1.26 
VALERIANIC ACID, AND THE VALERIANATES. 
potassa. As soon as the immediate action, which is attended by increase of 
temperature, is over, the flask is carefully heated in a fusible metal or oil-bath, 
first to 340°, and then to 445°, when hydrogen is evolved, and valerate of 
potassa formed. As soon as the disengagement of hydrogen ceases, the 
flask is closed and allowed to cool. Water is then quickly poured upon the 
mass in the flask, taking care to prevent the access of air. Dilute sulphuric 
acid is now added, and the mixture submitted to distillation. The distillate 
is saturated by carbonate of potassa, and the resulting valerate decomposed 
either by phosphoric or sulphuric acid, which, when distilled, first yields 
water, and then the hydrated valeric acid passes over.” 
If potato-oil be distilled with a mixture of sulphuric acid 
and bichromate of potassa, a valerate of the oxide of amyle 
passes over, to which potassa being added, it becomes de¬ 
composed, yielding hydrate of the oxide of amyle and 
valerate of potassa, which is to be treated in the same as the 
above. 
Fownes states, that “ if an open jar be set in a plate con¬ 
taining a little water, and having beneath it a capsule with 
heated platinum - black, upon which potato-oil is slowly 
dropped in such quantity as to be absorbed by the powder, 
the sides of the jar become speedily moistened with an acid 
liquid, which collects in. the plate, and may be easily exa¬ 
mined. This liquid, saturated with baryta water, evaporated 
to dryness, and the product distilled with solution of phos¬ 
phoric acid, yields valeric acid.” 
The production of this acid has its analogue in the dis¬ 
covery made by Dumas, that when quicklime and potassa 
are moistened with alcohol —hydrated oxide ofetliyle —and sub¬ 
jected to a gentle heat, out of contact of air, hydrogen gas is 
evolved, and acetic acid formed. Wood-spirit —hydrated oxide 
of methyle —similarly treated, yields hydrogen and formate of 
potassa ; and if potato-spirit —hydrated oxide of amyle —be em¬ 
ployed instead of these, we have hydrogen and valeric acid 
as the result, the last-named acid being identical with that 
obtained from the vegetable. Hydrated valeric or valeri¬ 
anic acid is described by Trommsdorff as being a colourless 
liquid, smelling intensely of valerian, and of a sour, pungent, 
and nauseous taste, leaving a sense of sweetness and a white 
spot upon the tongue. Its specific gravity is 0*944. It boils 
at 270°, and the density of its vapour is 3*55. It dissolves 
in all proportions in alcohol and ether, and in acetic acid of 
sp.gr. 1*017. It does not congeal at 0°. It is soluble in about 
thirty parts of water at 55° ; but it may contain 20 per cent, 
of water, without losing its oily appearance. 
Valeric acid is capable of combining with the metallic oxides 
and other bases, forming salts— valerates —which are anhydrous 
and have a sweetish taste. Some of them are crystalline, 
