sapotin

I prepare sapotin in the following way: The almonds are rasped, dried at 100° C. and washed with benzene, which takes away an enormous quantity of fatty matter.

Scientific American Supplement, No. 841, February 13, 1892 Various

I obtained sapotin for the first time by heating dry raspings of the almond with 90 per cent. alcohol.

Scientific American Supplement, No. 841, February 13, 1892 Various

The solution is filtered as rapidly as possible, in order to avoid its cooling and depositing the sapotin in the filter.

Scientific American Supplement, No. 841, February 13, 1892 Various

This last contains the glucoside which I call _sapotin_.

Scientific American Supplement, No. 841, February 13, 1892 Various

As soon as the temperature of the filtered liquid begins to fall, a voluminous precipitate is seen to form, which is the sapotin.

Scientific American Supplement, No. 841, February 13, 1892 Various

When heated with water and a little sulphuric acid, sapotin is decomposed and yields glucose and an insoluble matter which I call

Scientific American Supplement, No. 841, February 13, 1892 Various

If thrown into concentrated sulphuric acid, sapotin colors it with a garnet red tint.

Scientific American Supplement, No. 841, February 13, 1892 Various

The sapotin separates from its alcohol solution in the form of microscopic crystals.

Scientific American Supplement, No. 841, February 13, 1892 Various

One hundred parts of sapotin produce 51.58 parts of glucose and 49.67 of sapotiretin.

Scientific American Supplement, No. 841, February 13, 1892 Various