XI. A, 2 Brill: Salicylic Acid Reaction of Beans 89 



the color compound found by Sherman to exist in baked farina- 

 ceous foods. By reason of the presence of a compound with 

 the above enumerated properties, we believe Jorissen's reagent 

 should be used in the test for the presence of salicylic acid in 

 beans. 



SUMMARY 



The importance of the soy bean as an article of diet for the 

 Philippine Islands has been shown. 



These beans have been found to give the ferric chloride color 

 test for salicylic acid and a negative test for salicylic acid with 

 the Jorissen reagent and with the Millon reagent in the cases 

 tried. 



This compound is undoubtedly similar to the maltol of Brand, 

 and I believe that it is formed by enzymic action in the beans. 



