119 
On the Acids of the Native Currant (Leptomeria acida). 
By Epwarp H. Renyin, M.A. (Sydney), B. Se. (London), 
h 
Demonstrator of Chemistry in the Medical School, St. Mary’s 
Hospital, London. Communicated by Prof. Liversidge. 
[Read before the Royal Society of N.S. W., 2 June, 1880.] 
THE intensely acid taste of the Native Currant (Leptomeria acida) 
must be familiar to most Australians. Since, however, so far as 
T have been able to ascertain, no account of any chemical exami- 
cess of sodic carbonate was added, and the whole eva- 
porated to dryness on the water bath. 
A qualitative examination of the residue thus obtained was first 
made in order to ascertain what acid or acids were present. The 
5 ce was dissolved in water, acidified with acetic acid, and 
lead acetate added in excess. The precipitate was filtered off, 
Well washed, suspended in water, and decomposed by sulphuretted 
; pitate, when washed and heated ina test tube with a drop or 
rates dilute ammonia and a crystal of silver nitrate, gave the 
a and acetic acid we n agitation for 
me time a white crystalline precipitate separat ; 
ce ions indicate the presence of a small quantity of tar- 
& Toa third portion was added a cold solution of chloride of 
‘calcium, mixed With a large excess of ammonia (the chloride of 
