrated potash- 

 ley, biit in both not unaltered. 



Pliaeoretiil. See Aporetin. 



Pliaseolill. Ingredient of French beans (seeds of Phaseolus- 

 vulgaris), which, like amygdalin of almonds, produces a volatile 

 oil by decomposition. The beans which have no smell in the 

 dry state, evolve, after being moistened with water, a disagreeable 

 peculiar odour, caused by the foi'mation of a volatile oil. By 

 extracting the pulverised beans with absolute alcohol, they lose, 

 like bitter almonds, the power of forming this oil with water. 

 The Ph. has as yet only been obtained in the amorphous state, 

 viz., by extracting with alcohol, treating the extract with ether 

 (to remove the sugar) and evaporating the ethereous solution. 



Plullyrill=C54 H34 O22 + 3 HO. Bitter glucosid of the 

 bark of Phillyrea angustifolia and P. latifolia. Boil the bark with 

 water, clarify the decoction with albumen, precipitate with milk 

 of lime, pi-ess the black-green precipitate (compound of lime with 

 an acid resin and Ph.) after keeping for a long period, ti"eat 

 repeatedly with alcohol, shake the tinctures with animal charcoal 

 and evaporate. — Forms silvery scales, inodorous, tasteless at first, 

 then bitter; loses the water over sulphuric acid, or at 50° to 

 60°; fuses at 160°, and is decomposed by moi'e heat; dissolves in 

 1300 parts cold, and copiously in boiling water, in 40 parts cold, 

 and more readily in boiling alcohol; not in ether, oils, in warm 

 acetic acid; is not altered by alkalies, separates, on boiling with 

 diluted acids, into sugar and another crystalline product (philly- 

 genin); dissolves in concentrated sulphuric acid with a violet-red 

 colour. 



PllOloblll)hen=C2o Hg Os- Red pigment of the bark of 

 many ti-ees (species of Betula, Pinus, Cinchona, Platanus, &c.), also 

 in the Polyporus annosus, and probably many of its congeners. 

 Exhaust with ether first, draw out with alcohol afterwards, evaj)o- 

 rate the alcoholic solution, boil with water and dry what has re- 

 mained undissolved. — Red powder, inodorous, not fusible, insoluble 

 in water and in diluted acids, readily soluble in alkalies with deep 

 brown-red colour, almost insoluble in alcohol when previously dried 

 at 100°. 



Plll01Tllizill=C42 H24 O20 + 4 HO. Bitter glucosid of the 

 bark of the root of fruit trees (apple, pear, cherry, plum tree), in 

 less quantity in the bark of the stem and of the branches, also in 

 the leaves of the ajople tree, and, to all appearance, in the bark of 

 the root of Ribes rubrum ; not in the bark of the aj:)ricot, peach, 

 almond, and walnut tree. Best adapted for its preparation is the 

 root-bark of the apple tree. Draw out with weak alcohol, distil 

 and re-crystallise what will have formed in the remaining liquid,^ 



