622 
Notes  on  Saccharin. 
Am.  Jour  Pharm. 
Dec,  1887. 
any  other  terpene  by  treatment  with  alcoholic  sulphuric  acid,  or  strong 
sulphuric  acid. 
The  properties  of  phellandrene  have  been  recently  described  by 
Pesci.  The  aqueous  solution  is  dextrogyrate,  but  the  nitrite  is  lgevo- 
gyrate.  The  nitrite  behaves  like  a  saturated  compound,  and  does  not 
destroy  the  color  of  bromine-water.  Phellandrene  has  not  been  ob- 
tained in  a  pure  state.  It  easily  changes  into  dipentene  or  terpinene 
derivatives. 
NOTES  ON  SACCHAKIN. 
By  Edward  D.  Gravill,  F.C.S.,  F.R.M.S. 
Now  that  a  supply  of  this  reputed  substitute  for  sugar  has  been 
placed  upon  the  London  market,  it  will  doubtless  have  attracted  the 
attention  of  many  pharmacists,  and  as  information,  having  reference 
to  its  characters  and  properties,  is  as  yet  somewhat  scarce,  the  follow- 
ing notes  may  be  of  interest. 
The  sample  to  which  these  notes  refer  represents,  I  believe,  a  por- 
tion of  the  first  supply  that  has  been  offered  to  us  as  a  commercial  ar- 
ticle, and  may  therefore  be  taken  to  represent  the  same  as  it  at  present 
occurs  in  commerce.  I  think  it  desirable  to  call  attention  to  this  fact, 
because  of  the  wide  difference  I  have  seen  in  other  samples  obtained, 
I  think,  by  special  request  some  weeks  ago,  and  which  do  not  favor- 
ably correspond  with  the  sample  under  consideration,  being  much  more 
highly  colored,  and  in  comparison  having  a  very  strong  odor.  Saccha- 
rin now  occurs  as  a  very  pale  yellow,  nearly  white,  amorphous  powder, 
free  from  grittiness,  but  giving  a  distinct  sensation  of  roughness  when 
rubbed  between  the  fingers.  It  is  not  entirely  free  from  odor,  but  this  is 
very  slight,  and  not  at  all  objectionable,  reminding  one  of  a  very 
slight  flavor  of  essential  oil  of  almonds.  Its  taste  is  intensely  sweet 
and  persistent,  which  in  the  raw  state  is  followed  by  a  slight  harsh- 
ness upon  the  tongue  and  palate.  The  sweetness  is  very  distinct  when 
diluted  to  1  in  10*000.  Under  the  microscope  it  presents  no  definite 
form  of  crystallization.  A  temperature  of  100°C,  even  if  continued 
for  some  time,  has  no  perceptible  effect  upon  saccharin  ;  it  loses  no 
weight,  and  undergoes  no  physical  change.  It  fuses  at  a  temperature 
of  from  118°  to  120°C,  and  at  150°C.  forms  a  clear  light  yellow 
liquid,  which  boils  a  few  degrees  higher.  At  the  latter  temperature 
dense  white  fumes  appear,  and  a  condensation  of  tufts  of  acicular  crys- 
