ANALYSIS  OF  KOLU  NUTS. 
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alcohol,  and  chloroform,  and  but  slightly  soluble  in  water.  It 
crystallises  in  thin  rhombic  plates,  which  are  colored  by  polarised 
light.  The  aqueous  solution  has  an  alkaline  re-action.  The 
alkaloid  is  soluble  in  acids  ;  the  solution  gives  all  the  ordinary 
general  tests  for  alkaloids.  The  solution  acts  powerfully  upon 
the  pupil. — Lond.  Chem.  News,  Feb.  17,  1865. 
ANALYSIS  OF  KOLA  NUTS, 
By  J.  Attfield. 
Dr.  Attfield  communicated  the  results  of  an  analysis  of  the 
kola  nut.  He  sought  first  for  theine.  A  decoction  was  pre- 
cipitated by  basic  acetate  of  lead,  excess  of  lead  removed  by 
sulphuretted  hydrogen,  and  the  clear  solution  left  evaporated  to 
dryness.  The  residue  was  digested  in  hot  alcohol,  and  the 
alcoholic  solution  evaporated  to  small  bulk.  This,  when  cold, 
solidified  to  a  mass  of  crystals,  which  were  found  to  possess  all 
the  characters  of  theine.  The  amount  of  this  body  present  in 
the  kola  nut  is  2  per  cent.  No  other  acid,  basic,  or  neutral 
body  was  found.  The  fresh  nuts  have  a  bitter  taste,  which  the 
dried  do  not  possess ;  and  the  former  probably  contain  a  bitter 
principle  to  which  some  of  their  activity  must  be  ascribed. 
Starch  is  present  to  the  extent  of  42-5  per  cent;  gum,  sugar, 
and  an  albumenoid  substance  (probably  legumin)  are  also  found, 
and  likewise  a  small  amount  of  an  oil  possessing  a  smell  resem- 
bling that  of  myrrh,  and  a  burning,  persistent  taste.  Tannin  is 
entirely  wanting  in  the  nuts.  The  composition  of  the  nuts  is 
shown  in  the  following  table  : — 
In  100  parts. 
Water,  .  .  .  13-65 
Cell  wall  and  coloring  matter,  .  20-00 
Starch,  .  .  .  41-50 
Volatile  oil  and  fixed  fat  .  1*52 
Albumenoid  substance,  .  .  6-33 
Gum,  sugar,  and  other  organic  matter,  10-67 
Ash,  ....  3-20 
Theine,  .  .  .  2-13 
Dry  kola  is  thus  seen  to  somewhat  resemble  coffee,  but  differs 
in  containing  no  tannin,  but  little  fat,  and  much  starch.  When 
