OBSERVATIONS ON BENZOIN. 83 



together by a brown fubftance of the fame nature, and is dif- 

 tinguiflied by the name of benzoe amygdaloides. 



The other is a brown fubftance, fomewhat refembling com- common ben- 

 mon refin, but pofteffmg in other refpetts, the fame qualities as 

 the former; it is called common benzoin. 



The difference between thefe two fpecies is faid toarife from Caufe of this 

 the latter having been expofed, for a length of time, to the ' e > rence • 

 fun, which converts the white benzoin into the brown. 



The benzoin of the (hops is ufually in very large brittle Benzoin of the 

 mafles, and fuch as is whiteft, and free from extraneous fub- ops * 

 fiances is the moft efteemed. It grows in Sumatra, and is 

 brought from the Eaft Indies only. 



When chewed, it impreffes a flight fweetnefs on the palate; Tafte. 

 it has however but little tafte. Its fmell is fragrant and very s'mell. 

 agreeable, becoming much more perceptible when gently 

 heated. 



When thrown on hot coals it firft fufes, then takes are, emit- Effe&s of heat 

 ting at the fame time a ftrong penetrating odour. Its fpecific| n benzoin * 

 gravity, according to Briffon, is ] .092. 



Gren enumerates it among the refins *, as do moft other 

 authors of his time ; it is however more properly denominated 

 a balfam, fince it is a combination of refin and benzoic acid. Compofed of 



We (hall firft examine the efFecls of different menftrua on refm audbenzoic 

 benzoin, and then proceed to its analyfis, together with the 

 methods of obtaining benzoic acid, 



§1. 

 Effecls of different Menftrua on Benzoin. 



1. Cold water has but very little effect on benzoin; boiling Effefts of water 

 water however extracts a part of its acid. on benzoin. 



2. Alcohol diffolves the whole of benzoin when digefted Of alcohol, 

 with it in a very gentle heat, the impurities remaining behind. 



The folution is of a deep yellow colour, when perfectly falu- 

 rated, inclining to reddith brown, and poffefling in fame degree 

 the fragrant fmell of the balfam, which may be obtained pure, 

 either by gentle evaporation of the folution or by the addition 

 of water, when a white powder precipitates, formerly known 

 by the name of magiftery of benzoin. 



The actions of the acids on the lolution of benzoin in alcohol, -Action of th« 

 are very deferving of attention. folution 



*Handbuch, § 1174. 2nd edition. 1734. 



G 2 A. Muriatic 



