MUSTARD. 
199 
base, sincaline, C 10 H 14 NO 2 . But as the formula for sinapine 
is C 32 H 24 NO 10 , it follows that in the separation it has taken 
up two equivalents of water. The sinapine, it will be 
observed, is not sulphurised, but is nitrogenised, as are 
nearly all the organic alkalies. It gives well-crystallised 
salts. The formula for sulphocyanate of sinapine is HCoNS.,, 
c 32 h 24 no 10 . 
Black mustard, Sinapis nigra, is distinguished from white 
mustard by the absence of sinapine. The sulphocyanic acid 
is also found there united to another substance, allyle, which 
exists also in garlic. It is an alcoholic radical, of which a 
great number of combinations are known. The sulphocyanate 
of allyle is represented by C 2 NS 2 . C 6 H 5 . It is much more rich 
allyle. 
in sulphur than the sulphocyanate of sinapine. 
This difference explains how it is that white mustard in 
contact with water gives off, upon putrefaction, an odour, dis- 
agreeable no doubt, but very far from the horrible stench 
given off by black mustard under the same conditions. 
But the sulphocyanate of sinapine does not pre-exist in the 
white mustard any more than the sulphocyanate of allyle in 
the black. They are both the result of a reaction between the 
natural principles of these seeds in contact with water by a 
fermentation that is developed very quickly. So likewise the 
odoriferous and sapid principles in black mustard, which is so 
well known, the volatile oil, is produced by the action of a 
certain substance named myrosine upon the myronic acid 
combined with the potash in the seed. 
The myronate of potash ought, according to MM. Will 
and Koermer, to be considered as the essence of mus- 
tard, sugar, and the acid sulphate of potash. Thus, we 
have — 
nc 20 h 18 o 20 s 4 k=:C 8 h 5 n^c 12 h 12 o 12 
Myronate of potash. Essence of mus- Sugar. 
1 tard or sulpho- 
cyanate of allyle 
= C 6 H 5 c 2 ns 2 
+ko.so 6 hoso 3 
Acid sulphate of 
potash. 
A fermentation, possible only in the presence of water, is 
absolutely necessary in order that black mustard may acquire 
its pungent properties. 
Further research is necessary upon this subject, since, 
according to received opinions, fermentation is never pro- 
