XI, A, 2 



Brill: Salicylic Acid Reaction of Beans 



85 



reaction. Millon's reagent reacted, giving a faint pink with 

 a solution of 0.002 gram of salicylic acid in 100 cubic centimeters 

 of water. I found it somewhat less sensitive than either the 

 ferric chloride solution or the Jorissen reagent; consequently 

 only the last two were used in the following tests. 



Various methods of treatment were used in the preparation 

 of the extract from the bean samples. The method described 

 below gave the most satisfactory results: Fifty grams of the 

 ground bean sample were allowed to stand for twenty-four 

 hours, covered with 70 per cent alcohol. The use of 70 per 

 cent alcohol prevented the extraction of large quantities of the 

 fat. Extraction in a soxhlet with strong alcohol was tried, but 

 it was found difficult to free the resulting extract from the 

 fat, and the fat always interfered with the sensitiveness of 

 the tests. They were then filtered with suction, the alcohol 

 was carefully evaporated from the filtrate on the steam bath, the 

 residue made slightly acid with dilute sulphuric acid and ex- 

 tracted with ether, the ether evaporated, and this residue dis- 

 solved in very dilute alcohol, made acid, and then tested with 

 the testing reagents. The solution to be tested did not give a 

 decidedly positive reaction except when acidified. Brand points 

 out this difference in the properties of maltol and salicylic acid. 

 This difference would serve as a means of differentiation, but 

 is liable to error in the hands of a careless manipulator, since, 

 if any of the acidified liquor is included in the ether extract, 

 the conditions are present for a positive test for salicylic with 

 ferric chloride solution. 



Fifty grams of the ground beans which had given a positive 

 test with iron chloride were suspended in water which was 

 acidified with phosphoric acid and were then subjected to steam 

 distillation.^* The fractions passing over gave a positive test 

 with iron chloride, but a negative test with Jorissen's reaction. 

 Tests on several cereals and cereal products are included in 

 Table V. 



Table V.- 



-Results of tests on 



beans and several cereals.' 



Origin and name. 



Description. 



Ferric chloride test. 



Jorissen's 

 reaction. 



Philippine beans. 

 1. Similar to Mexican 



Brown beans 





Negative. 

 Do. 

 Do. 







3. Similar to navy 



White beans 



do — 



*■ Most of these examinations were made by F. W. Hauch, chemist. Bureau of Science. 



"Sherman, Joum. Ind. Eng. Chem. (1910), 2, 24. 



