838 Wisconsin Academy of Sciences, Arts, and Letters. 
cord with the observations of Kastle 5 . and Hayden on the bine 
coloring matter of chicory blossoms. It is not in harmony, 
however, with the recent work of Willstaetter upon anthocyanins. 
According to Willstaetter it ought to be possible to produce 
anthocyanins by the reduction (not oxidation) of quercetin or 
other flavonols. Such an anthocyanin would be, not the querce- 
tone or similar quinone of Niernstein and Wheldale, but an 
oxonium compound of a reduced quercetin or other flavonol. 
Dihydroxy flavones 
Chrysin ,— Dihydroxy-1, 3-Flavone. 
CH CH CH CH 
Diphenyl*!, 3-propene 
Chrysin was probably first isolated by Hallwachs * 1 in 1857 
from the buds of Populus nigra or Populus dilatata. In 1864 
Piccard 2 extracted chrysin from several varieties of poplar 
where he found it in the growing leaf buds. He named it 
6i chrisinsaeure'’ to indicate both its yellow color and its salt 
forming properties. Several years later Piccard 3 undertook 
5 Am. Chem. Jr., 46, 315. 
1 Ann., 101, p. 872. 
2 Jr. f. Prakt. Chem., 93, p. 369. 
3 Ber., 6, p. 884; 7, p. 888; 10, p. 176. 
