VALERIANIC ACID Valerie acid. Delphinie acid. Phocenic acid. This body exists in valerian root, hence its name ; in the oil secreted by several species of phoca (hence plwccnic) and cetacea, and in the berries of the guelder rose. It is also a product of the action of caustic potash on oil of camomile; of oxidising agents on fats ; is often present in decaying cheese ; and is formed on passing amylic alcohol (fousel or fusel oil) vapour through a tube containing the hydrates of soda and lime heated to 400 Fahr. In the latter process valerianate of soda is produced, which, when cool, must be plunged rapidly into cold water, or it would take fire spontaneously. The aqueous solution acidified with sulphuric acid and distilled furnishes valerianic acid. Another and more convenient method is to distil a mixture of amylic alcohol, bichromate of potash, and sulphuric acid :— Some valerianate of amyl also passes over ; the distillate should there fore be heated with caustic potash when amylic alcohol is volatilised the residual valerianate of potash may then be decomposed by sulphuric acid and the mixture distilled, when pure valerianic acid will be obtained.
Valerianic acid forms two hydrates. When it is separated from the aqueous solution of a valerianate by a stronger acid, it contains, according to Liebig, three atoms of water, of which two may be separated, by distillation, in the state of pure water, which afterwards becomes milky, and at last the colourless monohydrate passes over in distillation.
This monohydrate is oleaginous, very fluid, of an acid penetrating odour, like the valerian root ; its taste is acrid and sharp, with a sweetish after-taste; it produces a white spot on the tongue. It does not become solid at 0° Fahr. Its density is 0'937, and it boils at Fahr. The terhydrate boils at about 270°. The monohydrate dis solves in 30 parts of water at about 53° : it dissolves in all pro portions in alcohol, ether, and crystallisable acetic acid ; sulphuric acid when heated carbonises it. It dissolves iodine and camphor.
Valerianic acid combines with bases to form salts, which are called ralerianates ; the potash and soda salts are very soluble, deliquescent, and crystallise with difficulty. The valerianates of Time and baryta arc also very soluble, but they arc crystallisable and unalterable in the air ; the inagnesian salt crystallises in efflorescent needles. The pure monohydrate absorbs much ammonia, becoming, after a time, a solid mass of snow-white, non-deliquescent, crystals of valerianate of ammonia. Valerianate of zinc, readily prepared by double decom position and used to some extent in medicine, is a pearly white salt, having a faint odour of valerianic acid and a metallic astringent taste.
Cldorereaterisic Acid aml chlororalerosic acid are formed when chlorine gas is passed into valerianic acid. They are heavy colourless, inodorous liquids, and form well-defined, stable monobasic salts. From the amount of chlorine in them, these acids are sometimes termed triehlororalerianic and tdrachlororalerianic acid.
Nitroralerianic Acid is a volatile, beautifully crystalline body, resulting from the prolonged action of the strongest boiling nitric acid on valerianic acid. It is sublimable and forma stable salts.
raferianie anhydride or anhydrous valerianic acid is formed when one part of oxychloride of phosphorus is gradually added to six parts of dry valerianate of potash; the product is washed with dilute solution of carbonate of soda, digested in ether, the ethcrial solution dried with chloride of calcium and evaporated, when valerianic anhydride is left as a colourless liquid of agreeable odour; sp. gr. ; boiling point, 419° Fahr.; vapour density, 6-23.