Benzoyl, Hy′dride of

C 7 H 5 OH. Syn. E ence of bitter almonds , E ential oil of bitter almonds , Volatile oil of bitter almonds . Prep. 1. The crude oil of bitter almonds is agitated with a moderately dilute solution of pro to chloride of iron which has been previously mixed with fresh hydrate of lime in exce , and the whole, after having been placed in a retort connected with a suitable receiver, is subjected to distillation. The oil pa es over mixed with water, from which it is easily separated after repose. By subjecting it to a second agitation and distillation with a fresh mixture of the pro to chloride and hydrate, and, after careful separation from the water which distils over with it, allowing it to remain for some hours in contact with fragments of fused chloride of calcium, to free it from all traces of adhering water, the product will be nearly chemically pure, provided the whole proce has been conducted with as little acce of air as po ible. 2. (Liebig.) Agitate the crude oil of bitter almonds with mercuric oxide in slight exce , and, after a few days’ contact, rectify the oil from a little fresh oxide. The product is quite pure when the proce is properly managed. The bicyanide of mercury thus formed may be either employed as such, or reconverted into oxide of mercury and hydrocyanic acid. Prop., . A rather thin, colourle liquid, of great refractive power and characteristic and agreeable odour; soluble in 35 parts of water; miscible in all proportions with alcohol and ether; it boils at 356° Fahr.; on exposure to the air it rapidly absorbs oxygen, and becomes converted into a ma of crystallised benzoic acid; heated with solid hydrate of pota a hydrogen is evolved, and benzoate of pota ium formed; with the alkaline bisulphites it forms beautiful crystalline compounds. Its flame, and that of its vapour, is bright but very smoky. Sp. gr. 1·043. It differs from the crude or common oil of bitter almonds chiefly in the absence of hydrocyanic acid, and consequently in not being poisonous. It has hence been proposed as a substitute for the crude oil as a flavouring ingredient in cookery, confectionery, liqueurs, .; but is unfitted for the purpose, owing to the rapid deterioration it suffers unle it be kept absolutely excluded from the air. Formiate of Hydride of Benzoyle. See Formobenzoic Acid .