RESEARCHES ON EMULSINE 
357 
been formed to separate the caseous substance from its com- 
bination with the alkalies. 
Emulsine loses the property of decomposing amygdaline 
into oil of bitter almonds and prussic acid when its solution 
has been boiled, which is not the case when it is exposed in 
the dry state to a temperature of 212°. 
It was found very difficult to obtain the substance in a 
pure state fit for analysis, on which account the results do not 
agree very accurately with one another ; however, so much 
is evident from the analyses, that the emulsine precipitated 
by alcohol has a definite composition. The materials used 
for the following six analyses were prepared at different times. 
I. to IV. were dried for several days at 212°. For No. V. a 
fresh emulsion of almonds was first mixed with ether to dis- 
solve the oil, and then set. aside for two or three days in a 
closely-stopped vessel until the mixture had separated into 
two parts ; the upper stratum was a thick, opake, somewhat 
gelatinous mass, and consisted of a solution of the oil in 
ether ; the subjacent aqueous liquid was filtered, and imme- 
diately precipitated by alcohol. The emulsine prepared in 
this manner does not differ essentially in its composition from 
the others, as will be seen by the following numbers. VI. 
was prepared like I. to IV., but dried at 266° : — 
Carbon, 
Hydrogen, 
Nitrogen, 
Sulphur, n l' 2 ^l 3753 38 36 39 05 3359 3794 
Oxygen, 
The formula C 9 H 9 N0 6 would correspond to these numbers ; 
and if the amount of sulphur were likewise considered essen- 
tial, it would be 10(C 9 H 9 NO 6 )+S.— Ibid, from Liebig's 
Jinnalen. 
