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AUGUST, 1933 Vol. LVIII,, NO. 689 THE ANALYST PROCEEDINGS OF THE SOCIETY OF PUBLIC ANALYSTS AND OTHER ANALYTICAL CHEMISTS An Investigation of Solanine Poisoning BY S. G. WILLIMOTT, PH.D., B.Sc. (Read at the Meeting, May 3, 1933) IT is not always realised that the familiar potato plant (Solanurn tuberostcm) contains, in all its tissues, including the edible tuber, varying amounts of a poisonous gluco-alkaloid, solanine. It is well known that, under certain conditions, this alkaloid may accumulate in the tubers themselves, particularly when sprouting, in amounts which are definitely poisonous; hence most poisoning cases have been successfully traced to this cause. No case, however, appears to be on record, such as the one here recorded, in which an outbreak of solanine poisoning was traced to the young green shoots of the potato which had been consumed as a vegetable.This is the distinctive feature of certain cases in Cyprus and, so far as I am aware, there is no account of the use of young potato shoots as human food in other parts of the world.* A review of the literature reveals the fact that authentic cases of solanine poisoning are not so rare as authorities appear to believe (cj. Taylor’s Medical Jiwisprudence).2 In Great Britain, the most serious case of recent years occurred in Glasgow in 1917, and involved 61 persons. This case was investigated by Harris and C~ckburn,~ who concluded that the poisoning was the result of eating potatoes which, on analysis, proved to contain five or six times the amount of solanine of normal potatoes. Prior to this, Taylor2 cites a very doubtful case in which two boys succumbed in 1902, but apparently no analysis of the potatoes in question was made. On the Continent, cases of mass poisoning are not infrequent.Autenrieth4 mentions an outbreak of solanine poisoning which affected 673 soldiers in Strasbourg, and Pfuh15 describes in detail the poisoning by potatoes of 56 soldiers of the Berlin garrison in 1899. More recently, in the autumn of 1922, a serious epidemic broke out in Germany which was traced to the abnormal content of solanine in the potato crop of that year.s97 This was attributed to the excessive rainfall, but the evidence available is not conclusive. Isles of France and Bourbon, and in Hawaii 1slands.l * The leaves of the garden nightshade (Solanurn nigrum) are said to be eaten, boiled, in the 43 1432 WILLIMOTT : AN INVESTIGATION OF SOLANINE POISONING Numerous determinations, principally by German investigators, have been made on the solanine-content of normal and abnormal potatoes, in the cooked and uncooked state, and on the sprouts and peelings. The range of variation in the findings is considerable, which may, perhaps, be accounted for by the use of different methods.These data have been summarised for comparison in Table I, and it has been found convenient to state the solanine-content as mgrms. per 100 grms. of material. TABLE I SOLANINE-CONTENT OF POTATOES Material Peeled potatoes, Jan .-Feb. Do. Unpeeled potato peelings Potato sprouts, 1 cm. long Peeled and un- cooked potatoes Peeled and cooked potatoes Peeled and un- cooked (May) Do (June) Normal potatoes Table potatoes Forage potatoes Potatoes, raw (aver.18 var.) Do. (from stock) Potatoes, 1922 crop Potatoes, 1923 crop Suspected potatoes Normal potatoes Amount Mgrms. per 100 grms. Observer Reference Case found - - - - Berlin Do. Do. Do. - - - Glasgow, 1917 Germany, 1922 2.4 4.4 71.0 500.0 38.0 24.0 6.0 6.4 1.7-10.6 12.5 95.8 41.0 7.9 79-0 5.0 Germany, 25-3-5843 1922 - 2-10 Schmiedeberg Arch. Ex$. Path. Pharm. and Meyer 1895,36, 361 Do. 1895,36,373 Do. Autenrieth, Detectiovt of Do. Poisons, 1928, p. 448 Pfuhl Deut. Med. Woch., 1899, p. 753 Do. Do. Do. Do. Do. Do. Wintgen 2. Nahr. Genussm., 1906,12, 113 von Landw. V e ~ s . Stat., Morgens t ern 1907,65,300 Do. Do. Harris and ANALYST, 1918,43,133 Cockburn Griebel 2.Nahr. Genussm., 1924,47,436 ANALYST, 1924,49,486 Do. Do. Bomer and 2. Nahr. Genzlssm., Mattis 1923,45,288 Do. Ibid., 1924,47, 97 The present outbreak of solanine poisoning occurred in the Morphou district of Cyprus in May, 1932, and was traced to the use of young potato shoots and leaves, which had been consumed as a green vegetable. This remarkable practice is, of course, by no means general in the island, but appears to be confined to two areas-the Morphou and Lapithos districts-with some sporadic use in the PaphosWILLIMOTT : AN INVESTIGATION OF SOLANINE POISONING 433 district. The custom is to collect the shoots about the time of flowering and to boil them for half an hour before consumption. Although some villagers declared that they habitually used such shoots as a vegetable whenever available, it appeared on investigation that the majority had had recourse to them only because of the present time of depression, aggravated by a season of severe drought, with resulting shortage of crops and greenstuff.In the case of habitual users of the potato shoots it is possible that some partial immunity may have been acquired from the toxic effects of the alkaloid. On the other hand, the abnormal climatic conditions prevailing last year may have resulted in an increase in the solanine-content of the plant. But, in view of the fact, to be considered later, that the solanine-content of the tubers was within normal limits, this does not appear to be probable. As soon as the true nature of this outbreak of poisoning had been ascertained, all con- cerned were officially warned against the danger of using potato plants as food; since then the practice has been discontinued, and no further illness has occurred.POTATO PLANTS AS FOOD FOR ANIMALS.-AS already stated, in Cyprus the use of potato plants as human food is sporadic, and confined to certain areas. But, in spite of the general prejudice against the use of potato plants as food for animals, it is the general practice in the island to feed sheep, goats, and sometimes oxen, on potato plants which have commenced to wither. This system of animal husbandry is apparently successful only when the animals are allowed access to potato plants which are actually withering; but animals which have had access to the young growing shoots have paid the usual penalties of sickness and death.In the former case it may be that the animals have acquired some degree of tolerance to the alkaloid, or that the solanine-content of the leaves decreases as the plant withers, or, possibly, to both these factors. This system recalls the practice of the peasants in Hesse, quoted by Bryan-Brown,s where cows in winter are fed on yew leaves in gradually increasing amounts, and evidently acquire tolerance in some degree to the poisonous alkaloid, taxine, which they contain. The potato is a crop of increasing value and importance in Cyprus. Normally, two crops are raised each year, namely, the winter crop from January to May, and the summer crop, which requires irrigation, from August to November.The variety principally grown is the Irish imported potato, which flourishes on the light red soils of the Messaoria plain. The Cyprus native potato, which is of small size, but of better flavour to some tastes, and commands a higher price, is now a diminishing crop, grown only in the mountain valleys. With the supply of water, many weeds are always to be found growing in the potato fields, and it has been observed that grazing animals appear to relish the withering potato plants better when eaten with the weeds. The leaves of the vine and the cotton plant, after the harvest has been taken, and sometimes mulberry leaves, are grazed by sheep, goats, and oxen, and are usually preferred to potato plants. The reason for the use of the potato and other non-forage plants as food for animals is, of course, the fact that no other greenstuff is available a t that season of the year.FEEDING EXPERIMENTS-In order to study the effects of feeding animals with potato plants a feeding test was made on a group of 12 young adult albino rats (Wistar inbred stock acclimatised to Cyprus), and a control group of the same434 WILLIMOTT : AN INVESTIGATION OF SOLANINE POISONING number, comparable with it in type, weight and sex. Both groups received a basal diet of bread and milk, and, in the case of the experimental group, young potato shoots ad lib. of the same variety as had been concerned in the poisoning cases investigated, in place of the lettuce or other salad plant given to the controls. Unfortunately, since the rats definitely declined to eat the plants after the first days, the experiment could not be continued.On the first day an average of 1.5 grm. per head was consumed, on the second day 0.5 grm., still less on the third day, and nothing at all on the succeeding days. Even when kept fasting for 24 hours the rats refused the shoots, whether young plants or old, and one of the group died and was partly devoured by the remainder. The basal diet was then restored, and, since the rats still declined the shoots completely, after the eighth day the experiment was abandoned. During the same period the controls made normal gains in weight. It is perhaps significant that such an omnivorous feeder as the rat will not accept potato shoots. CASE HISTORY.-Previous to the eight cases medically treated, and discussed in some detail below, about 50 cases of more or less severe sickness of the general nature of gastro-enteritis had occurred during May in different villages of the Morphou district.Potato shoots had been consumed in all cases. All of them recovered, mostly without medical treatment. A Greek family of eight persons, consisting of six adults (ages from 16 to 52) and two children (ages 4 and 9), on the evening of May 28, 1932, partook of a meal made up of broad beans and young potato shoots with native bread and olive oil, Four of the adults also had a little black wine. The broad beans and potato shoots had been boiled in water for about half an hour, after which the water was drained off and a little vinegar and lemon juice were added. The meal was freely partaken of by all the family.Apparently there was no sickness during the night, the first symptoms being observed about 8 a.m., i.e. 12 hours after ingestion of the meal. The observed symptoms, which were more or less exhibited by all eight persons, were those of a gastro-enteritis, and included headache, severe colic-like pains in the stomach and abdomen, hot skin, fever, rapid pulse, vomiting in some cases, in others nausea only, diarrhoea (with blood and mucus), great weakness and depression. The increased temperature, which was amongst the earliest symptoms, ranged from 38" C. to 40" C. (100.4" F. to 104" F.), and the pulse rate varied between 100 and 110. There was some irritation of the throat, and breathing appeared difficult. The majority were drowsy and apathetic, and one person (a girl) had convulsions.In individual cases the face was somewhat cyanosed, and the conjunctivae were yellow, but these were symptoms observed later. Enlargement of the pupils was not reported. The patients were kept in bed, and by the morning of the fourth day all, with one exception, who had died in the meantime, showed definite improvement. Vomiting had ceased, the fever and diarrhoea had abated, and eventually there was complete recovery. The fatal case occurred with the oldest sufferer, aged 52, a man of strong physique. After the onset of the symptoms already described he passed into aWILLIMOTT : AN INVESTIGATION OF SOLANINE POISONING 435 semi-conscious condition. The eyes became abnormal and the face cyanosed.He suffered considerably, and was given injections of emetine and morphia. The medical officers in attendance suspected an infection, probably dysentery. However, bacteriological examination of the fresh faeces did not disclose dysentery bacilli in this and other cases. The sickness was not complicated by malaria or enteric, since the blood tests for these diseases were negative. In spite of some apparent recovery on the second day, the man died 44 hours after ingestion of the fatal meal. According to the post-mortem report nothing very characteristic was seen at the autopsy. The stomach was inflamed, and the intestinal tract more so, while the blood was more fluid than normal. The other organs were apparently normal, and death was described as due to syncope.As poisoning was not suspected a t the time of autopsy, no viscera were sent to the laboratory for analysis. However, from the failure of Meyerg to detect any appreciable quantity in the excreta of a dog fed with 0.1 grm. of solanine for 10 days, and the failure of Harris and Cockburn3 to find solanine in the bowel-contents in their fatal case in man, it would seem that the prospects of isolating small quantities of the alkaloid from viscera are at present not encouraging. The problem is obviously one for further investigation. Samples of the foodstuffs consumed a t the last meal were analysed for inorganic poisons, but with completely negative results. The potato shoots (Irish) in question were then examined qualitatively for solanine by digesting the finely-minced material with very dilute acetic acid, followed by filtration and extraction of the filtrate with pure hot amyl alcohol.From this characteristic behaviour it was concluded that the alkaloid, solanine, was present in the potato shoots, possibly in considerable amount. A quantitative determina- tion of the solanine present was then made. METHODs-The methods available for the estimation of solanine have been critically studied by Bomer and Mattis.11 These authors found the methods of Schmiedeberg,12 Meyerg and Morgensternl3 to be unsatisfactory, and accordingly devised an improved technique which, with a few modifications, was followed in this work. With careful control concordant results are obtained. About 250grms. of potato shoots or tubers, free from disease, were taken for analysis.The material was first finely minced by twice grinding it in a mincing machine, and an equal weight of distilled water was added. After standing half an hour at room temperature the liquor was pressed out through fine muslin, and the residue was re-extracted four times with equal quantities of distilled water con- taining acetic acid in the proportion of 2 C.C. per litre. After each extraction the mixture was allowed to stand for half an hour at room temperature before expression of the liquid. The extracts were combined, and the chlorophyll was allowed to deposit by standing overnight. The solution was then filtered by decantation, and the clear, light brown filtrate was rendered slightly alkaline with ammonia and kept alkaline throughout the subsequent evaporation to dryness on the water-bath.Pure silver sand, in the proportion of 5grms. per hundred grms. of solanine-containing material, was added in place of kieselguhr, which was not available. The dry residue was carefully scraped off, ground up in the mortar, and extracted in a Soxhlet apparatus for six hours with pure 95 per cent. On standing, the amyl alcohol extract set to a jelly.1°436 WILLIMOTT AN INVESTIGATION OF SOLANINE POISONING alcohol. The material was then taken out, re-ground, and again extracted for a further period of six hours. The alcohol was removed by evaporation of the extract on the water-bath, and the dark-brown residue was taken up in 100 to 150 C.C. of distilled water, made slightly acid with acetic acid, and filtered.The residue was tested for solanine by re-extraction and addition of alkali, and, if none was found, it was discarded. The filtrate was made slightly alkaline with ammonia and warmed for a short time until the crude solanine separated out as a mass of gelatinous flocks. The deposit was filtered off, washed with a little 2 per cent. ammonia and purified by solution in dilute acetic acid, re-precipitation with ammonia, washing, and, finally, drying in the oven at 100" C. Usually the second precipitate was almost colourless, but, in the case of solanine from potato shoots, a second purification was necessary. Bomer and Mattis allow a correction factor of 2.75 mgrms. per 100 C.C. of solution, including washings, in order to allow for the solubility of the alkaloid in dilute ammonia.This factor has been applied to the results obtained in this investigation , which are summarised in Table 11. TABLE I1 SOLANINE-CONTENT OF S. tuberosum Expt. 1 2 3 4 5 6 7 8 Variety Irish imported Do. Do. Do. Do. Do. Cyprus Native Cyprus Native Plant tissue Shoots Potatoes Shoots Potatoes Shoots Potatoes Shoots Potatoes Place of growth Plain Do. Mountain Valley Do. Mountain Side Do. Troodos Foothills Do. Altitude Feet 500 Do. 3,500 Do. 4,400 Do. 3,000 Do. Solanine- content per 100grms. Mgrms. 48.9 9.1 38.6; 37.1 2.7 29.4; 28.6 8.1 27.0 5.6 REACTIoNS.-The solanine isolated was identified by its physical properties and its behaviour in certain colour-tests. The lack of uniformity, described by different authors in certain of the colour-tests, is probably explained by the presence of impurities in the product tested.It is noteworthy, however, that the colour reactions of solanine from different sources appear to be different as, for example, in the case of solanine-S isolated from Solanurn sodomeum. The solanine in these experiments had a bitter taste and an irritating effect upon the throat. The colour-tests for solanine are also given by solanidine, the product of the hydrolysis of solanine. The following tests were made:- 1. Dissolved in hot amyl alcohol, or ethyl alcohol, the solution of the alkaloid set to a firm jelly on cooling. 2. With selenic-sulphuric acid reagent (0-3 grm. of crystalline sodium selenate, 8 C.C. of water, and 6 C.C. of concentrated sulphuric acid), a characteristic raspberry-red coloration was produced.The appearance of the colour is favoured by gentle heat and the reaction is very sensitive. This reaction is very characteristic.WILLIMOTT : AN INVESTIGATION OF SOLANINE POISONING 437 3. With Frohde’s reagent (sodium molybdate in sulphuric acid) the colour of the solution was first reddish-yellow, slowly changing to cherry-red, deep violet, and finally, red-brown. 4. The vanadic-sulphuric acid reagent (0-1 grm. of ammonium vanadate in 100 grms. of concentrated sulphuric acid), gave an orange-yellow, changing to a clear red and, lastly, to different shades of violet. 5 . With sulphuric acid in alcohol (9 C.C. of absolute alcohol and 6 C.C. of con- centrated sulphuric acid) the colour was pink, changing to red (cf. Henry14). Warming favours the appearance of the reaction.6. Concentrated nitric acid gave a light brown coloration which changed t o red, slowly on standing, and quickly on warming. 7 . A solution of antimony trichloride in pure dry chloroform (vitamin reagent} gave, on standing, a deep red colour with solanine. DIscussroN.-some points of interest emerge from consideration of these data. From Table I1 it is seen that the solanine-content of the tubers of all the plants examined was within the limits for normal potatoes suggested by Bomer and Mattis,Il that is, 2 to 10 mgrms. per 100 grms. They can therefore be regarded as normal potatoes. As regards the green shoots of the potato plant, the solanine- content of plants growing in the plain, as compared with that of plants growing in the mountains, is striking.The results, in fact, indicate that the solanine- content of the potato shoots diminishes as the altitude increases, at least in the case of the imported Irish potato, which is that principally grown in the island. The Cyprus native potato is now grown only on the foothills and in the mountain valleys, but not on the plain. I t was, therefore, not possible to make a corresponding comparison, but a specimen growing on the foothills of the southern Troodos range had only about half the solanine-content of Irish potato shoots growing on the plain. Although many more data are desirable, the results clearly point to the influence of climate, as conditioned by altitude, in that a diminishing amount of the alkaloid appears to be present in the shoots of-the same variety of potato plant as one moves from the plain to the mountain.The amount of solanine found in the Irish potato plants consumed in these cases of poisoning is more than 5 times the quantity found in the tubers of the same plants. This, and the fact that the green plants were partaken of freely, together with the symptoms observed, leaves no doubt that this outbreak was caused by the consumption of young growing potato plants, which have been shown to contain large amounts of solanine. Since a warning was issued against this dangerous practice no further cases have been reported. As regards the minority of habitual consumers of potato shoots, an acquired immunity from the toxic effects of the alkaloid is the most likely explanation.In this connection it is perhaps note- worthy that, in recent investigations on the precursor of vitamin C, Laland16 con- siders that potatoes, amongst other vegetables and fruits, contain traces of another alkaloid, narcotine (20 kilos. contained 12 mgrms. of narcotine). Many factors have been regarded as influencing the solanine-content of the potato, and most of the investigations have been made on the tubers themselves.438 WILLIMOTT : AN INVESTIGATION OF SOLANINE POISONING Thus, unripe potatoes were found to contain more solanine than the same variety when ripe, and smaller ones than large ones (Bomer and Mattis).11 At one time the question of soil was considered to be of importance, especially in Germany, which produces the largest potato crop in Europe.It was thought that tubers grown in sandy soil were richer in solanine than those, for example, from humus soil. Again, the question of manuring was thought to be of importance (cf. Morgenstern)J3 However, later work by Showalter and Hartmann (1924),' and by Bomer and Mattis (1924),11 showed that there is no apparent connection between the type of soil or system of manuring and the solanine-content. According to Morgenstern, moisture would appear to diminish the solanine-content of the resulting potatoes, but, on the other hand, Showalter and Hartmann, and Griebel attribute the excessive content of solanine in the 1922 crop in Germany to the abnormally heavy rainfall of that year. However this may be, there can be little doubt that the action of light, in a way unexplained, increases the solanine-content of the tuber.According to Weil,l6 two of the bacteria present in the black spots of old potatoes have the power of producing solanine. Solanine first appears to increase during the germination, passing into the sprouts, and increasing with the growth of the plant. The course of events, as suggested by Morgenstern, would then seem to be for the plant to withdraw the alkaloid from the older shoots to the young growing shoots. It is thus suggested that solanine may play the r81e of a natural protector of the plant, especially of the young growing parts. This interpretation would account for the fact, observed in Cyprus, that animals, when turned into potato fields as the plants have com- menced to wither, consume the plants, if not with enthusiasm, at least without apparent toxic effect.In conclusion, I wish to record my thanks to Dr. G. C. Strathairn, Director of Health, Cyprus, for permission to publish the results of this investigation. REFERENCES 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Martindale and Westcott, Extra Pharmacopoeia, Vol. I, 19th Ed.. London, 1928, p. 887- Taylor, Principles and Practice of Medical Jurisprudence, v. ii., 8th Ed., London, 1928, Harris and Cockburn, ANALYST, 1918,43, 133. Autenrieth, Detection of Poisons, 6th American Ed., London, 1928, p. 449. Pfuhl, Deut. Med. Woch., 1899, p. 763. Griebel, 2. Nahr. Genussm., 1923,45, 238; 1924, 47, 436 (ANALYST, 1923,48, 454; 1924, Showalter and Hartmann, 2. hrahr. Genussm., 1924,47, 251.Bryan-Brown, Quart. J . Pharm. Pharmncol., 1932, 5, 305. Meyer, Arch. Exp. Path. Pharm., 1895, 36, 361. Wynter Blyth, Poisons, Their Egects and Detection, 5th Ed., London, 1920, p. 405. Bijmer and Mattis, 2. Nahr. Genussm., 1923, 45, 288; 1924, 47, 97 (ANALYST, 1923, 48, Schmiedeberg, Arch. exp. path. Pharm., 1895, 36, 373. Morgenstern, Lands. Vers. Stat., 1907, 65, 300. Henry, Plant AZkaloids, 2nd Ed., London, 1924, p. 428. Laland, 2. physiol. Chem., 1932, 204, 112. Weil, Arch. Hyg., 1900, 38, 330. p. 849. 49, 486). 454; 1924, 49, 284). GOVERNMENT LABORATORY NICOSIA, CYPRUSWILLIMOTT 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/AN9335800431

出版商:RSC    

年代:1933

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.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/AN9335800440

出版商:RSC    

年代:1933

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.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.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/AN9335800450

出版商:RSC    

年代:1933

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/AN9335800461

出版商:RSC    

年代:1933

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/AN9335800464

出版商:RSC    

年代:1933

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/AN9335800468

出版商:RSC    

年代:1933

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/AN9335800471

出版商:RSC    

年代:1933

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/AN9335800472

出版商:RSC    

年代:1933

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/AN9335800473

出版商:RSC    

年代:1933

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/AN9335800475

出版商:RSC    

年代:1933

数据来源: RSC