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Rose Oil (artificial) "Schimmel & Co." (German Patent 

 No. 126736). This excellent preparation renders it possible to the 

 perfumer to employ the odour of the rose also for cheaper products. 

 These advantages are universally recognised, and the consumption has 

 already acquired very considerable dimensions. In the case of a 

 possible failure of the harvest in Bulgaria, full advantage would no 

 doubt be taken of this product of German science and industry. 



Jeancard and Satie 1 ) supply a contribution to the analysis of 

 rose oils. In addition to ordinary rose oil, they have also included 

 other distillates in the sphere of their observations, among which the 

 one obtained from the blossoms after removal of the petals (i. e. from 

 the calyx, stamen and pistil) is particularly interesting. This oil had 

 the following properties: d 15 o 0,8704; «d — 41 ; solidifying point-)- 8°; 

 acid number 6,12; ester number 22,4. The content of stearoptene 

 (which consisted chiefly of a body melting at -f-14 ) was 51,13%. 

 Of alcohols, the oil, strange to say, only contained citronellol, and 

 that in a quantity of 13,56%. 



The determinations with normal rose oil were, unfortunately, made 

 in such a manner, that the oil from which the stearoptene had been 

 removed came under examination; this impaired the value of the 

 results obtained, inasmuch as it renders it impossible to compare 

 Jeancard and Satie's results with those of other chemists and 

 of ourselves. For this reason we refrain from quoting here the 

 respective data. 



In the case of Bulgarian rose oil, Jeancard and Satie determined 

 the solidifying point at -(-19° to -j-2i°, a fact which on the whole 

 agreed with our observations. But in the opinion of the authors, the 

 solidifying point is by no means a criterion for the stearoptene-content 

 of rose oil, as, for example, a distillate from the tea-rose, which 

 solidified at 23,5°, contained 72 to 74% stearoptene, whereas, according 

 to the other observations, a much higher solidifying point was here 

 to be expected. As stearoptene consists of paraffins of different melting 

 points, the abnormal behaviour observed can be thus explained, that 

 in this case a large quantity of a readily melting paraffin (melting 

 point -[- 1 4 ) is present. 



For this reason Jeancard and Satie consider it inadvisable to 

 value rose oils simply according to their solidifying points, and they 

 recommend instead the determination of the content of stearoptene 

 and citronellol. 



Against this, we would point out that the above statements with 

 regard to the relation between solidifying point and stearoptene-content 



*) Bull. Soc. Chim. III. 31 (1904), 934. 



