166 BACTERIAL POISONS. 



acid iipoa albuminous substances. As this point is of 

 vital importance to the investigator in this branch of 

 chemical science, we will give a brief abstract of the woric 

 of GuAEBSCHi and Mosso : 



One kilogramme of fresh meat was treated with dilute sul- 

 phuric acid (in the proportion recommended in the Dea- 

 GENDORFF method) and alcohol. The dark solution after 

 filtration was made alkaline with ammonium hydrate and 

 extracted with ether. The ethereal solution gave on evap- 

 oration an oily substance which had the odor of extracts 

 obtained from putrid fibrin. This substance, which was 

 obtained in considerable quantity, was soluble in water and 

 strongly alkaline in reaction. After neutralization with 

 hydrochloric acid, its aqueous solutions gave the following 

 alkaloidal tests : 



(1) With platinum chloride, a yellowish-red pi'ecipitate, 

 insoluble in water, alcohol, and ether, and apparently iden- 

 tical M'ith the compound obtained from putrid fibrin with 

 the same reagent. 



(2) With gold chloride, yellow precipitate, then reduc- 

 tion to metallic gold. 



(3) With phosphomolybdic acid, a heavy, yellow precipi- 

 tate, forming a blue solution on the addition of ammonium 

 hydrate. 



(4) With phosphotungstic acid, a white precipitate. 



(5) With Mayee's reagent, a heavy, whitish precipitate. 



(6) With picric acid, white precipitate, instantly. 



(7) With iodine in potassium iodide solution, a heavy 

 kermes-red precipitate. 



(8) With tannic acid, white precipitate. 



(9) With mercuric chloride, white, amorphous precipi- 

 tate. 



(10) With Maemis's reagent, heavy precipitate. 



(11) With potassium ferricyanide, no precipitate, but a 

 cloudiness, with a formation of Prussian blue on the addi- 

 tion of ferric chloride. 



The same quantity of this meat was also treated by the 

 Stas-Otto method. The alcoholic extract was evaporated 

 on the water-bath and not in vacuo. The acid was neu- 



