The Chemical Constituents of Piper Methysticum / Or, The Chemical Constituents of the Active Principle of the Ava Root

Chapter 12: OXIDATION OF THE IRON ACIDS AND THE FREE ACIDS.

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The thesis presents a systematic chemical investigation of the active principles of the ava root (Piper methysticum), beginning with historical uses and continuing through detailed laboratory methods for extraction and resin separation. It identifies distinct resin fractions and characterizes their metallic salts, oxidation products, and associated acidic components, and isolates neutral crystalline methysticin and related methysticinic acid. Analytical sections examine alcohol radicals and oxidative transformations, and a physiological chapter summarizes observed pharmacological effects. The conclusion synthesizes chemical findings and their relation to the root's narcotic and toxic properties.

OXIDATION OF THE IRON ACIDS AND THE FREE ACIDS.

When the iron acids were oxidized in the same manner as the barium acids the amount of the oxidation product formed was about one fourth of that produced with an equal amount of the barium acids. The time necessary to completely oxidize the iron acids was much less then required for the barium acids. On sublimation the iron acid gave a product melting at 110 degrees Centigrade and is probably identical with the one formed from the barium acids. The iron acid also yielded a sublimate melting at 208 degrees C.

The free acids when oxidized in a like manner gave as one of the products a low melting crystalline compound that contained nitrogen.

The iron acid although related to the barium acid as shown by the formation of a common oxidation product is different in structure as shown by the difference in the amount of the oxidation product formed and the time to complete the oxidation.