The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-04-04
A. DISCOVERY In CHEMISTRY.
ahe Wonderful Sweetening Qualities of Sac
charine, New Product of Coal Tar.

= nConfectioners, jelly makers, the fruit-canning
snen. and other industries that use large quanti
ties of sugar in the manufacture of their prod
acts, are in a tremor of excitement over new
discovery in chemistry" said a chemical friend
TO the reporter. yesterday
what is itln inquired the reporter with his
usual curiosity and desire for information
1.-THE name given to it by its discoverer, G.
Fahlberg, German chemist. residing in this
country, is saceharine.' Saccharum is the
Latin for sugar. Saccharine would signify the
sugar of sugar-the sweet, principle of sugar
However, he does not get it from sugar at all.
IT is product of coal tar. which has already
furnished large a number of wonderful and
useful products and so varied in their application
that coal tar now has line of chemists who
eonfine their attention exclusively to investiga-
Nons IN that special field. Wonderful and varied
IS these discoveries have been. many chemists
think the threshold has scarcely been passed,
and that coal tar yet holds incaculable wealth
for fortunate analysts, and many precious favors
for art, science and the common affairs of
everyday life Look at what coal tar has al
ready given US prior to this discovery OF sac
charine--a host of compounds, some liquid,
SONS solid. come gaseous Coal-oil. or petro-
Ieum, is a native mixture of the solid element,
earbon, and the gaseous element, hydrogen.
The lighter products of coaloi by distillation,
are benzine, naphtha sunlight fluid, and SO forth,
while in the retort remains matter even more
attractive for the chemist. The ami
Hne dyes-those beautiful colors. rides
cent fuorescent, some lasting, some
svansscent-are products of coal tar
Medicine has found here multitude of valu-
able remedies There is carbolic acid mot strict
" an acid at ALL which has so many and valu-
eble uses. Then there are cresylc acid, salt
eylic acid ckinolne and antipyrin. Antipyrin
Is now the medicated hobby for fevers. 1t is
much like quinine, and is considered useful
substitute therefor Then there are vaselne,
0osmoine and petroatine which are more valu-
able than any animal fats for making ointments.
They do not become rancid and never change.
These can even be used for shortening pastry !"
The reporter held up his hands in horror.
ssWhy notP continued the chemist, with I'M
ruffled composure. ''They do rot undergo
change like butter and lard tell you the
pastry cook who will use cosmoline or vaseline
pnderstandingly will take rank at the head of
his craft They sre tasteless and harmless.
Then there is karin, valuable febrifuge and
PesOrcin, dry, white powder of great value as
ID antisepticn
The reporter here reminded the chemist that
be had diverged from the original topic-ths dis
eOvery of saccharine and the benefits likely to
result from that discovery.
$50 have he replied, smiling, s'but am an
enthusiast on coal tar chemistry Well, to re-
tprn to saccharine. Why do speak of confec.
siOners, jelly-makers, fruitcannersl They all
pse large quantities OF glucose, which is cheaper
shan sugar, but they cannot do away with sugar.
%his will enable them to sweeten their glucose.
BAccharine presents the appearance of q white
DoWder and Is soluble In alcohol, ether, glucose
nne glyeerine. Its chemical name is is benzoyl
S1lphenie indie, 1t is harmless and intensely
eWoek One ounce dissolved In ten thousand