124 
Iodized  Albumen,  etc. 
(  Am.  Jour.  Phahm. 
t     Mar.  1,1873. 
sulpho-acid,  of  which  the  salt  of  baryta  was  soluble.   Analysis  gave — 
Found. 
Calculated. 
c  . 
83-9 
83-8 
84-1 
H 
.  8-8 
8-9 
8-4 
0  (difference)  . 
7-3 
7-3 
7-5 
100-0 
100-0 
100-0 
The  liquid  santonol  was  a  very  unstable  substance,  which  turned 
brown  under  the  influence  of  the  air.  Like  its  solid  isomer,  it  was  in- 
soluble in  water  and  very  soluble  in  alcohol  and  ether.  Its  properties 
are  difficult  to  define  individually,  because  it  was  evidently  saturated 
with  solid  santonol.    Analysis  gave — 
Found.  Calculated. 
C                                   84-1  84.1 
H    .....     8-9  8-4 
O  (difference)       .       .         7-0  7-5 
100-0  100-0 
The  author  is  continuing  his  investigations  of  this  body,  and  of  the 
other  derivatives  of  santonin. — Pharm.  Joum.  and  Trans.,  Dec,  28, 
1872. 
IODIZED  ALBUMEN  AND  IODIZED  ALBUMEN  WITH  FERRIC 
CITRATE. 
Professor  Luigi  Guerri,  of  Florence,  has  been  studying  the  ques- 
tion whether  it  be  possible  to  employ  the  white  of  egg  to  prevent  the 
decomposition  of  ferrous  iodide,  and  to  obtain  a  combination  which 
should  contain  one  part  of  iodine  to  five  parts  of  oxide  of  iron.  In 
order  to  investigate  the  action  of  iodine  upon  albumen,  Professor  Guerri 
saturated  it  with  dilute  phosphoric  acid,  collected  the  liquid,  evapo- 
rated the  solution  of  albumen  to  3°  Beaume',  and  afterwards  added 
finely  divided  iodine,  obtained  by  precipitating  tincture  of  iodine  with 
water.  This  caused  the  albumen  to  turn  red,  but  after  some  time, 
when  stirred,  it  regained  its  primitive  color.  These  changes  of  color 
occurred  repeatedly  after  additions  of  iodine,  until  at  length  the  red 
color  remained  persistent  and  mucilage  of  starch  was  colored  blue. 
When  this  point  was  attained  the  liquid  was  agitated,  and,  after  stand- 
