304 SUBSTANCES FOUND TO POSSESS 



tartaric acid, we may expect to find not only this, 

 but also amylo-bartrate of potash and of lime, 

 Cio Jin + C 8 H 4 0, K O or Ca 0. 



Balard* has taught us that hydrated oxide of amyl 

 must appear in many wines. He obtained it from the 

 residue of wine mixed with cenanthic ether after 

 distilling brandy. He also first drew attention to 

 the compound of oxide of amyl with tartaric acid. 



Amylo-malic acid, described by Breunlin, is like 

 amylo-tartaric acid fixed, and may therefore appear 

 in wines containing these acids. 



Acetate of amyl, C 4 H 3 O 3 + C 10 H 11 0. A liquid 

 having the same odour as acetic ether. 



I may pass over almost in silence butyric acid, 

 caproic, caprylic and capric, pelargonic and propionic 

 oxide of amyl, since to a very great extent they agree 

 with compounds of these acids with oxide of ethyl. 

 We have already mentioned the tartaric acid com- 

 pound, which is a syrup-like liquid, haviDg a bitter 

 taste, and acid reaction. 



Hydrated oxide of propyl. Chancel has discovered 

 in the fusel oil of wine a propyl alcohol, the compo- 

 sition of which is C 6 H? O, HO. More than half 

 of the eighteen litres of fusel oil which were expended 

 on this experiment were hydrated oxide of amyl ; in 

 the other half Chancel discovered aldehyde, hydrated 

 oxide of butyl, and propy line, which make up the most 

 volatile portions of the first destillate. 



* An. de Ch. et de Phys. Serie 3, torn. xii. p. 294. 



