406 
Determining  Fat  in  Milk. 
A.m.  Jour.  Pharm. 
Aug.,  189S. 
The  most  important  are  : 
Anethol,  C10H12O,  which  occurs  in  oils  of  fennel,  aniseed,  pimpi- 
nella  and  star  anise. 
Eugenol,  C10H12O2,  which  occurs  in  oils  of  cloves,  cinnamon,  sassa- 
fras, canella  and  pimento. 
Methoxychavicol,  C10H12O2,  is  found  in  dried  betel  leaves. 
Safrol,  C10H10O2,  occurs  in  oil  of  sassafras. 
Carvol,  C10HMO,  in  oils  of  dill  and  caraway. 
Cinnamyl  aldehyde  and  acetate,  in  oil  of  cinnamon.  All  these 
are  well  known  bodies,  their  constitution  has  been  determined, 
except  carvol,  about  which  there  is  some  doubt. 
Anethol  is  1-4  methoxyallylbenzene. 
Eugenol  is  methoxyallylphenol. 
Methoxychavicol  is  1-2-4-  methoxyallylphenol. 
Safrol  is  eugenol  — H2  and  contains  a  methylene  group. 
Carvol  is  keto-dihydrocymene,  and  is  more  nearly  allied  to  the 
cymene  group,  with  which,  properly  speaking,  it  should  be  placed. 
Cinnamyl  aldehyde  and  acetate,  of  course,  are  well  known,  and 
do  not  need  to  be  described  here. 
The  very  close  connection  between  anethol,  eugenol  and  safrol  is 
worthy  of  notice,  as  all  are  derivatives  of  methoxyallylbenzene, 
and  bear  a  close  relation  to  each  other.  With  these  I  finish  the 
second  section  of  my  paper,  and  though  I  have  only  skimmed  over 
the  surface  of  the  subject,  I  trust  I  have  not  made  any  great  omis- 
sions. To  summarize — the  constituents  of  most  oils  are  terpenes 
of  (C5H8)n  mixed  with  the  substance  to  which  the  odor  is  due, 
which  may  be  alcohol,  ketone,  aldehyde,  alkyl  salt  or  phenol  deriva- 
tive. In  many  cases  alkyl  salts  are  present,  and  to  them  very  often 
the  odor  is  due,  but  it  is  to  be  hoped  that  a  thorough  investigation 
will  be  made  into  the  constituents  of  the  oils.  Much  has  been  done 
in  this  direction,  notably  by  Semmler,  and  soon,  I  trust,  our  imper- 
fect knowledge  will  be  much  extended. 
A  NEW  METHOD  FOR  DETERMINING  THE  FATTY 
MATTER  OF  MILK. 
By  Leo  Liebermann  and  S.  Szekely. 
Fifty  cc.  milk  at  the  temperature  of  the  room  are  put  in  a  glass 
cylinder  about  25  cm.  in  height  and  about  4^  cm.  internal  diameter ; 
there  are  added  5  cc.  of  potassa-lye  at  127  specific  gravity,  closed 
with  a  well-fitting  cork,  and  well  shaken. 
