Technical Methods of Chemical Analysis Volume 3, PT. 1
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 edition. Excerpt: ...alcohol; congealing point (see p. 260) + 17 to +19. When improperly kept the congealing point may become depressed to below o, and at the same time the oil will become heavier than water through the formation of anisaldehyde. Anethole, C10H12O.--d'25 0-984-0-986; aD + 0; n 1-559-1-561; congealing point 21-22; melting point 22-5-23; boiling point (760 mm.) 233-234; soluble in 2-3 vols. of 90 per cent. alcohol. Bay Oil.--From the leaves of Pimento. acris, Wight. d15 0-965-0-985; aD laevorotatory to--3. Usually not giving a clear solution with 90 per cent. alcohol. Eugenol content 40-70 per cent. The determination of the eugenol is conducted in the manner described under Clove Oil. Bergamot Oil.--The oil expressed from the rind of the fruit of Citrus Bergamia, Risso. Colour green or yellowish-brown; dn 0-881-0-886; aD + 8 to +24; soluble in vol. or more of 90 per cent. alcohol. Amount of linalyl acetate (see p. 262) 35-45 per cent; residue on evaporation, 5-6 per cent. For determining the latter, about 5 g. of the oil are weighed accurately to 1 cg. in a tared glass dish, and heated on a water-bath until the residue has completely lost the odour of bergamot oil. After cooling, the dish is weighed with the residue. This will amount to more than 6 per cent. of the oil if fatty oil were present. Rectified bergamot oil is colourless, and volatilises without leaving any appreciable residue. Bitter Almond Oil.--Prepared by the fermentation and subsequent distillation of bitter almonds, from Prunus Amygdalus, Stokes, or of apricot kernels, from Prunus Armeniaca, Linne, which have been deprived of fatty oil. Bitter Almond Oil containing Hydrocyanic Acid.--d1b 1-045-1070, but with a large proportion of hydrocyanic acid the specific gravity is higher; aa...
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