AM′BREINE

(-bre-ĭn). Syn. Ambrei′na , L.; Ambreine , Fr.; Am bars toff , Ger. The fatty, odorous principle of ambergris. Prep. Digest ambergris in hot alcohol (sp. gr. 0·827) until the latter will di olve no more, then filter. The AMBREINE will be deposited as the solution cools, in an irregular crystalline ma , which may be purified by recrystallisation in alcohol. Prop., . Melts at about 90°; volatilises at 212° to 220° Fahr.; nitric acid converts it into AMBREIC ACID . It closely resembles cholesterine.— Prod. 85%.