Pginte | of ite vatay collected | in- the: Tow v 
content ee be ieee ead Pian 
1:598. Since the Senin sinks. i rine temperature, i 
ene estimation of uissolyed a BR he was 
the: process is not described in the cue 
F ; oan tak ie eonta abs rea 
Capsaicine, — The pungent Cans htacnt of Cayenne pepper, fir 
and called “capsaicine”, has been prepared in a pure. state by 
thoroughly examined. About 50 g. pure capsaicine CisH,NOs, m. p. 
according to Micko’s procedure’) Sine | with the ether pie I 501 Ib (e} 
C.H3(CH30),L3,41- COOH, which aes us to presume the presence nee 
in Capsaicine. This presumption was confirmed ee the ene whi 
Hh 
Jenitieine: hyde mistiaavbode esata ne) CH, - CH,O13)- OHL. CH Hy (tr | 
to 133°)*). He also prepared the last base synthetically by reducing Vv 
easily decomposed by caustic alkalies and hot water, but it can be 
dry form if kept from light. oa 
On hydrolysing capsaicine with alkali Nelson obtained a a ea a 
By reason of these results, the Pe NaN ae analysis, and ‘he d 
_ molecular weight, capsaicine can be regarded as a condensation pedie ! 
and decylic acid, and formulated as follows: ~, } 
eeighs spre as eee 
, HO Chae ee CH, -NH- CO: CHa = = Capt NOs, ea 
CH CHS Ce ae 
r 
the process used for preparation in daBGt cases; sale ae prise 
were obtained from the anhydrides. In ee ‘manner Nelson p 
= ‘ ‘ 7x: 
1) Journ. Soc: chen Industry 39 (1920), Ty 50. — se) Bioch. Zeitcrip 
Zentralbl. 1919, Ul. 562. — 8) Pharm. Tourn. and Trans. 7 (1876), 21. , 
(1919), 1115. 6) Zeitschr. Untersuch. d. Nahrungs- U. Genussm. 1 (1898), 818. — %)] 
is inidigaied’s as SR RINGS I benzylamine. ee iti is. merely i . prin 
of fact, a vanillin but no isovanillin derivative was anise . 
325. — he FOnGD- Americ. chem, Soc. 41 Want hime 
