摘要:

WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock. Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.

ISSN:0003-2654    

DOI:10.1039/AN9345900729

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock. Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.

ISSN:0003-2654    

DOI:10.1039/AN9345900730

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock. Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.

ISSN:0003-2654    

DOI:10.1039/AN9345900733

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock. Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.

ISSN:0003-2654    

DOI:10.1039/AN9345900736

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock. Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr.E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper. Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.

ISSN:0003-2654    

DOI:10.1039/AN9345900739

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

744 NOTES Notes The Editor wishes to point out that the pages of the Journal are open for the inclusiort Such notes of short notes dealing with analytical practice and kindred matters. aye submitted to the Publication Committee iut the usual manner. THE MICROSCOPICAL EXAMINATION OF HERBS THE culinary herbs in general use in Great Britain possess many microscopica1 features by which they may be identified but when they are mixed together or adulterated with leaves having no aromatic properties it is essential to have some diagnostic characteristics which afford a means of identifying the various herbs-During the microscopical examination of a large number of samples it became obvious that among the chief characteristics to which attention had t o be directed were the glands and the hairs and the size of the former and the nature of the latter gave useful proof of the identity of many types of herbs.The glands vary in size in the different herbs and the following figures represent many hundreds of measurements made by means of an eye-piece micrometer and a one-quarter inch objective. MEASUREMENTS OF GLANDS IN LEAVES Sage Thyme Marjoram Mint Basil Minimum diameter 56P 6% 64P 6% 66P Maximum , 7% 7% 7% 7% 7% For the preparation of the leaves for their microscopical examination the method finally adopted was to treat them with warm 2 per cent. alcoholic potassium hydroxide. solution rinse with water and finally clear by warming with a solution of chloral hydrate. The leaf fragments were then mounted in 30 per cent. glycerin solution and after such treatment the glands appeared as clear regular spherical discs (unless viewed endwise) and when measuring their diameters it was noticed that their size bore some relation to that of the stomata on the same specimens.In general the measurements of the diameter of the glands showed this t o be approximately three times that of the length of the long axis of the stomata, and when accurate measurements were made the following results were obtained : RATIO OF THE MEASUREMEYTS OF GLANDS AND STOMATA Basil Mint Sage Thyme Marjoram Minimum value . . . . . . 2.65 2-80 3.12 3.30 3.64 Maximum , . . 2.78 3.00 3.27 3.40 3.74 Average value for all samples examined. . 2-72 . 2.87 3.19 3-33 3.68 Note.-In this table the length of the stomata'is taken as unity.These results were based on the examination of numerous samp1es:of English and foreign-grown herbs and to confirm the figures for mint (Mentha viridis) the plant was grown in London and the leaves from it afforded the following figures: Ratio values Mean Brown older leaf . . 2-87 2-83 2.86 2-88 Green young leaf . . 2.85 2.95 2.88 2.8 SOTES 745 The leaves of both French and Dalmatian sage were examined in this manner, and in every case the ratio was found to be within the above-mentioned limits. I t is essential that as many measurements as possible should be made both of the diameters of the glands and of the long axis of the stomata in order to obtain a reasonably accurate average-ratio value. I t should not be inferred that these limits are specific for the respective leaves, but they represent the values obtained with some hundred samples and recent examinations have confirmed the figures.I wish to record my thanks to Mr. C. E. Sage in whose laboratories this investigation was carried out and to whom I am indebted for permission to publish the results. S. G. E. STEVENS ANALYTICAL LABORATORIES 10 LONDON STREET E.C.3 THE COMPOSITION OF THE SATURATED FATTY ACIDS OF JAPANESE CHRYSALIS OIL VERY little has been published on the saturated fatty acids of chrysalis oil. Tsujimoto (C.I. 1908 1910) in one of his papers on this oil referred to an acid (m.pt. 59" C. ; formula C1,H,02) and suggested that it was probably a mixture of acids of the c16 and C, series. Kawase and his co-workers ( J .SOC. Chem. Ind., 1921 40 6 6 4 ~ ) however isolated an isopalmitic acid (m.pt. 57-59") and palmitic acid from the saturated acids. According to them this isopalmitic acid crystallises from alcohol in flat prisms and both the acid and its magnesium salt are less soluble in alcohol than palmitic acid or magnesium palmitate. Its methyl ester melted at 28" C. and distilled more rapidly than methyl palmitate under reduced pressure. The sample of chrysalis oil used in our investigation had the following characteristics :-sp.gr. at 15"/4" C. 0.9242; n 1.4750; acid value 4-0; saponi-cation value 198-8 ; iodine value (Wijs) 128.6. The mixed fatty acids (ca. 700grms.) prepared from the oil were separated into solid and liquid acids by the lead salt and alcohol method.The solid acids (about 25-7 per cent.) melted at 55 to 56" C. and had neutralisation value 212.8, and iodine value 14-3. They were methylated in the usual manner and the esters were separated by fractional distillation wder reduced pressure into the following fractions: Iodine Sapon. Fraction B.pt. Yield M.pt. value Sapon. value No. ("C.) Grms. ("C.) n t (Wijs) value (calculated) 1 2 3 4 5 6 7 8 9 10 11 -180 4 180-185 11 185-187 30 187-189 30 189-191 36 191-193 20 193-195 12 195-198 11 198-200 10 200-202 6 (Residue) 8 28.5-29 1 -4339 27-6-28 27-6-28 1.i343 24.8-25.4 1.4347 25.1-25.5 21-8-22.2 1-&50 21-5-22 21.3-21.6 1d370 22-5-23 1 4392 28.3-28-7 1.4408 29-5-30 9 , 4.5 5.7 7.3 10.1 12.2 16.3 19.8 29-0 34.5 37.7 38.1 208-1 208.0 (&H,02CH3 208.4 = 207.57 205.4 204.3 203.9 = 197.33 203-4 195.6 204.0 C,,H,O,CHa 195.5 Cl,Hs0,CH3 170.9 = 188.07 Sum 178grms.Loss approx. 8grms. A large amount of palmitic acid was separated from fractions 1 2 and 3, and a small quantity of stearic acid from fractions 8 9 and 10 but no indicatio 746 NOTES was obtained of the so-called isopalmitic acid found by Kawase. The crude fatty acids from fraction 6 were recrystallised thrice from 95 per cent. alcohol and twice from petroleum spirit. The resulting acid (m.pt. 58-58-6" C. neutralisation value 207.6) seemed to be a chemical individual but it will probably be found to be a mixture of C, and C, acids as Tsujimoto suggested. Moreover it is an interesting fact that an acid corresponding with C or C was found in the residue.DEPARTMENT OF APPLIED CHEMISTRY H. IKUTA S. UENO FACULTY OF ENGINEERING OSAKA IMPERIAL UNIVERSITY FUSED BEADS ON PLATINUM WIRE AS SOLVENTS FOR SMALL PARTICLES OF INSOLUBLE MATERIAL WHEN a small particle of a substance insoluble in acid has to be dealt with the usual microchemical methods are not very convenient. Fusion on platinum foil or a small platinum spatula or very small platinum vessel causes creeping of the fusion mixture. I find that the most satisfactory medium is a fused bead on a 0.009 inch platinum wire the bead being about 1 mm. across. When a fusion has to be undertaken with a nitrate the platinum wire should be twisted into a spiral 1 mm. in diameter; two turns are sufficient to prevent loss of the bead.These experiments decided me to try the possibilities of the borax bead as a solvent. Borax has the advantages of dissolving a large number of substances, including many silicates and of giving a clear bead so that the completion of solution is obvious. I t also enables one to control the saturation of the solution by the size of the bead. In order to decide what group a substance is in a bead of microcosmic salt is useful as it is acid. I prefer a spirit lamp with a small flame for making the bead. If the bead is placed in dilute hydrochloric acid the presence of silver is at once shown by a copious amorphous precipitate forming round it. If lead is present the bead dissolves without separation of lead chloride crystals but the addition of potassium iodide produces a precipitate.If a borax bead containing lead is placed in potassium iodide solution crystals of lead iodide are formed on the bead. If the microcosmic salt bead is placed in a weak solution of hydrochloric acid saturated with hydrogen sulphide gas a precipitate round the bead of the sulphides in Group I1 is quickly formed. Dilute acetic acid saturated with hydrogen sulphide gives a white precipitate with a microcosmic salt bead containing zinc. Zinc in a borax bead will give a precipitate with ammonium sulphide. Ammonium carbonate and ammonia give an opaque bead and a white pre-cipitate with metals of the calcium group. Dilute sulphuric acid gives an amorphous precipitate with barium and a crystalline precipitate with strontium or calcium.The various specific reactions sometimes take place on the bead direct and sometimes require previous solution or treatment with hydrochloric or nitric acid. A minute drop from a drawn-out narrow glass tube just sufficient to immerse the bead is used. An acid solution of potassium ferrocyanide gives a red precipitate with copper and a blue one with iron. Antimony tin and bismuth beads yield the appropriate precipitate with calcium chloride and potassium iodide and the characteristic brown crystals are obtained with a bead containing lead and copper acetate and potassium nitrite. Platinic chloride gives a yellow precipitate with a bead containing potassium. An important universal reagent in microchemical analysis is potassium mercury thiocyanate.A drop of strong hydrochloric acid is placed on the bea NOTES 747 and evaporated to dryness the undissolved portion of the bead is removed and the dry salts are dissolved in a drop of water and brought into contact with the thiocyanate reagent on the glass slide. In order to test for silver with chromate the bead is immersed in a drop of nitric acid and evaporated to dryness; the remainder of the bead is removed the residue is dissolved in water and a crystal of potassium chromate is introduced. In testing for manganese with potassium chromate a sodium carbonate bead is used; it is dissolved in hydrochloric acid the solution is evaporated to dryness, and the residue is dissolved in water and the solution is tested with a crystal of potassium chromate.This is the only reaction I have found where neither borax nor microcosmic salt is suitable. A bead containing an aluminium salt forms a red lake if immersed in ammonia containing a little alizarin dissolved in it. In testing for cobalt with potassium nitrite and for nickel with dimethyl-glyoxime the liquid is first evaporated in hydrochloric acid. Magnesia is best tested for in a microcosmic salt bead Evaporate with a drop of water remove the bead moisten the residue with nitric acid evaporate again, add ammonia and scratch the glass with a platinum wire. The advantages of the bead are (i) the saturation of the solution is under control; (ii) one drop of solvent water or acid is sufficient to dissolve sufficient of the bead to carry out the test the same bead serving again and again to supply fresh highly concentrated solutions and where the direct action on the bead of a reagent is possible the precipitation takes place round the bead giving the maximum of concentration.In testing for silica evaporate with hydrochloric acid remove the bead, evaporate the residue again with hydrochloric acid dissolve in water and add a weak solution of methyl violet; the silica particles are stained and made easily visible. The metals can easily be electro-deposited from a bead by forming the bead a t the end of a straight platinum wire immersing it together with another wire in a conducting solution and connecting the two wires with a source of electric current. The bead is rapidly dissolved and the metals deposited on the wire the maximum concentration being thus obtained.The microcosmic salt bead should be used only for special reactions as it introduces phosphates. The presence of borates and boric acid from the borax bead does not seem to interfere with the reactions given above. Where a neutral bead is required the borax and microcosmic salt can be mixed in the proper proportions. Obviously the method is equally applicable to the many specific tests now available with organic reagents. A. P. LAURIE 38 SPRINGFIELD ROAD ST. JOHN’S WOOD N.W.8 THE DETECTION OF SMALL QUANTITIES OF GERMANIUM IN THE PRESENCE OF ARSENIC IN a previous communication (ANALYST 1934 462) a new electrolytic method for the determination of small quantities of germanium in the presence of arsenic was described.The present investigation was carried out to determine whether the existing chemical methods of reduction can be improved and in particular be adapted for the determination of germanium when arsenic is present. Muller and Smith ( J . Amer. Chem. Sac. 1922 44 1909) have detected 0.06 mgrm. of germanium in the Marsh type of apparatus using sodium amalgam as a source of nascent hydrogen; with aluminium and potash they found that 5 mgrms. of germanium dioxide wer 748 NOTES needed to give a mirror. The detection in the presence of arsenic was not considered. METHoD.-The apparatus consisted of a round-bottomed flask to which was attached an air condenser which in turn was connected with a decomposition tube. Into the flask was led a stream of hydrogen gas obtained from a cylinder the gas passing through a safety trap and a bubbler.The flask was also fitted with a dropping funnel for the introduction of alkali and germanium solution after the apparatus had been filled with hydrogen. 1. REDUCTION WITH SODIUM AMALGAM.-Twenty-five grms. of sodium amalgam containing about 3 per cent. of sodium were placed in the flask and when the apparatus had been filled with hydrogen the solution to be reduced and 10 ml. of 10 per cent. sodium hydroxide solution were added through the dropping funnel. Then the decomposition tube was heated to redness the flask gently warmed until a brisk evolution of gas resulted and the rate of hydrogen passing was adjusted to about three bubbles a second. Blank tests showed the materials in use to be free from any mirror-producing substances.Detection of Small Quantities of Germanium-In this way a definite metallic deposit was obtained in the combustion tube with 0.05mgrm. of germanium dioxide in 25 minutes. Standard mirrors were prepared from quantities of germanium dioxide ranging from 0.05 mgrm. to 0.1 mgrm. and by matching it was found possible to differentiate between quantities of dioxide varying by 0-01 mgrm. Detection in the Presence of Arsenic.-As with the electrolytic method arsenic present as an arsenate was found not to be reduced and the expected germanium stain was obtained. (For oxidation of arsenite to arsenate see ANALYST 1934, 462.) A quantity of 120 mgrms. of potassium arsenate was found not to interfere with the deposition of germanium.reduction the action is so vigorous that the procedure was varied slightly. Three grms. of aluminium turnings were placed in the flask the germanium solution was added and potassium hydroxide (23 grms. in 100 ml. of water) was introduced drop by drop through the funnel. No mirror was obtained with amounts of germanium dioxide less than 0.16 mgrm. SOME OTHER REDUCING SoLuTIoNs.-Devarda’s alloy was ineffective with as much as 10 mgrms. of germanium dioxide. Hydroxylamine hydrochloride was also tried but did not reduce 10 mgrms. of germanium dioxide whilst hydrazine sulphate did not reduce 2.25 mgrms. of the dioxide. CoNcLusIoN.-The amounts of germanium dioxide which may be estimated by the methods described are as follows: (i) Electrolytic method 0-027 mgrm.in steps of 0-01 mgrm. of GeO up to (ii) Sodium amalgam 0-05 mgrm. in steps of 0.01 mgrm. of GeO up to (iii) Aluminium and potassium hydroxide method least amount of GeO, A smaller quantity did not give satisfactory results. 2. REDUCTION WITH ALUMINIUM AND POTASSIUM HYDROXIDE.-In this 3. 0.1 mgrm. of GeO,. 0.1 mgrm. of GeO,. detected = 0.16 mgrm. Only methods 1 and 2 are recommended for purposes of analysis. When using either of these methods series of standard mirrors must be prepared by the method and with the apparatus to be employed. In both cases differences of 0.01 mgrm. of GeO can be recognised. The maximum amount of germanium dioxide which I have used in any one experiment by the electrolytic or sodium amalgam method is 0.1 mgrm.and it is recommended that when larger amounts than 0.1 mgrm. are present in the test an aliquot part be taken to bring the amount below this figure NOTES 749 In no case is all the germanium which is placed in the solution recovered in the mirror but this circumstance does not detract from the usefulness of the method when care is taken to carry out experiments on the substance of unknown composition in the identical way employed for making the standards. Both the methods may be employed in the presence of arsenic in the quinquevalent condition. I should like again to express my indebtedness to Dr. H. J. S. Sand for the continued interest which he has taken in the work. S. A. COASE THE SIR JOHN CASS TECHNICAL INSTITUTE ALDGATE E.C.3 THE USE OF ULTRA-VIOLET LIGHT FOR THE DETECTION OF TRACES OF SULPHIDES THE method described by Grant and Booth (ANALYST 1932 57 514) has been used successfully for the detection of sulphides.The only modification which is applicable is the use of 0.5 ml. of a saturated solution of quinine in water instead of the solid alkaloid; a minimum quantity of quinine should be used in order to ensure the formation of the acid sulphate which has a more intense fluorescence than the normal salt. The maximum sensitiveness of the test is 0.1 mgrm. of sulphide sulphur added in the form of a dilute solution of sodium sulphide (1 ml. = 1 mgrm. S.). This was standardised by means of the colour produced in the presence of ammonia with a standard solution containing lead. In this connection an attempt was made to find the limiting concentration necessary for the production of the fluorescence of quinine sulphate.I t was found that if 0.01 N sulphuric acid was added drop by drop to about 15 ml. of a solution of the quinine in a test tube and this was illuminated horizontally by transmitted filtered ultra-violet light and viewed vertically a faint blue fluorescence was visible in solutions containing 1 0.5 x lo8 of quinine. If one excepts X-ray methods this would appear to be one of the most sensitive tests known. HACKNEY TECHNICAL INSTITUTE LONDON E.9 JULIUS GRANT H. PROCTER-SMITH ULTRA-VIOLET LIGHT AS A MEANS OF DETECTING ARTIFICIAL WATERMARKS ARTIFICIAL watermarks usually fall into one of two classes viz. : Those produced by stamping the finished paper with an oily medium which creates the impression of transparency.Such watermarks are usually removed by extraction with ether and owing to the presence of oily matter, fluoresce vividly in filtered ultra-violet light whilst genuine watermarks remain invisible or at the most appear in dark outline. Frequently the fluorescence is enhanced after the process of extraction with ether whereas with genuine water-marks there is no alteration. Artificial watermarks of this type arc comparatively easy to recognise and an application of the method to the detection of a banknote forgery has already been described (ANALYST 1933 58 603). In the second type of imitation watermark an impression is produced on the paper before it is completely dried by means of a circular rubber band carrying the design in relief.I t differs from the genuine watermark only in that the latter is applied to the wet pulp on the machine wire before it really becomes (i) (ii 750 OFFICIAL APPOINTMENTS paper and consequently it is more difficult to identify than the first type mentioned above. The method now suggested for this purpose depends on the fact that althmgh both the genuine watermark and the artificial watermark of the second type depend on producing a thin place in the paper in the former case the wet pulp is squeezed aside from the places where the impression falls whilst in the latter the almost dry paper is compressed into a denser form. Water will therefore penetrate more rapidly through the genuine watermark than through the imitation design, although the thickness may be identical.The procedure is as follows:-Ordinary icing sugar is dried in the oven and a mixture of 100 grms. with 0.5 grm. of Rhodamine-6G (concentrated) is ground well in a mortar and transferred to a small bottle provided with a metal screw-cap, the top of which is inset with a piece of 70-mesh bronze gauze so as to form a “pepper-box”; when not in use the bottle and its contents should be kept in a desiccator containing calcium chloride. For the actual test the mixture is sprinkled uniformly in a thin layer over the watermark and adjacent portions of the paper so that the surface just remains visible and the paper is then placed in a dish of water under a source of filtered ultra-violet light in a dark room. Complete penetration of the water through the paper is indicated by a bright golden fluorescence due to the solution of the dye.With the genuine watermark only this is found to occur most rapidly through the watermark the design of which stands out vividly against a dark ground for a few seconds before the remainder of the sheet is penetrated. With imitation water-marks however the rate of penetration is uniform throughout the sheet. This method has also been applied to the determination of the degree of sizing of paper in terms of its resistance to penetration by water and an end-point is obtained which is considerably sharper and more consistent than those provided by existing methods. Full details will be published shortly. I am indebted to the Directors of Messrs. John Dickinson & Co. Ltd. for permission to publish these results. JULIUS GRANT THE LABORATORIES CROXLEY MILLS HERTS Official Appointments THE Minister of Health has approved the following appointments : Trent in addition to Ernest Victor Jones (October 5th). Stockport in place of William Marshall (deceased) (October 15th). FREDERICK DIXON as a Public Analyst for the County Borough of Stoke-on-THOMAS REGINALD HODGSON as a Public Analyst for the County Borough o

ISSN:0003-2654    

DOI:10.1039/AN9345900744

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

NOTES FROM THE REPORTS OF PUBLIC ANALYSTS 751 Notes from the Reports of Public Analysts T h e Editor would be glad to receive the A n n u a l or other Reports of Public Analysts Notes made from such Reports containing matter of special interest to the Society. would be submitted to the Publication Committee. CITY OF BIRMINGHAM REPORT OF THE CITY ANALYST FOR THE SECOND QUARTER 1934 OF the 1426 samples of food and drugs submitted during the quarter 91 were bought informally. The total number of adulterated or incorrect samples was 96. GRAPE FRUIT BuTTER.-This article the name of which suggests that a fair amount of butter is present was found to contain only 2.5 per cent. In appearance and taste it resembled lemon cheese but in so far at least as the fat-content was concerned it was inferior to the average sample of this commodity which usually contains about 10 to 15 per cent.of butter. The use of the word “butter” as part of the description of this article would appear to be misleading and un j ust ifiabl e. TABLE VINEGAR.-A sample bought as table vinegar was supplied in a bottle labelled “ Table Vinegar. Absolutely Pure Wood Vinegar.” Table vinegar should consist of malt vinegar and such a label as the above is a contradiction in terms. The packers were cautioned. “DOUBLE-STRENGTH” TEA.-The label on a sample of tea stated “One teaspoonful will more than equal two teaspoonfuls of ordinary tea.” The amount of extract given by boiling the tea with water was 40 per cent.-a perfectly normal figure showing that to make the usual infusion about the same quantity of the sample would be required as of any other tea.The packers agreed to delete the words in question from the labels. The label on another sample of tea stated that a half-pound would go as far as one pound of ordinary tea and in addition the article was described as ‘‘ double strength.” The total boiling-water extract in this case was 42 per cent. which is again a normal figure. Representations have been made to the firm concerned. H. H. BAGNALL CITY AND COUNTY OF BRISTOL ANNUAL REPORT OF THE PUBLIC ANALYST FOR THE YEAR 1933 THE number of samples submitted for analysis was 1375 and of these 69 were adulterated. BRITISH WINES AND UNFERMENTED CORDIALS.-TWO samples of British wine and six of unfermented cordials were examined and the following results were obtained : Description British Wine Unfermented Cordial & A I \ No.514 517 Lowest Highest Average Sp.gr. at 15.5 “C. . . . 1021.9 1076.0 1055.3 1273.1 1116.7 Alcohol by wt. per cent. 12-23 9.1 1 0.16 0.70 0.38 Alcohol by vol. per cent. 15.12 11.30 0.19 0.88 0.47 Total solids per cent. . . 8.90 22.54 14-28 60.42 27-80 Ash per cent. . . 0.313 0.150 0.005 0.10 0-05 752 PALESTINE ANNUAL REPORT OF THE GOVERNMENT Sulphur dioxide was present in one of the British wines the amount being 0.036 per cent. but it was not found in the unfermented cordials. Two of the latter however contained 0-07 per cent. of benzoic acid and were condemned, while two others contained 0.05 and 0.022 per cent. respectively. Saccharin was detected in three of the unfermented cordials. LEMONADE TABLETS-A sample submitted by the Port authority consisted of 96.5 per cent. of citric acid with colouring matter but no sugar. It was free from sulphur dioxide and contaminating metals. E. RUSSEL

ISSN:0003-2654    

DOI:10.1039/AN9345900751

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock. Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.

ISSN:0003-2654    

DOI:10.1039/AN9345900752

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock. Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.

ISSN:0003-2654    

DOI:10.1039/AN9345900753

出版商:RSC    

年代:1934

数据来源: RSC

摘要:

WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock. Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent. Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it.In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given.However, potatoes had been given to horses in limited quantities without bad results. Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes.Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING 439 DISCUSSION The PRESIDENT remarked that it seemed somewhat strange that potatoes in certain states (old potatoes, green potatoes, etc.) were often described as highly toxic to stock.Many hundreds of tons had been used as stock feed, and he had never actually known of any stock poisoning. Of course, it could be argued that the potatoes used for feeding were often cooked, and much of the solanine dissolved out, but, on the other hand, a large number of these potatoes were used uncooked, and, therefore, stock did consume this vegetable with its full content of solanine, and, so far as he knew, without detriment. During the war a circular was issued, stating that potatoes were an injudicious feed for horses, and setting out the maximum amount that should be given. However, potatoes had been given to horses in limited quantities without bad results.Mr. C. E. SAGE said that cases of solanine poisoning were not infrequent, but he knew of no fatal one, caused by eating the bright red berries of Solanum dulcamara, which grew plentifully in this country. Solanum nzgrum, which had white flowers and black fruits, were sometimes eaten by country children, but he had never met with any casualties. Until recently the fruits of Solanum carolinense were used in America for the preparation of a tincture for medicinal use. I t grew plentifully as a weed in the Southern States, and the orange-coloured fruits were known as Sodom apples. The alkaloids, solanine and solanidine, existed in the fruits, and, as the negroes had used it for a long time as a remedy for falling sickness, the alkaloid could not be particularly toxic, although it was undoubtedly potent.Solanum chenopodium was a native of Queensland, and some thirty years ago he had isolated the alkaloid solanine from it. In Brazil, S. aculeatissimum was the plant yielding Sodom apples. It also contained solanine. With all these sources of solanine, and with potatoes and tomatoes containing it, there seemed to be no great danger from its toxicity. The leaves of S. nigrum were boiled and eaten in the Hawaii Islands, and the fruits known as “fox’s grapes’’ could be eaten in small quantities without any harmful effects. With sprouting potatoes it did not seem beyond the bounds of possibility that some product of decomposition might have caused the illness of people recorded in the paper.Mr. W. PARTRIDGE said that his only experience in the determination of solanine was in connection with a case in which it was alleged that potatoes had been tampered with and had caused illness. He had used the Meyer process, as outlined by Harris and Cockburn (ANALYST, 1918,43, 133) , but with the improve- ments (including the correction for solubility in ammonia wash-water) of Borner and Mattis (ANALYST, 1924, 49, 284). The potatoes in question, substantial areas of which were green, contained 19 mgrms. of solanine per 100 grms. Taking the attitude that normal potatoes contained about 2 mgrms., and never niore than 8 mgrms. per 100 grms., and that 25 mgrms. per 100 grms. were known to be dangerous, he had felt justified in associating the symptoms, minor though they were, with green potatoes. Mr. E. M. HAWXINS remarked that there seemed to be something in the wisdom of old-fashioned country folk. Thirty years ago when, fresh from the town, he went to live in a rural district, the old country folk instructed him that a potato which was allowed to get green through exposure above the earth was likely to be dangerous to human beings and to animals, and he, therefore, never used them. He thought it significant, in the Glasgow case, that more solanine was contained in potatoes which were green from exposure to sunlight than in the white tubers, and the paper certainly bore out this same contention.

ISSN:0003-2654    

DOI:10.1039/AN934590755b

出版商:RSC    

年代:1934

数据来源: RSC