Saccharin possesses very decided acid properties, and combines readily with alkalies or alkaline carbonates, forming anhydro-ortho sulphamine-benzoates of the same, in the latter case at the expense of the carbonic anhydride, causing strong effervescence.  These combinations are very soluble in water, the alkaline carbonate thus forming a ready medium for the solution of this acid, which alone is so sparingly soluble.  Another advantage of some importance is that, while the harshness of flavor perceptible in a simple solution of the acid is destroyed, the great sweetness appears to be distinctly intensified and refined.

The following shows the solubility of saccharin in the various liquids quoted, all, with the exception of the boiling water, being taken at 60 deg.  F.: 

    Boiling water 0.60 parts per 100 by volume. 
    Cold water 0.20 " " "
    Alcohol 0.800 4.25 " " "
    Rectified spirit 0.838 3.20 " " "
    Ether 0.717 1.00 " " "
    Chloroform 1.49 0.20 " " "
    Benzene 0.40 " " "
    Petroleum ether insoluble.

It is also sparingly soluble in glycerin and fixed oils, and to a greater or less extent in volatile oils.  Benzoic aldehyde dissolves saccharin in large quantities.

I was somewhat disappointed at the slight solubility of saccharin in ether, as it has been repeatedly stated to be very soluble in that liquid.

The quantity of saccharin required to communicate an agreeable degree of sweetness, like sugar, differs with the material to be sweetened; but from half to one and half grains, according to taste, will be found sufficient for an ordinary breakfast cup full of tea or coffee infusion.—­Pharm.  Jour.

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ALCOHOL AND TURPENTINE.

In a paper entitled “The Oxidation of Ethyl Alcohol in the Presence of Turpentine,” communicated to the Chemical Society by Mr. C.E.  Steedman, Williamstown, Victoria, the author states that dilute ethyl alcohol in the presence of air and turpentine becomes oxidized to acetic acid.  He placed in a clear glass 16 oz. bottle a mixture of 2 drachms of alcohol, 1 drachm of turpentine, and 1 oz. of water.  The bottle was securely corked and left exposed to a varying temperature averaging about 80 deg.  F. for three months.  At the end of that time the liquid was strongly acid from the presence of acetic acid.  One curious fact appears to have light thrown upon it by this observation.

Mr. McAlpine, Professor of Biology at Ormond College, Melbourne University, has a method of preserving biological specimens by abstracting their moisture with alcohol after hardening in chromic acid, and then placing the specimen in turpentine for some time; great discrepancies arise, however, according as the alcohol is allowed or not to evaporate from the specimen before dipping it into turpentine.