328  Developments  in  Organic  Compounds.  {Am'JJu°iy1[,iSifrm' 
Amido-benzoic  acid  loses  its  sweet  taste  through  the  introduc- 
tion of  an  extra  acid  group  and  only  in 
Ortho-sulfamid-benzoic  acid 
v  S02NH9 
COOH' 
V/ 
through  the  close  linkage  brought  about  by  the  andride  formation 
is  an  intense  sweet  taste  developed 
SO 
>NH 
CO7 
Ortho-benzoic  sulfinid. 
To  correct  taste,  efforts  are  generally  directed  toward  either 
closing  the  reactive  groups  through  the  addition  of  radicals  or  the 
conversion  of  the  substance  into  an  insoluble  compound  which, 
however,  must  be  of  such  a  nature  as  to  readily  split  up  in  the 
alkaline  secretions  of  the  intestinal  canal.  Efforts  to  render  quinin 
salts  tasteless  have  been  successful  in  such  combinations  as  quinin 
chloro  carbonic  ester  CO  .  CI  .  C20H23N2O2,  also  Euchinin— an  ethyl 
carbonic  ester  of  quinin  C2H50  —  CO  —  OC20H23N2O2 
Freedom  from  tinnitus  as  well  as  from  taste  is  claimed  for  these 
salts. 
The  tasteless  character  of  quinin  tannate  is  known  to  us  all.  The 
disagreeable  taste  and  undesirable  action  in  the  stomach  produced 
by  tannin  are  repressed  by  forming  an  insoluble  compound  with 
albumen,  casein  or  gelatin,  as  for  example  in  such  compounds  as 
Tannalbin  (a  compound  of  tannin  and  albumin),  Tannigen  (acetic 
ester  of  tannin),  Tannon  (a  condensation  product  of  tannin  and  uro- 
tropin),  Tannoform  (a  condensation  product  of  tannin  and  formalde- 
hyde). These  are  all  valuable  intestinal  astringents.  In  this  con- 
nection the  salol  class  of  intestinal  antiseptics  introduced  by  Nencki 
may  be  mentioned.  Here  not  only  the  taste  but  also  the  caustic 
action  of  many  substances  is  avoided  through  esterification. 
7OH 
Salol         C6H4 '  Phenyl  salicylic  ester, 
XCOOC6H5 
