70 
DISTILLATION OF LACTIC ACID. 
in their per-centage composition; the equivalents of carbon 
and hydrogen being in each as five to four. They greatly, 
resemble one another in their pharmacological effects, but 
differ materially from the other volatile oils, which have a 
different composition. 
The volatile oil of mustard, caraway, fennel, cinnamon, 
nutmeg, and bitter almonds, in large doses, excite the vas- 
cular system and the respiratory organs. They produce 
diarrhoea, increase more or less the secretion of urine, and 
cause death with very similar symptoms. 
The volatile oil of savine differs from the foregoing in 
being a much stronger poison, causing no diarrhoea, and 
acting more violently on the kidneys. — Pharmaceutical 
Journal, November 1S49. 
ART. XVIII.— ON THE PRODUCTS OF DISTILLATION OF 
LACTIC ACTD AND OF THE LACTATE OF COPPER. 
By M. Engelhardt. 
When a highly concentrated lactic acid is exposed to a 
temperature of 266° to 284° F., an aqueous, acid, and some- 
what empyreumatic liquid distils over very slowly. It is 
dilute lactic acid. When this temperature has been main- 
tained for a considerable time until no more water passes 
over, the brownish yellow residue forms the anhydrous 
lactic acid of Pelouze, C 12 H J0 O 10 . If the boiling is facili- 
tated by rough substances, &c.,the hydrated lactic acid can 
be brought into a state of ebullition at 392°, and be distilled 
without decomposition ; but, without this assistance, whilst 
a portion passes over which increases in amount according 
to the height of the temperature, the remainder is converted 
between 356° and 392° into anhydrous acid. 
Anhydrous lactic acid dissolves but very sparingly in 
boiling water, to which it imparts a bitter taste. In the 
state in which it occurs forming the residue in the retort, 
