SPIKENARD AND VALERIAN. 281 



and fat, 1-09 ; valerianic acid, 0-91 : mucilage, 4-50 ; pectin, 1-35. 

 There are also distinct quantities of a glacoside separated in a 

 crystalline condition, on pouring a concentrated alcoholic extract 

 of the drucr into acidulated water, and amtatinc^ the clear filtrate 

 with ether. The commercial European valerian yielded similar 

 crystals under the same conditions, although in less quantity. By 

 distilling some of the coarsely powdered Mexican root with water, 

 confirmation was obtained of the large proportion of volatile oil 

 it contained, 3*33 per cent, being the minimum proportion present, 

 apart from that contained in the oleo-resin. 



Crude oil of Valeriana officinalis is pale yellow or greenish ; 

 sp. gr. 0-90 to 0-93. It begins to boil at 200^ C, gradually rising 

 to 400^ C. The crude oil was found by Pierlot* to consist of 

 Valereiu C. H^., Valerol Cg H^qO, about 18 per cent, of a 

 stereoptene identical w^ith Dryobanalops camphor C\j,Hj^qO, 7 per 

 cent, of resin, and 5 per cent, of fi-ee A'alerianic acid. 



On submitting the crude oil to fractional distillation, a yellowish 

 oil passes over between 120^' and 200° C, containing nearly all the 

 valerianic acid and valerene (an isomer of Borncenc) ; afterwards 

 there passes over the valerol, or oxygenated constituent. The 

 action of the air converts valerol into valerianic acid (a reaction 

 instantly produced by potassium hydrate): therefore, in eliminating 

 the valerol by distillation, the operation should be conducted in a 

 current of dry carbonic acid. 



Valerianic acid, H C^ H,, 0^, is a limpid, oily, colourless 

 fluid, smelling strongly of valerian root ; it has an acid taste and 

 reaction, and leaves a sensation of sweetness and a white spot on 

 the tongue : it is inflammable, boils at l~b^ C, is freely soluble in 

 alcohol and ether, is soluble in 30 parts of water, and forms salts 

 (valerianates) most of which have a sweetish taste, are soluble and 

 uncrystallisable ; sp. gr. 0-937 ; placed in contact with water, it 

 absorbs a portion of it, and is converted into a terhydrated acid, 

 with increase of sp. gr., and reduction of the boiling point. 



Valerianic acid is related to amyl alcohol in the same manner as 

 acetic acid is to ethyl alcohol. It is found in Angelica root : the 

 root of Athamanta orcoselimtm : the fruit and bark of the Guelder- 

 rose {Viburnum ojyuhis) ; the bark of the Elder tree; and in many 



* Ann. Chin.. Phys. [3], Ivi., p. 291. 



