(ENANTHYLIC ACID, ETC. 99 



Of most of them but one modification is as yet known ; 

 but whether the acids of the same composition of dif- 

 ferent origins are really identical or not, is a question 

 still to be answered, as the researches on the subject 

 have not the necessary exactness. 



7. (Enanthylic acid, C 7 H 14 2 . Is produced by the ox- 

 idation of a number of fats, especially castor oil, and 

 by oxidation of the mixture of alcohols prepared from 

 the heptyl hydrides of petroleum. It is obtained most 

 conveniently by the oxidation of its aldehyde (p. 108). 

 Liquid, of an agreeable, aromatic odor, but slightly 

 soluble in water, boiling at 219-222. 



8. Caprylic acid, C 8 H 16 2 . In the fusel-oil of wine. 

 As the glycerin ether in butter and other fats. Is 

 produced by the oxidation of primary octyl alcohol. 

 Crystallizes in fine needles or laminee ; fuses at 16-17; 

 boils at 232-234. 



9. Pelargonic acid, OTBTO 2 . In the volatile oil of 

 Pelargonium roseum. Results from the oxidation of 

 oleic acid and oil of rue. Crystalline mass ; fusing at 

 7; boiling at 248-250. 



An acid called nonylic acid, probably identical with 

 the preceding compound, is obtained from the cyanide 

 of the alcohol derived from the volatile oil of Heradeum 

 spondylium and other species of Heradeum. Fusing 

 point, 253-254 ; specific gravity, 0.9065 at 17. 



10. Capric acid, C 10 H 20 2 . In the fusel-oil of wine. 

 As the glycerin ether in a number of fats (butter, 

 cocoa-nut oil). Crystalline mass, of a sudorific odor ; 

 fusing at 30 ; boiling at 268-270. 



11. Laurie acid, C 12 H 24 2 . In the form of the gly- 

 cerin ether in the fruit of Lauris nobilis, in pichurim 

 beans, in cocoa-nut oil. Needles of a silky lustre; 

 fusing point, 43.6. 



12. Myristic acid, C 14 H 28 2 . In nutmeg-butter and in 

 spermaceti. Crystalline scales ; fusing at 53.8. 



