624  Commercial  Saccharin.  {Am 'i°£?;$£rm' 
liquids  quoted,  all,  with  the  exception  of  the  boiling  water,  being 
taken  at  60°F. : 
Boiling  water   0  60  parts  per  100  by  volume. 
Cold  water  ,   0"20  "  " 
Alcohol  '800   4-25  "  u  " 
Rectified  spirit -838  .,   3  20  " 
Ether  717   TOO  *  "  " 
Chloroform  1*49   0*20  "  "  " 
Benzene   0'40  "  "  " 
Petroleum  ether,  insoluble. 
It  is  also  sparingly  soluble  in  glycerin  and  fixed  oils,  and  to  a  greater 
or  less  extent  in  volatile  oils.    Benzoic  aldehyde  dissolves  saccharin  in 
large  quantities. 
I  was  somewhat  disappointed  at  the  slight  solubility  of  saccharin  in 
ether,  as  it  has  been  repeatedly  stated  to  be  very  soluble  in  that  liquid. 
The  quantity  of  saccharin  required  to  communicate  an  agreeable 
degree  of  sweetness,  like  sugar,  differs  with  the  material  to  be  sweet- 
ened ;  but  from  half  to  one-and-a-half  grains,  according  to  taste,  will 
be  found  sufficient  for  an  ordinary  breakfast  cup  full  of  tea  or  coffee 
infusion.—  Phar.  Jour,  and  Trans.,  October  22,  1887,  p.  337. 
COMMERCIAL  SACCHARIN. 
By  W.  A.  H.  Naylor. 
As  the  characters  and  properties  of  this  reputed  substitute  for  sugar,, 
described  by  Mr.  Edward  D.  Gravill,  differ  in  certain  important  par- 
ticulars from  the  results  yielded  me  by  a  recent  examination  of  Fahl- 
berg's  saccharin,  I  ask  permission  to  place  my  observations  on  record. 
The  sample  in  question  was  taken  from  a  stock  of  ten  kilogrammes. 
It  presented  the  appearance  of  a  white  amorphous  powder,  and  when 
viewed  under  J-inch  objective  no  crystalline  structure  was  discernible. 
It  had  a  decided  odor  which  to  my  mind  recalled  that  of  myrrh.  On 
the  palate  it  produced  a  sensation  of  sweetness  which  was  intense, 
somewhat  sickly,  and  unpleasantly  persistent.  Heated  in  an  air-bath 
it  gave  a  slight  sublimate  at  110°  O,  at  172°  C.  it  assumed  a  pasty 
condition,  but  liquefied  only  when  the  thermometer  registered  197'5°  C. 
Parenthetically  it  may  be  remarked  that  in  a  pamphlet  issued  by 
the  agent  for  Great  Britain  it  is  stated  that  saccharin  fuses  at  a  Tem- 
perature of  about  200°  C.  A  little  below  200°  white  fumes  appeared, 
which  condensed  into  colorless,  slender,  needle-shaped  crystals  from 
