AmAprn%§9arm'}      Gleanings  from  the  German  Journals.  179 
the  ethyl  rnercaptan  in  the  nascent  state  and  presence  of  HC1  condenses 
with  acetone  to  form  mercaptol  (yield  about  70  per  cent.)  which  by 
dilution  with  water  is  separated,  then  removed  and  oxidized  by 
K2Mn2Os.—  Pharm.  Ztg.,  1889,  98. 
Genuine  raspberry  syrup  can  be  distinguished  from  manufactured 
preparations  by  treating,  1.,  2cc.  of  the  syrup  with  4cc.  dilute  hydrochloric 
acid  and  a  few  fragments  of  zinc.  It  becomes  colorless  after  a  few 
hours,  but  genuine  syrup  by  agitation  and  exposure  to  the  air  reas- 
sumes  the  original  color,  while  imitations  will  not ;  2.,  after  decolor- 
izing by  use  of  sodium  sulphite  and  adding  nitric  acid,  if  genuine,  the 
red  color  reappears. — H.  W.  Bettink,  Pharm.  Ztg.,  1889,  99. 
Arsenic  in  glycerin. — E.  Ritsert  in  examining  commercial  glycerin 
finds  all  specimens  to  contain  arsenic  if  examined  by  Gutzeits'  test 
(Am.  Joue.  Phar.  1889,  133).  After  testing  the  reagents  the  proce- 
dure is  to  place  lcc.  glycerin,  lcc.  water,  15  drops  hydrochloric  acid 
and  0.6  zinc  in  a  long  test  tube  and  allow  the  gas  to  act  upon  filter 
paper  moistened  with  a  strong  solution  of  silver  nitrate.  The  reaction 
was  not  due  to  H2S  or  H3P  as  the  addition  of  iodine  solution  did  not 
prevent  the  reaction.  The  presence  of  the  arsenic  is  traceable  to  the 
sulphuric  acid  used  in  decomposing  the  fat.  Ammoniacal  silver  so- 
lution is  a  good  test  for  arsenic  (Am.  Jotjrn.  Pharm.  1889,23),  depen- 
dent upon  the  quantity  present  there  is  produced  a  mirror,  gray  de- 
posit or  an  opalescence. — Pharm.  Ztg.,  1889,  104. 
Capsaicin  according  to  A.  Meyer  is  present  exclusively  in  the  pla- 
centa of  Capsicum  annum,  the  other  portions  of  the  fruit  being 
entirely  free  from  it.  The  placenta  of  5000  gin.  red  pepper  weighed 
110  gm.  which  contained  0.9  per  cent,  capsaicin  or  for  the  whole  fruit 
0.02  per  cent.  The  isolation  was  effected  by  extracting  with  boiling 
ether,  evaporating,  mixing  with  oil  of  sweet  almonds  (to  retain  the 
red  coloring  matter),  extracting  with  70  per.  cent,  alcohol,  evaporating, 
dissolving  in  solution  of  potassium  hydrate  free  from  carbonate,  filter- 
ing and  passing  into  the  filtrate  C02  to  saturation  ;  after  standing 
some  days  the  capsaicin  crystallizes  out  and  is  purified  by  washing 
with  water  and  cold  benzin. — Pharm.  Ztg.,  1889,  130. 
Thymol  gives  the  following  reaction,  not  obtained  with  other  phe- 
nols. A  few  drops  of  potassium  hydrate  solution  added  to  a  solution 
containing  thymol,  followed  by  sufficient  iodine  dissolved  in  potas- 
sium iodide  to  impart  a  faint  brown  color,  on  moderate  heating,  devel- 
ops a  red  color,  gradually  becoming  more  intense.  0.00005  gm.  in  lcc. 
