124 Scientific Intelligence. 
thyl-morphin. When morphin is heated with chlorid of amyl, fusel 
oil and chlorid of morphin-ammonium are produced. Codein digested 
with iodid of ethyl yields a highly crystalline colorless substance which 
is the iodid of ethy|-codein-ammonium, and which has the formula C36 
lix, 
8. Preparation of Valerianic Acid from Fusel Oil.—-GriNEBERG 
recommends the following proportions as the most advantageous. 2 
lbs. of hot water poured upon the salt. A cooled mixture of 1 |b. of 
fusel oil and 4 Ibs. of sulphuric acid diluted with 2 lbs. of water is to 
allowed to flow very slowly and in a thin stream into the liquid in the 
retort, and the whole is then to be distilled. The distillation goes on 
quietly, and 9 ounces of stn valerianic acid are obtained. —Jonrnal 
ur 
9. Constitution of Butte ter.—He1ntz has communicated an elaborate 
paper on the constitution of — the results of which are as follows: 
( garic acid — by Bromeis from butter is a mix- 
we of stearic and pa set 
2.) The fixed fluid aa which is meres among the products of 
the saponification of butter consists chiefly of common oleic acid, and 
not as Bromeis believed, of a different acid. ithe is no butter-oleic 
acid. Butter therefore contains common olein. 
mong the products of the a of butter there is 
found a fatty acid, the hydrate of which contains more than 38 equiva- 
lents of carbon to 4 equivalents of sen So This acid, butic acid, has 
very probably the formula Cao Hao Oa. It is with great difficulty sol- 
uble in cold ene and corresponds to a fat contained in butter which 
— be called but 
4.) Stearic sak is also contained among the products of the sapon- 
ification of butter — not in predominating quantity. Butter there- 
fore contains stea 
he ipa proportion of the solid fatty acids in butter consists 
of palmitic acid. ‘The largest proportion of the solid fats consists 
therefore of palmitin. 
(6.) Cocinic acid cannot be detected in butter. 
(7.) The portion of the solid fatty acids most soluble in aleohol con- 
sists of myristic acid. ‘The presence of myristin in butter is therefore 
to be inferred. 
deintz points out the remarkable fact that in ali the acids contained 
in butter, the number of equivalents of carbon and of hydrogen is di- 
ible by 4 like those of the other acids in spermaceti: he proposes to 
resume the subject, operating upon 10 lbs. of spermacet —Pogg. Ann., 
137. 
Cc, 
eet 
