ith a garnet red tint. It does not reduce Fehling's solution. Its
analysis gave the following results:

Calculated for Found.
C_{29}H_{52}O_{20}. I. II.

C 48.33 48.69 48.31
H 7.23 7.33 7.45

When heated with water and a little sulphuric acid, sapotin is
decomposed and yields glucose and an insoluble matter which I call
_sapotiretin_. One hundred parts of sapotin produce 51.58 parts of
glucose and 49.67 of sapotiretin. The equation which represents this
reaction is:

C_{29}H_{52}O_{20} + 2H_{2}O = 2C_{6}H_{12}O_{6} + C_{17}H_{32}O_{10}

and requires 50 per cent. of glucose and 55 per cent. of sapotiretin.

Sapotiretin is an amorphous compound, insoluble in water, very soluble
in alcohol, less soluble in chloroform, insoluble in ether. Below is
the result of its analysis:

Calculated for Found.
C_{17}H_{32}O_{10}. I. II.

C 51.52 51.51 51.20
H 8.08 8.19 8.34

--_Amer. Chem. Jour._

* * * * *

DETECTION OF PEANUT OIL IN OLIVE OIL.

Holde, after a careful trial of the various processes for detecting
the above adulteration, gives the preference to Renard's, which he
describes as follows:

Ten grms. of the suspected oil, after being saponified, and the fatty
acids separated by hydrochloric acid, are dissolved in 90 per cent.
alcohol, and precipitated by sugar of lead. The oleate of lead is
separated by ether, and the residuum, consisting of palmitic and
arachic acids, is decomposed by hydrochloric acid. The fatty acids are
dissolved, with the aid of heat, in 50 c.c. of 90 per cent. alcohol.
The arachic acid which separates after cooling is filtered out and
washed, first with 90 per cent. and afterward with 70 per cent.
alcohol. It is then dissolved in hot alcohol, and the solution
evaporated in a weighed saucer. The weight of the residuum, after
taking into account the acid dissolved in the alcohol, equals the
whole amount of arachic acid contained in the oil; the melting point
of this residuum should be 70 deg. to 71 deg. C. With this process the author
has always been successful; but when the olive oil contains not more
than 5 to 10 per cent. of peanut oil, it is necessary to make t