276 APPLIED BACTERtOLOGY 



form of plates and needles. This base is toxic in very 

 small doses, producing total paralysis in frogs, etc. 



Cholin, C5H15NO2.— Obtained from hog's bile by Strecker 

 in 1862, and later by Brieger from various sources, including 

 cholera cultures. It is a syrupy liquid which combines 

 with acids to form deliquescent salts. 



Muscarin, C5H15NO3. — This very toxic ptomaine is found 

 in poisonous mushrooms, and can also be produced by the 

 oxidation of cholin. 



Methyl-guanidin, CHN. — Obtained by Brieger from de- 

 composing horseflesh, which had been kept at a low 

 temperature for several months. It is also to be obtained 

 from cultures of the Pinkler-Prior bacillus, and can be 

 obtained artificially by the oxidation of creatin. This base 

 is very poisonous in the case of guinea-pigs, causing total 

 paralysis. 



Tyrotoxicon. — This unstable body was first obtained by 

 Vaughan from poisonous cheese, and subsequently by 

 others in poisonous milk and ice-cream. It is decomposed 

 at a temperature of 90° 0. The symptoms produced by 

 eating cheese or milk containing tyrotoxicon are vertigo, 

 nausea, vomiting, cramps in the legs, griping pains in the 

 bowels attended by purging, numbness, and great prostra- 

 tion. 



Mytilotoxin. — The composition of this ptomaine is un- 

 known. It was obtained by Brieger from poisonous 

 mussels. The toxic effects produced are similar to that of 

 curare (arrow-poison). 



Typhotoxin, CyHij-NOg. — This was obtained by Brieger 

 from broth cultures of the typhoid bacillus which had been 

 kept for a week or more at a temperature of 37'5° C. The 

 specific action of the typhoid bacillus is probably due to 

 the production of this ptomaine. On inoculation of 

 minute doses of this base into mice and guinea-pigs. 



