26 



the results, the percentage yields being calculated from the grams of amyl alcohol per 

 100,000 of 100-proof alcohol, as determined by each method. 



Comparison of the Allen- Marquardt meihodand the proposed modification for the determina- 

 tion of fusel oil, using varying amounts of amyl alcohol. 



AMYL ALCOHOL (PARTS PER IOQ.,000) 



ZOO ISO JOC 



\ 



a Excluded from average. 



Some of the results obtained at laboratories which had not had experience in operat- 

 ing the method varied markedly from the other figures and are omitted from the aver- 

 age. The averaged results on the various amounts by both methods are plotted, using 

 as the abscissa of the curves the amount of amyl alcohol used in grams per 100,000 of 



proof spirit and as ordi- 

 nates the average percentage 

 yield. 



This curve (fig. 2) shows 

 that the new modification 

 gives uniformly higher re- 

 sults, indicating a regular 

 loss in the old method. This 

 loss is undoubtedly largely 

 due, as is shown by the ex- 

 periments, to the failure to 

 drive over all of the volatile 

 acids in the distilling method 

 unless a much larger amount 

 of water is distilled than that 

 prescribed in the present pro- 

 visional method. A very 

 much higher yield of acids 



IETHOD 



FIG. 2. Graphic of collaborators' results on amyl alcohol by the 

 Allen-Marquardt method and the proposed modification. 



is obtained by carrying the distillation much further, as is pointed out in the sup- 

 plementary paper submitted on this subject (p. 206) . There is also shown a uniformly 

 increasing loss by both methods as the per cents of amyl alcohol increase. This is 

 doubtless due to the method of extraction, as a 100 per cent yield can be obtained in 

 the oxidation part of the method, as was demonstrated in the experimental work on the 

 'termination of the factor 0.001773 (see p. 2 10) . From these results it is evident that a 

 higher yield is due to the more correct estimation of the higher alcohols present in the 



