222 



alkalies, but becomes decomposed on boiling. Forms salts with 

 bases; those of the alkalies are colourless, crystallisable, become 

 slowly coloured at the air; those of the other bases are obtained 

 in amorphous flocks by precipitation. 



Valereii=:BoRNEEN. 



Valerianic or Valeric Acia=:Cio H9 O3 + HO + 2 Ag. In 



the root and herb of Valeriana officinalis, in the root of Archange- 

 lica officinalis, Peucedanum Oreoselinum, and of other Umbelliferse, 

 in the flowei's of Anthemis iiobilis and other Compositaj, in various 

 parts of Sambucus nigra and allied species, and probably widely 

 distributed besides. To obtain it, distil the respective vegetable 

 substances with water, saturate the distillate with carbonate of 

 soda, evaporate to dryness, distil the salt with sulphuric acid and 

 a little water, when a concentrated aqueous solution is obtained, 

 on the surface of which most of the acid floats as an oil. This oil 

 is the tri-hydrate; by distilling it by itself a milky fluid passes 

 over, followed by a clear liquid, which is the mono-hydi'ate. The 

 latter is a colourless, thin, oily liquid, smells peculiarly and moi"e 

 disagi"eeably than valerian, and at the same time like putrid cheese, 

 has a burning, acid, afterwards aromatic, sweet, and apple-like 

 taste; is of 0.935 density; boils at 132°; dissolves in 30 parts 

 water, mixes with alcohol and ether in every proportion. The 

 Valerates smell like the free acid, after putrid cheese, those of the 

 alkalies and alkaline earths are fatty to the touch, dissolve readily 

 in water, and have a sweet taste; those of the other bases are 

 partly readily, partly slowly, and partly not soluble. The Vale- 

 rate of lead is readily soluble. 



As regards the quantitative estimation of Valerianic Acid, the 

 latter, after being separated from the respective vegetable sub- 

 stance by distillation, ought to be in such a state of concentration 

 as ])artly to float on the aqiieous liquid. Now, add slowly and 

 gradually cold water, until the oily liquid has disappeared, and 

 ascertain the weight of the whole. One hundred parts of this 

 cold, concentrated, aqueous solution of Valerianic Acid contain, 

 •or are equal to, 2.941 parts anhydrous acid. 



ValeriaiitaiHiic Acirts=Ci4 Hg Os and C12 Hs O9. In the 



root of Valeriana officinalis. Draw out with absolute alcohol, 

 preci2)itate the tincture with an alcoholic solution of acetate of 

 lead ; Alter and })recipitate again with ammonia. The first deposit 

 ■contains an acidzzCu Ho Og, which does not ]>roduce a green 

 colouration with chloride of iron. The other deposit contains 

 a tannic acid — Ci-2 Hg O 9 , which turns iron combinations green. 



Vanillin = Vanillic Acid. 



Vanillic Acid = C34 H.22 02o- In the fruit of Vanilla aromatica. 

 Forms the crystals, which effloresce on the fruit by keeping. To 



