1126 Wisconsin Academy of Sciences , Arts, and Letters. 
Resin . The presence of 1.25 to 2.08 per cent, of resin in 
black pepper has been reported. 15 Buchheim, 16 the only in¬ 
vestigator who appears to have attempted to isolate the same 
in sufficient purity to determine its composition, states that it 
is a condensation product of piperidine with an acid, to which 
he gives the name Chavicinsaure. He assigns the name Chavicin 
to this compound, and describes it as a yellowish-brown mass 
soluble in alcohol, ether, petroleum ether and the other com¬ 
mon solvents. 
Coloring Matter. The green coloring matter in pepper is 
stated to be chlorophyll. 17 The brown coloring matter observed 
in the ethereal or alcoholic extracts has not been identified. 
Fatty Oil. 18 The presence of a fatty oil in black pepper must 
be considered doubtful at the present time. Hirsch 19 states that 
a microscopical examination of the fruit revealed the presence 
of a fatty oil in the endosperm. Kayser, 20 Weigle, 21 and others 
mention fatty oil as one of the constituents. None of these 
investigators, however, appear to have isolated the oil in a pure 
state or to have described it in detail. Ditzler, 22 who made this 
matter the subject of a special investigation, concluded that 
glycerides were absent. Likewise, Gerock 23 could obtain no 
fat from white pepper. 
Piperidine , 24 Piperidine has been named as a constituent of 
black pepper by Johnstone, 25 who found the average content 
of nine samples to be 0.56 per cent. Kayser 26 disputes the find¬ 
ings of Johnstone and states that the base obtained by distilla¬ 
tion is ammonia. 
15 Teyxeira and Ferrucio give the resin content as 1.25 per cent., F. 
Stevenson as 1.44 per cent. 1. c. 
F. Blyth reports the presence of 1.7 to 2.08 per cent. Foods, Their Com¬ 
position and Analysis (1903), p. 496. 
18 Buchner’s n. Repert. f. Pharm. (1876), 25 p. 335; Pharm. Journ. 1876, 
36, p. 315. 
17 Arthur Meyer, Das Chlorophyllkorn, Leipzig (1883), p. 2. 
18 In the literature on food chemistry, the non-volatile ether extract is 
usually spoken of as fat or fatty oil. See WTnton, Ogden and Mitchell, l. c. 
19 Flueckiger, Pharmakognosie des Pflanzenreiches (1891), p. 914. 
21 l. c. 
»Z. c. 
23 Arch. d. Pharm. (1886), 224, p. 103. 
28 Ibid. 
24 As piperidine is one of the products obtained when piperine is hydrolysed, 
it is quite probable that it is not a normal constituent of the fruit but is 
formed when the powdered material is subjected to distillation. 
25 1 c. 
29 1 c. 
