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 investigations of Willstatter and his collaborators have thus far resulted in the isolation of three monomethyl ethers possibly a fourth and two dimethyl ethers of delphinidin, together with the glucosides derived from them. The monomethyl ethers have been designated ampelopsidin, myrtillidin and petunidin, being, respectively, the products of hydrolysis of the glucosidal pigments of the fruits of Ampelopsis quinquefolia, Michx. (Vitis hederacea, Ehrh.), and bilberry (Vaccinium myrtillus, Linn.), and of the flowers of the petunia, whilst the product similarly obtained from the fruit of Vitis riparia, Michx. (odoratissima, J. Don) is either a fourth monomethyl ether, or is identical with myrtillidin, the evidence available being insufficient for a final decision. The dimethyl ethers are known as malvidin and oenidin, and have been obtained from the violet flowers of the wild mallow (Malva silvestris, Linn.) and the fruit of the black North Italian grape respectively.
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