8. On Isomeric Allyl Amines. 
By Prarutya CHanpra RAy and Rastk Lat Datta. 
(Preliminary Communication.) 
It is well known that when allyl mustard oil is hydrolysed 
by suitable agents it breaks up into allylamine and other pro- 
ducts, the latter varying slightly according to the nature of the 
Hofmann (Ber. 1867, 1, 182) used sulphuric acid for this 
purpose, and the hydrolysis is effected by that means almost 
the use of 20°/, hydrochloric acid as the hydrolytic agent ; but 
in this case to effect the hydrolyis, it is necessary to boil the 
firmed by Rinne (Annalen, 168, 262). Subsequently, with a 
view to improve the yield, we adopted the method of Gabriel 
and Eschenbach, viz., hydrolysis with 20% hydrochloric acid, 
and the resulting amine was found to boil for the most part 
at 53—54°, although the tail fraction which was only very 
small boiled at 57—58° and above 
it boiled between 55—58°. It seems that they neglected the 
greater portion of the amine which passes over at the constant 
B.p between 53—54°. 
Hitherto only two isomeric allylamines have been described, 
viz., n-allylamine and iso-allylamine, and chain isomerism indi- 
cates the possibility of a third amine and this gap in the series 
appears to be filled up by the allylamine described in this 
pa 
traced to the isomerism in the mustard-oil used, or to the effect 
of different hydrolytic agents, viz., sulphuric and hydrochloric 
acids. This point is still under investigation, and we hope to 
throw more light on this matter and to establish the identity 
of the two amines. 
