ACTION OF ACIDS UPON A MYGDALIN E . 
79 
On its metamorphosis, the elements of 2 atoms of water 
would separate from the gum and pass to the protocyanide 
of benzoyle, when the gum would appear as sugar, and the 
cyanide of benzoyle, in the form of prussic acid and oil of 
bitter almonds. 
The action of acids upon amygdaline agrees perfectly 
well with both views; it is converted by them into formo- 
benzoilic acid and a humus-like substance, while the whole 
of the nitrogen is separated in the form of an ammonium 
salt ; the same decomposition consequently takes place as 
prussic acid and sugar of gum experience by acids. Sugar 
or gum yields the humus-like substance, and the formic 
acid produced from the prussic acid combines with oil of 
bitter almonds to form formobenzoilic acid. I have ex- 
amined this reaction, it is true, only with muriatic acid ; but 
undoubtedly all the stronger acids would act in a similar 
manner. 
A solution of amygdaline in fuming muriatic acid soon 
acquires on heating a yellow, and then a brown colour, and 
on the further application of heat, a large quantity of a 
blackish-brown, pulverulent, humus-like substa nee sepa- 
rates. On filtering the humine, and evaporating the brown 
liquid in the water-bath, a blackish-brown syrupy mass 
remains, which is a mixture of humic acid, chloride of 
ammonium and formobenzoilic acid. The latter can be 
extracted with ether, and obtained in large tabular rhom- 
bohedrons. Its solution immediately disengaged carbonic 
acid and oil of bitter almonds when heated with manga- 
nese; moreover, the analysis of the acid and of it's crystalline 
silver salt proved it to be formobenzoilic acid. On evapo- 
rating the acid liquid at a higher temperature than 212°, a 
portion of the formobenzoilic acid experiences an alteration, 
which deserves further examination. It becomes amor- 
phous, forms a solution with a small quantity of water, but 
is precipitated, on the addition of more water, as a heavy 
yellowish oil without odour. The same change was ob- 
served with formobenzoilic acid prepared from bitter almond 
