BASES OF CHAPTER III BETAINES. 



Betaine (Acetobetaine). 



The isolation by Schulze's method is described along with that of 

 choline (p. 150) as is also Stanek's method of estimation (p. 151). 



For the estimation in crude sugar and in molasses Stanek [1904] 

 dissolves 2030 grm. of the former or 3-5 grm. of the latter in 50 c.c. 

 of i o per cent, sulphuric acid previously saturated with sodium chloride. 

 This yields in either case a 1-3 per cent, solution of betaine which is 

 completely precipitated by the potassium tri-iodide reagent (if the 

 precipitate is oily, it may be rendered filterable by adding finely 

 powdered iodine); the nitrogen is determined in the precipitate as 

 described in the section on choline (p. 151). 



For the estimation of betaine in plants Stanek and Domin [1910] 

 may also be consulted. 



In order to prepare betaine from molasses Stanek [1901-2] utilises 

 the great stability of the base by mixing the molasses with an equal 

 volume of concentrated sulphuric acid and heating for three hours to 

 130. After neutralisation with lime, evaporation to dryness and ex- 

 traction of the residue with alcohol, the alcoholic extract is treated 

 with charcoal, concentrated to a syrup and saturated with gaseous 

 hydrogen chloride, when betaine chloride crystallises out. 



A method of isolating betaine from the desaccharified strontium 

 liquors as the phosphate is given by Andrlik [1903-4] and as 

 the chloride by Stoltzenberg, German patent No. 243332 and [1912], 



The last-named method is similar to that given by Urban [1913], 

 but the best method of all is apparently that due to Ehrlich [1912 and 

 D.R.P. 157173 of 1904]. From the desaccharified residue (" Melasse 

 Schlempe ") the betaine is extracted as base by means of 96 per cent, 

 alcohol, and after evaporation of the alcohol, the free base is converted 

 into the chloride which is crystallised. The commercial product acidol 

 is prepared according to this method. 



Chemical Properties and Derivates of Betaine. 



Betaine crystallises from alcohol in deliquescent crystals containing 

 one molecule of water which is lost at 100. The hydrated substance 



