OBSERVATIONS ON AMYGDALINE. 
189 
Robiquet and Boutron Charlard have proved that the 
volatile oil and acid, just noticed, do not exist in the bitter 
almonds before treatment by water, and have confirmed the 
anterior researches of M. Planche and MM. Henry and 
Guibourt. 
Bitter almonds, moistened and distilled after exhaustion by 
ether, give the same quantity of volatile oil as before; hence 
it may be reasonably concluded that the materials which give 
rise to the oil, and all the conditions necessary to its forma- 
tion, exist in the exhausted almonds in the same state as if 
they had not been treated by ether. But if the almonds be 
exhausted by boiling absolute alcohol, either before or after 
the ethereal treatment, all indications of the volatile oil and 
hydrocyanic acid disappear in the residue. Moistened with 
water it remains inodorous, and, distilled with that fluid, it 
does not yield volatile oil. But the hot alcoholic solution 
deposits white crystals by cooling, and still more by concen- 
tration, and this crystalline matter is amygdaline. 
Amygdaline is readily soluble in water and boiling alcohol, 
but is insoluble in ether. It has a white color, pearly lustre, 
and bitter taste. Treated with nitric acid, it yields volatile 
oil of bitter almonds and benzoic acid, and when heated with 
the fixed alkalies it disengages ammonia; hence we may con- 
clude that it contains nitrogen. The transparency of a solution 
of amygdaline is a test of its purity, as a very small portion 
of fixed oil (of which it is very difficult to rid it) communi- 
cates an opalescence. 
Amygdaline, when placed in contact with water, and the 
albumen of either sweet or bitter almonds, at a temperature of 
from 36° to 72° Fahr., is instantly decomposed; and among the 
products of its decomposition are found hydrocyanic acid and 
oil of bitter almonds. This albuminous substance in almonds, 
which has received the name of emulsine from Liebig and 
Wohler, differs from ordinary vegetable albumen, and is 
soluble in cold water. 
Amygdaline pre-exists in the bitter almonds. Let an 
emulsion of bitter almonds be mixed with a large quantity of 
VOL. iv, — no. in. 25 
