388 
in much the same manner as the anilines or 
naphthylamines. 
This paper describes only certain of the azo 
dyes obtained from these new quinazoline bases, 
together with a few other related dyestuffs. The 
dyes described are (4) those obtained by diazo- 
tizing aminoquinazolines, with the amino group 
either on the benzene or on the miazine portion of 
the nucleus, and coupling with various well-known 
couplers; and (B) those obtained by using these 
new bases themselves as couplers for the ordinary 
diazo salts. 
Monazo and polyazo dyestuffs can thus be pro- 
duced in infinite variety. Those obtained from 
acylamino acylanthranils may be de-acylated and 
the liberated amino group again diazotized and 
coupled. 
These new dyes include direct dyestuffs for 
cotton, as well as for wool and silk. Many are 
fast to light, acid or alkali, washing and milling, 
bleaching, ete.; they penetrate the fiber well and 
give level dyeings. 
Wm. McPHERSON and CEcIL BoorD: The Prepara- 
tion of Orthoquinones with Complex Side Chains 
and Their Reactions with Hydrazines. 
KE. K. MARSHALL, JR., H. C. ROBERTSON, JR., and 
Miss J. PEACHY HARRISON: On the Mechanism 
of the Reactions of Ethylates with Alkyl Halides. 
N. E. Loomis, C. N. Myres and 8. F. AcrREE: The 
Use of the Hydrogen Electrode in 
Chemistry. 
RaupH H. McKEeE: The Preparation of Sulfonic 
Acids. 
The process of sulfonating aromatic hydrocar- 
bons can be greatly facilitated by the use of vigor- 
ous stirring, e. g., eymene with slightly more than 
its own volume of sulfuric acid (sp. g. 1.42) gave 
at room temperature in twenty minutes complete 
sulfonation, where by the use of infusorial earth 
it requires several days, or shaken by hand on the 
water bath with much excess of acid it requires 
a number of hours. The stirrer used rotated 900 
times a minute. 
Paraffin hydrocarbons, the portion boiling about 
200° from ordinary kerosene, stirred with ordinary 
sulfuric acid at room temperature was partially 
attacked to give a disulfonie acid. With the 
fuming acid the hydrocarbon was all attacked with 
formation of a mixture of sulfonic acids and 
oxidation products. Strong nitric acid by similar 
treatment also attacks the paraffin hydrocarbons 
at ordinary temperature, but the products formed 
have not as yet been analyzed. 
Organic 
SCIENCE 
[N.S. Vou. XXXV. No. 897 
The distinction between the hydrocarbons of the 
benzene and methane series toward sulfuric and 
nitric acids shows evidence of being due in large 
part to the less solubility of the paraffin hydro- 
carbons in acids rather than to an essentially dif- 
ferent chemical character, 7. e., the difference is 
in part one of physical properties (solubility) 
rather than one of chemical properties. 
I. K. PHELPS: The Preparation of Cyanacetic 
Acid in Quantity. 
BIOLOGICAL CHEMISTRY SECTION 
Carl L. Alsberg, chairman. 
I. K. Phelps, secretary. 
W. M. Cuark: Gases of Swiss Cheese. II. 
Since the gas formed in Emmental cheese is the 
immediate cause of the formation of the charac- 
teristic ‘‘eyes,’’ it was hoped that data concern- 
ing the gases produced would aid in diagnosing 
the bacteria which are thought to be responsible 
for the development of the eyes. 
For this purpose apparatus was devised for col- 
lecting the gases found in the ‘‘eyes’’ and in 
“¢pin holes’’ and the body of the cheese. It was 
found that the gas of normal eyes consists largely 
of CO, and nitrogen. Hydrogen is sometimes 
present in very small percentages. The abnormal 
production of gas which takes place frequently 
the first day was found to be accompanied with 
large percentages of hydrogen. 
The gas produced by normally developing cheese 
during the period of its maximum eye-formation 
was found to be chiefly CO.. 
The absorption of oxygen was studied as well as 
the permeability of cheese to different gases. 
In the light of all the facts thus gained a dis- 
cussion is made of the interchange of gases and 
of the relation of these to theories concerning the 
formation of the eyes. 
L. W. Fetzer: The Cholesterol Content of Milk 
under Normal and Pathological Conditions. 
From this work it can be noted that a decrease 
in the cholesterol content of milk takes place under 
pathological conditions, and where a decrease in 
cholesterol content was noted there was a corre- 
sponding decrease in the fat content. If, however, 
the cholesterol content was compared with the milk 
fat on the basis of 100 parts of ether extract, then 
the cholesterol seemed to be increased. 
J. P. ATKINSON: Quantitative Results of Certain 
Poisonous Metals and Alkaloids after Digestion 
of their Enveloping Tissue in Artificial Gastric 
Juice. 
