16 REPORT OF SCHIMMEL 8 Co. OCTOBER 1915. 
Sample Yield of oil diso yy Eugenol in the oil 
1 ARSE OE We ee MEAS owes |W) 01 Oe 1.056 — 0° 23' 89 p.c. 
2: 19:25 1.064 — 0° 30’ SSaie 
3. 18.8 _,, 1.049 — 0° 29’ 84, 
4. 17.4 ,, 1.050 — 0° 37' 88, 
Ree aiean ae 615 ne 1.056 —= 0° 33’ 90 ,, 
6: “stems irom Sple. 12> 3.9% 7%, — -— — 
q. is - Paani (6) oR ahs 1.050 — (0° 42’ 89 _,, 
As will be seen, yield as well as constants of the oils are within normal limits 
throughout. Strange to say eugenol percentage is lowest in the oil obtained from 
the cloves picked at the usual time. Even as regards odour this oil did not take 
first place by any means, it was surpassed by the oil from “unripe” cloves (N° 2). 
It is followed by the distillate from “ripe” cloves (N° 3), after which come the oils 
Noes 1 and 4. The least pleasant odour was shown by the oil from mother-cloves’), 
the oils from stems taking an intermediate position. Of the two stem oils, the one 
from the early cloves of older trees (N° 7) smells better than the oil from clove 
stems obtained from younger trees (N° 6). 
It it worth noting that the cloves gathered early (N° 2) yielded not only the 
highest percentage of oil, but the best quality also. 
The Imperial Institute is of opinion that no definite conclusion can be drawn from 
the above-mentioned single series of experiments, chiefly because the cloves originated, 
in part at least, from old trees of quite different ages. In order to ascertain definitely 
the effect of picking the cloves at different stages of development, it is desirable that 
samples should be collected from trees of the same age and not from trees of different 
ages. The effect of the age of the tree could be determined by collecting series of 
similar samples from trees of different ages. 
Coffee Oil. We have reported before now”) on the volatile constituents of coffee. 
According to J. Abelin and M. Perelstein®), the volatile parts of coffee are affected by 
the air, the yellowish, liquid distillation residue becoming converted into an intensely 
brown, gelatinous mass. By means of alkalis the product is precipitated from the 
aqueous solution as a heavy, light coloured oil. A quantitative analysis revealed the 
presence of nitrogenous substances as well as of furfuralcohol. 
This observation may possibly be looked upon as an explanation of the fact that 
coffee, which has been allowed to stand for some time, or coffee extract, does not 
possess the taste of freshly prepared coffee any longer. 
Cubeb Oil. In a former publication, C. A. Hill and J. C. Umney*) had stated 
that with pure cubeb oil at least 80 p.c. should distil between 250 and 280°. This 
was modified at a later date, as Umney, in collaboration with E. T. Brewis®), had found 
that the fraction in question often amounted to but 64 p.c. of the oil, so that a require- 
ment of 60 to 65 p.c. would probably be entirely satisfactory. A further contribution 
to this question is furnished by the firm of ‘“Oranje’*®) in Amsterdam. With four oils 
1) As regards the properties of an oil distilled by ourselves from mother-cloves, see page 53 of our 
previous Report. — 7) Comp. Report October 1902, 31; April 1918, 49; October 1918, 47. — *) Minch. med. 
Wochenschr. 61 (1914), 867; Chem. Zentralbl. 1915, I. 908. — 4) Chemist and Druggist 76 (1910), 271; Report 
April 1910, 133. — °) Perfum. Record 5 (1914), 256; Report April 1915, 17. — %) Perfum. Record 6 (1914), 372. 
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