ZL REpoRT Ol’ THE CHEMIST OF THE 
ammonia salt. The high boiling points of cadaverine and 
putrescine and the consequent difficulty of distilling them with 
steam probably accounts for their absence in the distillate. 
In our early work on the determination of ammonia in milk 
and cheese, we subjected to distillation with magnesium oxide 
and with barium carbonate many different amido compounds, in 
order to ascertain if any of these bodies, when pure, could split 
off basic nitrogen. While some of the products used in our 
work are not at all likely to be found in cheese or milk, we 
include them with the others in the table given below. ‘The 
method was carried out as follows: We dissolved 1 gram of each 
amido body, or, if insoluble, suspended it, in 50 cc. of water, and, 
for distillation, used 10 cc. of this mixture diluted to 150 cc., 
adding magnesium oxide or barium carbonate and using ordi- 
nary atmospheric pressure. 
Taste JTI].—Errecr or Disritning AMIpo Boptigrs with MAG- 
NESIUM OXIDE AND WITH BARIUM CARBONATE. 
Amount distilled over Amount distilled over 
with magnesium oxide. with barium carbonate. 
Acetamide ........ () Or 
Allantoin': O.08.2. 0) 0 
Arginine® .. 2.0... 0 0 
Aspartic acid ...... 0 () 
Creat ni eocd wait ory () 0 
Gregnnny *s 2hueon. 0 0 
Diphenylamine..... 0 0 
Glutamic acid ..... 0 0 
Glycocoll <isjna saa. 0 0 
Histidine .......... 0 0 
Leucine)» .iesi .edi« 0 0 
Juysiner? piiitnon.an as 0 0 
Phenylenediamine. . 0 0 
Trimethylamine .... completely distilled. completely distilled. 
RYNOBING ger.. 55K). stds. 0 0 
Uri¢lacidt).ot scideeri 0 0 
Xanthini. frosiucces . 0 0 
Zeit. }. Physiol. Chem., 34: 145 (1901). 
iyo 
