152 
Journal of Agricultural Research 
Vol. II, No. 2 
cognizance is taken of the fatty acids identified, whose boiling points 
are exceedingly high. Thus the boiling point of heptoic acid is 221°, 
of octoic acid 237 0 , and of nonoic acid 253 0 C. A combination of these 
acids with myrcenol, which boils at 213 0 to 215 0 C., would tend to pro¬ 
duce esters with a boiling point much higher than the alcohol itself. 
The comparison of the chief ester fractions of hop oil with the acetic- 
acid ester of myrcenol is given in Table XI. 
Table: X.— Comparison of the physical and chemical properties of alcohol fractions 
from hop oil with the alcohol myrcenol. 
Boiling points of hop oil fractions 
and myrcenol. 
Specific 
gravity 
at 22 0 C. 
Rotation 
in 50-mm 
tube. 
Refrac¬ 
tion at 
22° C. 
Alcohol fractions from hop oil: 
185° to 195 0 C. 
O. 8767 
1. 4799 
195 0 to 205° C. 
0 - 45 - 6 
I. 4836 
• &. 9060 
205° to 215 0 C..... 
x. 4865 
Myrcenol, 213 0 to 215 0 C. 
c . 9012 
Cl. 4778 
(99 0 to ioi° C. at 10 mm.). 
j 
j 
Description. 
Nearly colorless; oily liquid 
with pleasant hoplike 
odor, becoming viscous 
on standing. 
Slightly yellowish liquid 
with characteristic hop 
aroma, becoming viscous 
on standing. 
Heavy yellowish oil with 
agreeable odor of hops, 
becoming very viscous on 
standing. 
Colorless oily liquid, very 
odorous; polymerizes, 
slowly becoming viscous. 
® Rotation of combined fractions, 185° to 215 0 C. 
6 Specific gravity of combined fractions, 195 0 to 215'’ C. 
c At 14.5° C. 
Table XI.— Comparison of the chief ester fractions of hop oil with the acetic-acid ester of 
myrcenol. 
Fractions and ester of myrcenol. 
Boiling point. 
Description. 
Chief ester fractions from hop oil; 
Fraction 4. 
185° to 225 0 C... 
225 0 to 260° C... 
a 221° C. 
Slightly yellow oily liquid with 
agreeable hoplike odor. 
Pale brownish liquid with strong 
hop odor. 
Colorless oily liquid with strong 
odor. 
Fraction 5. 
Myrcenyl acetate. 
0* . 
8 112 0 C. at 10 mm. 
