1052 Wisconsin Academy of Sciences , Arts, and Letters . 
CH 
CH 
CH 
C-fC«H,(OH) 2 ]-C 
HC 
0 
'c— u 
CH 
CH 
( 21 ) 
Formula ef Mamdi 
Cubebin occurs in the fruit to the extent of about 2.5 per 
cent. 22 
Cubebic Acid. (Acid Resin) Cubebic acid, C 13 H 14 0 71 
(Schmidt), 23 C 28 H 30 O 7 H 2 O (Schulze), 24 was first described by 
Bernatzik. It is a white, resinous mass melting at 56 °C 
(Schmidt), 45°C (Schulze) and becoming brown on exposure 
to the air. It shows only a weak acid reaction. Alcohol, ether, 
ammonia and the caustic alkalies dissolve it readily. 
There is a considerable variation in the cubebic acid content 
of the fruit as reported in the literature. Schmidt 25 obtained 
0.96 per cent, from fresh cubebs and 1.16 per cent, from the 
fruit which had been stored. Bernatzik reports the presence 
of 3.458 per cent. 26 
Resin. The so-called indifferent resin, C 13 H 14 0 5 (Schmidt) 27 
is a yellowish-brown, pulverulent mass readily soluble in alcohol 
and the caustic alkalies, but only slightly soluble in ether, chloro¬ 
form and carbon disulphide. 
The indifferent resin occurs in the fruit to the extent of about 
3 per cent, on the average. 28 
Coloring Matter. Schmidt 29 isolated a brown amorphous sub¬ 
stance to which he attributes the brown color. This substance 
is stated to be soluble in dilute alcohol and solutions of the alka- 
»z. c. 
23 Monheim obtained 4.5 per cent, of a resin resembling piperine which he 
designated cubebin. Buchner’s Repert. f. d. Pharm. (1833), 44. p. 199, 
Schmidt reports the presence of 2.484 per cent, in fresh cubebs and 2.576 
per cent, in cubebs kept in storage for some time. 1. c. 
28 Z. c. 
24 Arch. d. Pharm. (1873), 202. p. 388. 
25 Z. c. 
26 Buchner’s n. Repert. f. d. Pharm. (1865), 14, p. 97. 
27 Z. .c 
28 Schmidt observed the presence of 2.258 per cent .of indifferent resin in 
the fresh fruits, 2.968 per cent, in stored fruits, Z. c. 
Bernatzik obtained 3.515 per cent, of this resin, Z. c. 
» 7. c. 
