File:Journal and proceedings of the Royal Society of New South Wales (1913) (14592832867).jpg

Identifier: journalproceedi471913roya (find matches)
Title: Journal and proceedings of the Royal Society of New South Wales
Year: 1867 (1860s)
Authors: Royal Society of New South Wales Royal Society of New South Wales. Transactions of the Royal Society of New South Wales Royal Society of New South Wales. Transactions and proceedings of the Royal Society of New South Wales
Subjects: Science
Publisher: Sydney, Royal Society of New South Wales
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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mineral containing one grain of radium is only 019 milli-gram, the direct recovery of polonium from the workingsolution is obviously out of the question. It should be possible on the other hand to work up fairlyactive ionium preparations from the rare earths withoutmuch difficulty. While the chief technical problems in connection withthis ore may be regarded as solved, much work of a scientificcharacter remains to be done, aDd I hope to continue in-vestigations on the three following lines :— 1. To make a complete spectrographic examination of the ore and the various products separated outduring treatment. 2. To investigate the radio-active properties of these products. 3. To work up some kilos of the rare earths in order to examine them in detail. In conclusion I desire to thank Professor Pollock for hiskindness in testing various radium preparations from timeto time, and for the friendly interest he has taken in thework throughout. Radium Extraction Process FlowSheet of Operations
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SHORT AND SIMPLE METHOD FOR DETERMINATION OF VANILLIN. 157 VANILLA: and a SHORT and SIMPLE METHOD forthe DETERMINATION OF VANILLIN. By W. M. DOHBRTY, F.I.C., F.C.S.With Plate VII. (Bead before the Royal Society of N. S. Wales, October 1, 1913.~\ In all civilised countries vanilla is known and used, eitheralone or blended, as a perfume or as a flavouring substancein food, confectionery, and the like, and although there arepersons to whom its flavour and odour are unpleasant, ithas managed to worm its way into almost every household,and rare indeed is the domicile which does not know itsome time in the year. It is of much interest to the organicchemist, inasmuch as the artificial elaboration of vanillin,the aromatic aldehyde to which vanilla owes its character-istic odour, is one of the early successes of synthesis. Sogreat was the value put upon this substance that in theyear of its artificial production, namely 1876, its pricewas no less than £160 per pound avoirdupois. Thisprice gra

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