582  Some  Constituents  of  Hops.         { Am^'\f^rm' 
as  well  until  starch  paste  is  added,  when  the  color  is  at  once  changed 
to  deep  blue.  This  is  also  the  case  if  the  syrup  is  tinged  with  anilin- 
green  and  then  treated  with  the  dilute  acid. 
The  same  syrup,  previously  diluted  with  simple  syrup,  was  treated 
in  precisely  the  same  manner,  and  the  same  reactions  took  place. 
Anilin-green  mixes  well  with  syrup  ;  if  a  small  quantity  of  simple 
syrup  is  thus  treated,  the  color  will  be  destroyed  by  nitric  acid,  but  not 
by  dilute  nitric  acid,  U.  S.  P. 
Nitric  acid  does  not  change  the  color  of  simple  syrup. 
The  color  of  anilin-green  is  destroyed  by  strong  nitric  acid,  and  the 
solution  becomes  nearly  colorless,  but  on  the  addition  of  water  the 
color  returns,  and  the  operator  has  it  in  his  hand  to  make  the  shade  of 
the  color  vary  from  iodine-red  or  brown  to  deep  blue^  but  these  colors 
are  not  permanent  and  will  not  appear  if  free  iodine  is  present  or  has 
been  liberated. 
Now,  if  all  the  above-mentioned  results  are  considered,  it  will  be  seen 
that  nitric  acid,  pure  or  diluted,  cannot  be  used  as  a  test  for  the  strength 
or  color  of  syrup  of  ferrous  iodide,  for  if  it  is  taken  strong  the  reaction 
will  be  so  great  that  only  the  color  of  free  iodine  is  visible,  and  if  the 
dilute  acid  is  used  it  will  not  destroy  the  color  of  anilin-green. 
ON  SOME  CONTITUENTS  OF  HOPS. 
By  Emery  Gilbert  Bissell,  Ph.G. 
From  an  Inaugural  Essay. 
It  is  pretty  generally  supposed  that  lupulin  contains  all  the  active 
principles  of  the  hop.  Some  doubt  in  regard  to  this  having  been 
recently  expressed,  the  writer  has  endeavored  to  settle  the  question, 
with  what  success  may  be  judged  from  the  following  experiments.  The 
best  of  hops  were  selected,  those  as  nearly  ripe  as  could  be  found 
during  picking ;  from  these  the  bracts  were  carefully  removed  ;  the 
ends  next  to  the  achenes,  to  which  part  of  the  bracts  most  of  the  lupu- 
lin adheres,  were  trimmed  off  with  scissors  ;  the  remainder  of  each 
bract  was  then  passed  between  the  thumb  and  finger  to  remove  the 
remaining  particles  of  lupulin,  a  magnifying  glass  being  used  from  time 
to  time  to  see  that  the  work  was  thoroughly  accomplished.  This  pro- 
cess is  a  difficult  and  tedious  one,  the  lupulin  adhering  to  the  bracts 
with  considerable  tenacity.    The  bracts  were  then  allowed  to  dry,, 
