22 REPORT OF SCHIMMEL & Co. OCTOBER 1914/APRIL 1915. 
our observations, this latter body is not present in mandarin oil, but the methyl ester of k a 
methylanthranilic acid, which may well be the cause of the fluorescence observed in 
the oil in question. 
a 
\ 
Orange Oil, bitter, Chinese. According to P. Fenaroli'), the bitter Orange of 
Chinese origin (Citrus sinensis, Pers.) has for some time been made use of for the 
production of oil in Italy;.he is of opinion, that it may become an important article 
of commerce in future. The odour resembles ordinary lemon oil, but has a hardly 
pleasant by-odour the elimination of which may possibly be attained in time. Fenaroli*) 
gives the following figures for this oil: dis0 0,847 to 0,848; p90 -+ 94,10 to + 95,409; 
Npio 1,47388 to 1,47408; not readily soluble in 80 p.c. alcohol. Soluble in 4 to 41/2 
volumes of 90 p.c. alcohol. It boils at 80 mm. from 102 to 120° and contains 97 to 
98 p.c. of d-limonene, besides small quantities of d-pinene (?), as well as some bodies 
boiling above 176°. Citral could not be found. 
Orange Oil, West Indian. The Journal of the Jamaica Agricultural Society ?) 
reports that before the great Messina earthquake West Indian orange oil was hardly 
to be found in the London market. After this catastrophe, however, more care was 
bestowed in Jamaica on the orange oil production which labours under some diffi- 
culties, inasmuch as the trees occur but singly, and not in groves, making the gathering 
of the fruit more difficult. Armed with hand-presses and bottles the farmers proceed © 
from tree to tree, to collect the fruit and to peel it on the spot. The bottles are 
filled with a mixture of oil, vegetable slime and juice. When settled, the oil is poured 
off into copper vessels and exported to London. As the demand is but limited, steps 
are contemplated to avoid overproduction if possible. 
On the properties of orange oils produced in Jamaica we gave some particulars 
on page 65 of our Report of October 1809, which may now be completed, as we have 
examined several oils of the same origin in our laboratories since then. We have 
observed the following limits: — 
Sweet orange Oil. dys0 0,8481 to 0,8491; apo +97° 43’ to +98°3’; ap of-the 
first 10 p.c. of the distillate + 96° 14’ to +97°30', in every instance a little lower 
than the original oil; np20 1,46984 (1 test only); evaporation residue 1,4to2,0p.c. In 
three aldehyde determinations carried out with phenylhydrazin®), 2,3, 2,7 and 3,8 p.c. 
respectively were found, calculated for decylic aldehyde. 
Bitter orange Oil. djs0 0,8517 to 0,8537; %p90 + 92°57’ to + 96° 58’; «p of the 
first 10 p.c. of the distillate + 92° 20’ to +-96° 40’, only in one instance higher than 
the original rotation; np»0 1,47171 (1 test only); evaporation residue 2,6 to 3,2 p.c. 
Aldehyde content 0,75 to 1,5 p.c., calculated for decylic aldehyde. 
Two further orange oils, also originating from the West Indies*), were submitted to 
us by the Imperial Institute of London. Both had been obtained by pressure, one 
from green, the other from yellow oranges. Unfortunately, the samples were so small 
1) Annali Chim. appl. 1 (1914), 408; Journ. Soc. chem. Industry 33 (1914), 710. — Chem. Zig. Repert. 38 
(1914), 541. — %) See Chemist and Druggist 85 (1914), 78. °<3) Compare Report April 1912, 76, 77. Unlike 
with the citral determination the oil is here allowed to‘be in ‘contact with phenylhydrazin for two hours, 
experiments with decylic aldehyde solutions having shown that with a contact of one hour only the results 
obtained are too low. — *) Concerning distilled West Indian orange oils see Report April 1910, 68. 
