131 
ACIDUM SALIC YLICUM. 
Tijmstra and Eggink discuss the probable reactions involved in 
the synthesis of salicylic acid and point out that sodium phenolate 
absorbs carbon dioxide at 85° and above with the formation of phe- 
nolsodiiun-orthocarbonic acid, a product that is isomeric with sodium 
salicylate. — Pharm. Ztg., Berl., 1906, v. 51, p. 190. 
Van Charante, Jacob Moll, (Proc. Iv. Akad. Wetensch. Amster- 
dam. 1906, v. 9, pp. 2033) describes the formation of salicylic acid 
from sodium plien oxide. — Abstr. in J. Chem. Soc. Bond., 1906, v. 
90, pt. 1, p. 665. 
An abstract (from Ztschr. f. Angew. Chem.) outlines the experi- 
ments reported by Chr. Rudolph in connection with the production 
of salicylic acid from orthocresol. — Pharm. Zentralh., 1906, v. IT, 
p. 618. ' 
Zernik, F., discusses the production of derivatives of salicylic acid, 
discusses the relation of these derivatives, and classifies them into 
two general groups depending on the replacement of the H atom in 
the carboxyl or in the hydroxyl group by the second body. The 
first of these groups is represented by salol and the second by acetyl- 
salicylic acid. — Apoth. Ztg., Berl., 1906, v. 21, pp. 962-961. 
Vinci, Gaetano, continuing his studies on salicylic acid concludes 
that (1) the determination of salicylic acid in the tissues and organic 
liquids must, if one would avoid error, eliminate lactic acid, which, 
on account of its great solubility in ether, is found in connection 
with salicylic acid in the ethereal extract; (2) lactic acid masks the 
characteristic reaction of salicylic acid with perchloride of iron 
when present in quantity of about 15 times the weight of the sali- 
cylic acid, and completely obscures it when present to the extent of 
200 or 300 times its weight; (3) the preferable method is first to 
extract with sulphuric ether and then with chloroform or with car- 
bon disulphide or petroleum ether, which dissolves the salicylic acid, 
but not the lactic. The salicylic acid is determined in this solution. — 
Arch, di farmacol. sperim., 1906, v. 5, pp. 179-187. 
Spaeth, Edward, reviews the several methods proposed for deter- 
mining the presence of salicvlic acid. — Siidd. Apoth. Ztg., 1906. v. 46, 
pp. 2-3, 10-11. 19-20. 
Vitali, Dioscoride, discusses the determination of salicylic acid in 
wine and foods. — Boll. chim. farm., Milan, 1906, v. 45, pp. 701-708. 
Gigli, Torquato, discusses the enormous abuse of salicylic acid as 
a food preservative. — Ibid., pp. 773-774. 
Bigelow, TV D., outlines the provisional methods for the determi- 
nation of salicylic acid adopted by the Association of Official Agri- 
cultural Chemists. — Circ. Bur. Chem. U. S. Dept. Agric., 1906, Xo. 28, 
pp. 3-5, 
