XI, A, 2 Brill: Salycilic Acid Reaction of Beans 87 



Table V. — Results of tests on beans and several cereals — Continued. 



Origin and name. 



Description. 



Ferric chloride test. 



Jorissen'B 

 reaction. 



American hearts — Cont. 



6. Cracked peas . 

 6. Kidney beans. 



7. Mexican red beans . 



Traces 



Positive (about 0. 025 



to 0.05 per cent). 

 Negative 



Breakfast foods. 



1. Grape nuts 



2. Quaker white oats 



3. Quaker corn meal 



4. Graham flour 



6. Quaker wheat, puffed .. 



6. Shredded wheat biscuit. 



7. Toasted corn flakes 



8. Pop com : 



Coffee substitutes. 

 1. Lab. No. 120375 



Strongly positive 



Negative 



do 



-do. 

 -do. 

 .do. 

 .do. 

 .do. 



2. Lab. No. 120384. 

 8. Lab. No. 120388. 

 4. Lab. No. 120373. 



6. Lab. No. 120381. 

 6. Lab. No. 120378 . 



Roasted coffee 

 bean. 



..-.do 



-...do 



-.-.do 



and Boy 



Strongly positive . 



do.. 



Negative 



Strongly positive . 



-do. 

 -do. 



do .... 



Negative . 



Flour. 



1. Lab. No. 120176 .„ . 



2. Lab. No. 120691 — . 



3. Lab. No. 120187-1 .. 



4. Lab. No. 120187-11 . 



-do. 

 -do . 

 -do. 

 -do. 



Tigui-tigui extract. 

 1. Bureau of Science -. 



2. Manuel Zamora 



3. Botica de Santa Cruz. 



Dilute alcoholic extract of 

 rice polishings. 



do 



do 



Cacao. 



Fermented 



Unfermented- 



Slightest . 



Negative . 

 Slightest . 



Negative . 

 do .... 



Negative. 

 Do. 



Do. 



Do. 

 Do. 

 Do. 

 Do. 

 Do. 

 Do. 

 Do. 

 Do. 



Strongly posi- 

 tive. 

 Do. 

 Negative. 

 Strongly posi- 

 tive. 

 Do. 

 Negative. 



Do. 

 Do. 

 Do. 

 Do. 



Do. 



Do. 

 Do. 



Do. 

 Do. 



Numbers 6 and 7 of the Japanese beans were cooked and then 

 tested for salicylic acid with the same result as with the un- 

 cooked beans. Numbers 1, 2, 3, and 4 of the Japanese beans 

 were ground, suspended in water, and allowed to stand for 

 forty-eight hours until fermentation had actively begun and con- 

 tinued for some time. The same result was obtained as with 

 the fresh beans — ^the amount of the reacting substance was not 

 increased. Fermentation itself did not cause the formation of 

 any of the reacting compound. 



