MOLECULAR CONSTITUTION OF THE VOLATILE ORGANIC BASES. 
115 
Action of Bromide of Amyl upon Aniline. 
Amylaniline {Amylophenylamine ) . 
A mixture of aniline and an excess of bromide of amyl, when left in contact at 
the common temperature for some days, deposits magnificent crystals of hydrobro- 
mate of aniline. Never have I obtained this salt in larger and more definite crystals ; 
although I have seen it deposited of late from a good many solutions. The mother- 
liquor of this salt is a mixture of amylaniline and bromide of amyl. If aniline be 
heated in the water-bath with a very large excess of bromide of amyl, the whole is 
converted into hydrobromate of amylaniline, which remains dissolved in the excess of 
bromide. 
When prepared without the co-operation of heat, the amylaniline may be purified 
simply by separating the crystals of the aniline-salt and distilling the remaining mix- 
ture, when the bromide of amyl passes over long before the amyl-base begins to vola- 
tilize. If the base has been produced by heating the mixture, it is necessary, after 
the excess of bromide has been removed, to distil the hydrobromate with potassa. 
On submitting the base, purified in the usual manner, to combustion, the following 
numbers were obtained : — 
0*2760 grm. of oil gave 0*8161 grm. of carbonic acid, and 0*2560 grm. of water. 
This analysis leads to the formula — 
C 22 Hi7 N 
— ^12 1 
He 
^10 Hji 
N = . 
.C12 Hg 
as may be seen from a juxtaposition of the theoretical and experimental values. 
Experiment. 
Theory. 
■ A 
22 equivs. of Carbon 
17 equivs. of Hydrogen 
1 equiv. of Nitrogen . 
1 equiv. of Amylaniline 
132 
17 
14 
163 
80*98 
10*42 
8*60 
100*00 
80*64 
10*30 
Amylaniline is a cdlourless liquid, possessing all the family-features of the group. 
It is distinguished, at the common temperature, by a very agreeable, somewhat rose- 
like odour, rather an unusual property for an amyl-compound ; however, it does not 
deny its origin, for on heating the base the disgusting odour of the fusel-alcohol 
appears but slightly modified. Amylaniline boils constantly at 258°, or 54=3 X 18° 
higher than ethylaniline. This boiling-point is characteristic, inasmuch as the ele- 
mentary group amyl raises the boiling-point of aniline 44° higher than does the in- 
sertion of two equivalents of ethyl, whose weight is not very inferior to that of the 
single amyl-equivalent. 
The amyl-base forms beautiful rather insoluble salts with hydrochloric, hydro- 
Q 2 
