The Natural Organic Colouring Matters
By
Arthur George Perkin, F.R.S., F.R.S.E., F.I.C., professor of colour chemistry and dyeing in the University of Leeds
and
Arthur Ernest Everest, D.Sc., Ph.D., F.I.C., of the Wilton Research Laboratories; Late head of the Department of Coal-tar Colour Chemistry; Technical College, Huddersfield
Longmans, Green and Co.
39 Paternoster Row, London
Fourth Avenue & 30th Street, New York
Bombay, Calcutta, and Madras
1918
Kaikki kuvat (kemialliset kaavat) puuttuvat // None of the illustrations (of chemical formulas) included.
The epidermal cells of the leaves of certain flowering plants contain, dissolved in their cell sap, a substance which is coloured blue by iodine. The colour disappears on warming and returns on cooling, as is the case with starch. On this account the compound was regarded as an amorphous variety of starch by Sanio, its discoverer (Botanische Zeitung, 1857, 15, 420). Schenck (ibid., 1857, 15, 497, 455) doubted whether this substance was identical with starch, and the correctness of this view was confirmed by Nageli (Beitrage zur wissensch. Botanik, 1860, 2, 187). For the chemical examination of this substance the dried shoots of the S. officinalis were selected by Barger (Chem. Soc. Trans., 1906, 89, 1210) as the raw material, because this plant is relatively rich in the compound, and is grown on the Continent for pharmaceutical purposes, so that large quantities are easily obtainable.
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