Abstract
DUBLIN Royal Dublin Society, February 25. T. J. NOLAN, J. KEANE and P. A. SPILLANE: The chemical constituents of lichens found in Ireland, (a) Buellia conescens. (2). The lichen contains atranorin, chloratranorin, diploicin, for which the formula C16H10O5C14 has been confirmed, and a substance closely related to diploicin and having the formula C16HnO5Cl3. Diploicin is a depsidone containing one methoxyl and one phenolic hydroxyl group, and is most probably derived from the condensation of two molecules of dichlor-orsellinic acid with the elimination of one molecule of carbon dioxide. T. J. NOLAN, J. KEANE and M. MOHAN: (b) Lecanora gangaleoides. (2). The lichen contains atranorin, chloratranorin, gangaleoidine, for which the formula C18H14O7C12 has been confirmed, and a substance of formula C2eH2iO10Cl3 containing one methoxyl group and apparently a tridepside. Gangaleoidin is shown to be closely related to diploicin and is a depsidone containing one phenolic hydroxyl, one methoxyl and one carboxylic ester group. T. J. NOLAN, J. KEANE and G. KENNEDY: (c) Lecanora sordida. (1). The observations of Zopf concerning the constituents of this lichen are confirmed in certain respects. It contains 4 per cent rocellic acid, a dextrorotatory dicarboxylic fatty acid for which the formula C17H32O4 is confirmed, 0-7 per cent of a mixture of atranorin and chloratranorin and 0-02 per cent of an acid resembling Zopf's thiophanic acid and containing 14-1 per cent of chlorine. J. BELL and W. A, GIL-LESPIE: The hydrolysis of urea hydrochloride. Determination of the hydrolysis constant of urea hydrochloride in aqueous solution by electrometric methods gave results in agreement with the original values obtained by Walker and Wood, using catalytic methods. J. LYONS and M. O'SHEA: Factors influencing the loss of butter fat in churning. The lesser the proportion of small fat globules in the cream, and the lower the temperature to which the cream is chilled, the more efficient the churning: cream of medium richness, effectively cooled after pasteurisation and agitated in a fairly full container, churns best.
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Societies and Academies. Nature 137, 716–718 (1936). https://doi.org/10.1038/137716b0
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DOI: https://doi.org/10.1038/137716b0