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Page 97
BY W. BASTICK.
The above essence is, as already known, butyric ether more or less
diluted with alcohol; to obtain which pure, on the large scale and
economically, the following process is recommended:--
Dissolve 6 lbs. of sugar and half an ounce of tartaric acid, in 26 lbs.
of boiling water. Let the solution stand for several days; then add 8
ounces of putrid cheese broken up with 3 lbs. of skimmed and curdled
sour milk and 3 lbs. of levigated chalk. The mixture should be kept and
stirred daily in a warm place, at the temperature of about 92� Fahr.,
as long as gas is evolved, which is generally the case for five or six
weeks.
The liquid thus obtained, is mixed with an equal volume of cold water,
and 8 lbs. of crystallized carbonate of soda, previously dissolved in
water, added. It is then filtered from the precipitated carbonate of
lime; the filtrate is to be evaporated down to 10 lbs., when 5-1/2 lbs.
of sulphuric acid, previously diluted with an equal weight of water, are
to be carefully added. The butyric acid, which separates on the surface
of the liquid as a dark-colored oil, is to be removed, and the rest of
the liquid distilled; the distillate is now neutralized with carbonate
of soda, and the butyric acid separated as before, with sulphuric acid.
The whole of the crude acid is to be rectified with the addition of an
ounce of sulphuric acid to every pound. The distillate is then saturated
with fused chloride of calcium, and redistilled. The product will be
about 28 ounces of pure butyric acid. To prepare the butyric acid or
essence of pine-apple, from this acid proceed as follows:--Mix, by
weight, three parts of butyric acid with six parts of alcohol, and two
parts of sulphuric acid in a retort, and submit the whole, with a
sufficient heat, to a gentle distillation, until the fluid which passes
over ceases to emit a fruity odor. By treating the distillate with
chloride of calcium, and by its redistillation, the pure ether may be
obtained.
The boiling-point of butyric ether is 238� Fahr. Its specific gravity,
0.904, and its formula,
C_{12}H_{12}O_{4}, or C_{4}H_{5}O + C_{8}H_{7}O_{3}.
Bensch's process, above described, for the production of butyric acid,
affords a remarkable exemplification of the extraordinary
transformations that organic bodies undergo in contact with ferment, or
by catalytic action. When cane sugar is treated with tartaric acid,
especially under the influence of heat, it is converted into grape
sugar. This grape sugar, in the presence of decomposing nitrogenous
substances, such as cheese, is transformed in the first instance into
lactic acid, which combines with the lime of the chalk. The acid of the
lactate of lime, thus produced, is by the further influence of the
ferment changed into butyric acid. Hence, butyrate of lime is the final
result of the catalytic action in the process we have here recommended.
* * * * *
PREPARATION OF CRUDE PELARGONATE OF ETHYL-OXIDE (ESSENCE OF QUINCE.)
BY DR. R. WAGNER.
It has been believed, until the most recent period, that the peel of
quinces contains oenanthylate of ethyl-oxide. New researches, however,
have led to the supposition that the odorous principle of quinces is
derived from the ether of pelargonic acid. In my last research on the
action of nitric acid on oil of rue, I found that besides the fatty
acids, which Gerhardt had already discovered, pelargonic acid is formed.
This process may be advantageously employed for the preparation of crude
pelargonate of ethyl-oxide, which, on account of its extremely agreeable
odor, may be applied as a fruit essence equally with those prepared by
Dobereiner, Hofmann, and Fehling. For the preparation of the liquid,
which can be named the essence of quince, oil of rue is treated with
double its quantity of very diluted nitric acid, and the mixture heated
until it begins to boil. After some time two layers are to be observed
in the liquid: the upper one is brownish, and the lower one consists of
the products of the oxidation of oil of rue and the excess of nitric
acid. The lower layer is freed from the greater part of its nitric acid
by evaporation in a chloride of zinc bath. The white flocks frequently
found in the acid liquid, which are probably fatty acids, are separated
by filtration. The filtrate is mixed with spirit, and long digested in a
gentle heat, by which a fluid is formed, which has the agreeable odor of
quince in the highest degree, and may be purified by distillation. The
spirituous solution of pelargonic ether may also be profitably prepared
from oleic acid, according to Gottlieb's method.--_Journal f�r
Praktische Chemie._
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