67 



It will he noted that the results obtained by Mr. Ash with each solvent and with 

 each t \ pe of wine are entirely consistent, and the results obtained by weighing and 

 by titrating the residue agree closely with each other. For instance, by means of 

 .-ail). .11 tetrachlorid approximately 50 per cent of the salicylic acid present is extracted 

 fnuii dry, red, and white wines. The same reagent, however, extracted slightly 

 more than ;<> }>er cent of the salicylic acid present in the sherry, port, and angelica. 

 Toluene, mi the other hand, was found to extract about 70 per cent of the salicylic 

 arid pn-eiit in dry, white, and red wine and about 80 per cent of that present in sherry, 

 p.it, and angelica. It would appear that this method might be used advantageously 

 at lea.-t f..r a preliminary determination of the amount of salicylic acid present. 



The method was further examined by the referee and by P. B. Dunbar with a 

 view to determining the reason for the varying results obtained with the different 

 type- of wine and s> modifying the method that uniform results with all substances 

 mi'-rht he obtained. This investigation was confined entirely to carbon tetrachlorid 

 berau.-e of the iiniiintlammability of that substance. Known amounts of salicylic 

 arid were dissolved in dilute alcohol, varying in concentration from 5 to 50 per cent 

 1 >ne hundred rubir centimeters of these dilute solutions of alcohol, 

 rnntainini: 1 m; of salirylir acid i>er cubic centimeter, were shaken in a separatory 

 funnel with 50 cc of carbon tetrachlorid and the amount of salicylic acid determined 

 in L'"> cc "i the >ol \ein. The figure so obtained was multiplied by two for the purpose 

 nl determining the j>en ent.i-e \ the salicylic acid extracted in the total amount 

 of solvent em|>lo\ed. The following results were obtained: 



It will he nuted that the percentage of 8alicylic acid recovered under these condi- 

 tion- increases with the alcoholic content of the solution up to 25 per cent and then 

 MNB, ihe maximum re.-ult.- bring obtained with from 25 to 30 per cent of alcohol. 

 California wd \\ine-. dry and sweet, were then treated in the same manner. Their 

 alcoholic content wa.- increased to 25 per cent and salicylic acid was dissolved in 

 them to ii i 1 in- per cubic centimeter. Several determinations of salicylic 



acid \\ejv then made by the method described and in each instance 61.2 per cent 

 of the amount of salicylic arid added was recovered. The method was also applied 

 to 100 cc of a solution containing 10 grams of sugar and 25 per cent of alcohol by vol- 

 ume. The amount of >alicylic acid recovered from this solution was practically 

 identical with that reco\,. r ed from a 25 per cent solution of alcohol. Blanks were 

 al-o run l.\ . xtninini; with carbon tetrachlorid 20, 30, 40, and 50 per cent alcohol 

 acidiiied \\ith 5 cc i -ulphuric acid (1 to 3). It was found that no sulphuric acid 

 led and it iru therefore unnecessary to wash the carbon tetrachlorid solu- 

 tion with water after extraction. 



N OF SALICYLIC ACID IX DARK BEER AND OTHER CARAMELIZED 

 SUBSTANCES. 



Attention has frequently been called to the possibility of error in the determina- 

 tion of -alicylic acid in malt extract and beer prepared from highly colored malt and 

 in highly < -arameli/.ed substances, such as certain varieties of breakfast food.a This 



a J. Brand. V.\<. u'csam. Brauw., 1893, 16: 303; H. Kiliani and M. Bazlen, Berichte, 

 1894, >7 (3 '. Amer. Brewer's Rev., 1907, 21 (5): 222; Western Brewer 1907, 



