Bourget on the Ptomaines.
—Dr. Louis Bourget, in his thesis on the ptomaines (abridged in Le Progrès, No. 21, November 20, 1887), writes as follows:The ptomaines, which form in great abundance during the decomposition of animal matter, belong, according to Gautier, to the series of the pyrides and hydropyrides. They represent oily, very viscid, colorless, highly alkaline liquids, and form, when saturated in equal proportion with strong acids, crystalizable, easily disintegrating salts. They possess a very penetrating odor, and readily oxidize in the air.Parvoline, C9H13N,1 is obtained from the putrefying flesh of the mackerel and the horse. It is an oily base, of amber color, and smells like hawthorne; it is but little soluble in water, but very much so in alcohol, ether and chloroform. Its boiling point is at 188° C. (370.2° F.).Hydrocollidine, C8H13N, an oily liquid, produced by the putrefaction of meat.
MEDICAL PROGRESS. JAMA. 1888;X(12):358–362. doi:10.1001/jama.1888.02400380010002
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