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SELECTED ARTICLES. 
ART. LXL— ACTION OF SULPHURIC ACID UPON OILS. 
M. E. Fremy has examined the action of sulphuric acid 
upon olive and almond oils. These oils treated with half their 
weight of concentrated sulphuric acid, gave origin to four 
combinations, which the author designates under the names 
sulpho-stearic, sulpho-margaric, sulpho-oleic and sulpho-glyce- 
ric acids. 
Sulpho-stearic and sulpho-margaric acids are decomposed by 
water, the first into sulphuric acid and a new one, hydro-stearic 
acid, the second into sulphuric and meta-margaric acids. 
Hydro-stearic acid is white, soluble in alcohol and ether, 
and crystallizes into hard granular masses. Its composition 
can be represented by that of stearic acid, hydrated. 
Meta-margaric acid is less soluble in alcohol than the pre- 
ceding; it melts at 49°. In the salts, it is isomerical with 
margaric acid; but isolated, it contains more water. 
Sulpho-oleic acid is soluble in alcohol and water, but the 
aqueous solution is slowly decomposed at the ordinary tem- 
perature. It is instantaneously decomposed at 100°; afford- 
ing sulphuric acid, and a new one, hydro-oleic acid, the com- 
position of which is represented by that of oleic acid, hydrated. 
Hydro-oleic acid, submitted to heat, is transformed into 
water, carbonic acid and two hydrogenized carbonated liquids, 
olcene and elaene; they contain hydrogen and carbon in the 
same proportions as olefiant gas, but in a greater state of con- 
densation. Oleene melts at 55°, and elaene at 108°. They 
both combine with chlorine. 
Journal de Pharmacie. 
