No abstract

1019 regulator. F o r e x p e r i m e n t a l w o r k dealing w i t h t h e p r o d u c t i o n of e t h y l alcohol f r o m sulfite w a s t e liquor FIG. 2 a n d of m e t h y l alcohol mixtures s u i t a b l e for d e n a t u r i n g purposes, a s t e a m pressure of less t h a n j p o u n d s was f o u n d efficient. In laboratories where air c u r r e n t s a r e troublesome, a cylindrical wind shield, i n d e p e n d e n t of t h e b u r n e r , is o f t e n employed. F o r use with a n y of t h e c o m m o n t y p e s of l a b o r a t o r y b u r n e r s , t h e a t t a c h m e n t s h o w n in t h e a c c o m p a n y i n g p h o t og r a p h is m u c h more convenient. I t consists of an i n v e r t e d sheet m e t a l cone j inches long, 2 inches i n d i a m e t e r at b o t t o m , a n d 3 inches a t t o p , a n d s u p p o r t e d b y a 3 -a r m e d f r a m e a t t a c h e d t o t h e b u r n e r t u b e . B y m a k i n g t h e s u p p o r t sufficiently rigid t h e triangle holding t h e crucible i n a s h d e t e r m i n a t i o n s a n d t h e gauze w h e n h e a t i n g small beakers m a y be placed directly across t h e t o p of t h e shield. Any t i n s m i t h can fashion a n d a t t a c h t h e shield, using for t h e 3 -a r m e d f r a m e a n o r d i n a r y c h i m n e y s u p p o r t (E. & No. 2613 or S a r g e n t , No. 1080). T h i s t y p e of b u r n e r . as i m p r o v e d , h a s been found v e r y useful i n light l a b o r a t o r y work. T h e improvement h a s been i n use several years a n d , as f a r as k n o w n , is original. AICRON. OHIO

No abstract

No abstract

The bitter glucoside of olives, olive 'leaves and olive bark was studied by Bourquelot and Vin-tilesco1 2345in 1908. They described it as a noncrystalline, intensely bitter substance, readily soluble in alcohol, fairly soluble in water and practically insoluble in ether. Its specific rotation was given by them as -127°and its reducing power on Fehling's solution as 0.412 that of dextrose. They christened it "oleuropein."Power and Tutin,2,3,4 in 1908, prepared a bitter mixture of several amorphous compounds from olive leaves and bark by the method of Bourquelot and Vintilesco. They inferred that the "oleuropein" of these investigators was not a pure substance. Vanzetti,6 in 1909, obtained an intensely bitter levorotatory amorphous substance from olive twigs. Hilts and Hollingshead6 (1920), in a report of studies on the chemical changes that occur during the ripening and pickling of olives suggested that the bitter principle is a tannin-like substance.