A YINOUS SMELL. 323 



2 equiv. sugar .... V* H^ O^ 



Alcohol 0* H6 O 2 



2 equiv. hydrated oxide of propylene C 12 H 16 O 4 



Carbonic acid C8 O 16 



Water H 2 O 2 



2 equiv. sugar .... C 24 H 24 O 2 * 



2 hydrated oxide of butyl . C 16 H 20 0* 



Carbonic acid C 8 O 16 



Water H* O* 



Lastly, I must draw attention to an observation 

 made by Eichhorn,* who analysed the fat of potatoes. 

 His opinion, which deserves consideration, is that 

 oxide of amyl occasionally gives rise to the fatty 

 acids in fusel oils, and therefore in wine. Thus, for 

 example, oxide of amyl is C 10 H 11 O, anhydrous acetic 

 acid C 4 H 3 O 3 . Together they are C 14 H 14 O 4 , that is, 

 cenanthylic acid = C* 4 H 13 3 + HO. 



If this cenanthylic acid combines with oxide of 

 amyl, C 10 H n O, laurostearic acid is formed, C 24 H 24 O 4 

 = 0,34 [24 O 3 + HO. If this last acid combines with 

 oxide of amyl, margaric acid, C 34 H 34 O 4 , is again pro- 

 duced. 



According to Eichhorn the fatty acid compounds of 

 oxide of amyl, pass in course of time into a new 

 fatty acid, and usually in the following manner: 



1 equiv. acet. oxide of amyl C 14 H 14 O 4 = 1 equiv. oenanthylic acid. 

 1 butyr. C 18 H 18 O 4 = 1 pelargonic acid. 



1 omanth. C 24 H 24 O 4 = 1 laurinic acid. 



1 caprinic C 30 Ipo Q 4 = 1 solanostearic acid. 



I laurinic C 34 H 34 O 4 = 1 margaric acid. 



* Pogg, Ann. Bd. 87, s. 227. 



