THE PTOMAINES. 571 



of water seems to occur under the influence of many 

 putrefactive bacteria. It is possible that it occurs also 

 under many other circumstances, and especially as the 

 result of the action of chemical agents. 



8. A base similar to, and isomeric with, sethylen- 

 diamine, of the formula C 2 H 4 (NH 2 ) 2 . It has been 

 recently shown to be distinct from aethylendiamine ; 

 obtained in the putrefaction of fish. 



4. Muscarin, long known as the poison of the fungus 

 of flies (muscardine), an oxidation product of cholin ; 

 C 5 H 15 N0 3 ; was likewise found by Brieger in putre- 

 fying fish. 



5. In the putrefaction of human bodies Brieger 

 obtained, after seven days, the first traces of toxic bases, 

 and they were got more plentifully after two to three 

 weeks. Two ptomaines could be recognised, of which, 

 however, the quantities obtained did not suffice for more 

 accurate analysis. One of them set up marked diarrhoea 

 in rabbits ; the other, called mydalein, caused in the 

 first place dilatation of the pupils, injection of the 

 vessels of the ear, elevation of the temperature of the body, 

 marked flow of saliva and diarrhoea, and finally death, 

 with panting respiration and depression of temperature. 



From pure cultivations of specific pathogenic bacteria 2. Ptomaines 

 Brieger was able to isolate the following bases : cuiSrations 



The bacilli of typhoid fever, when grown in meat in- of pat 

 fusion, gave rise to no putrefaction, no development of From typhoid 

 sulphuretted hydrogen, indol, or phenol ; on repeated 

 occasions, however, a new ptomaine was obtained from 

 these cultivations, the gold salt of which was most 

 easily purified; but a more exact analysis of this sub- 

 stance has not yet been published. This ptomaine 

 caused, in guinea-pigs, flow of saliva, frequent respira- 

 tion, dilatation of the pupils, and diarrhoea. On post- 

 mortem examination the heart was found in a state of 

 systolic contraction. 



Cultivations of Staphylococcus aureus in meat in- From 

 fusion which was kept at a temperature of 30 to 50 C. sta P h y lo< 

 for about four weeks, gave a non-poisonous base which 

 did not enter into combination with chloride of gold, 



