28. A possible Chemical Method of distinguishing be- 
tween Seasoned and Unseasoned Teak-Woo 
By ANUKUL CHanprRa Sircar, M.A., F.C.8S., Premchand- 
Roychand Scholar. 
The proper seasoning of teak-wood is a matter of the 
utmost importance from a practical point of view, since articles 
made of teak-wood, not properly seasoned, are likely to change 
their shapes during the process of residual seasoning. But no 
scientific method is known by which seasoned teak-wood can, 
with certainty, be distinguished from unseasoned teak-wood. 
Method based on the difference in the percentage Soke aegy of 
resins obtained from seasoned and unseasoned teak-woods. 
Romanis (Jour. Chem. Soc., 1887, Trans., 868) has 
shown that alcohol extracts from teak-wood about 6% of a soft 
resinous substance, and that the extracts from freshly-cut teak 
(i.e. unseasoned teak) andfrom teak that has been long exposed 
to the air (i.e. seasoned teak-wood) are of a different nature 
—the former being entirely soluble in chloroform, whereas the 
latter is only partly so. He has further shown that the percen- 
tage am aie of the part of the resin which is soluble in 
chloroform is quite different from that of the part insoluble in 
chloroform, and also from that of the resin which has been long 
exposed to the air. His combustion figures are as follows :— 
I. The substance soluble in chloroform— 
C= 76°20% 
He FZ% 
O=15°55% 
II, The substance insoluble in chloroform— 
C= 60°20% 
H= 6°98% 
O= 32°82% 
III. The resin that has been long exposed to the air— 
C= 60°91% 
H= 631% 
O=32°284%, 
