The separation of the valerianic acid can, however, be readily avoided. Evaporate the neutral solution of the valerianate of soda to dryness in the water-bath, weigh off 1 molecule, or 124 parts, and gently heat it with a mixture of 1 molecule or 98 parts of sulphuric acid (on account of the content of water in the commercial acid, 105 parts of it will have to be taken) and 1 molecule or 88 parts of amyl alcohol.
The ether thus obtained is a fluid, which, in a concentrated state, does not possess an agreeable odor, but when mixed with 10 parts of alcohol imparts to the latter an odor resembling that of apples. It boils at from 370° to 374° F., and at 64° F. has a specific gravity of 0.8793.
Valerianic ethyl ether closely resembles the amyl ether, and, like it, is prepared from valerianate of sodium, ordinary alcohol, and sulphuric acid.
Apple ether essentially consists of valeric amyl ether, of which 1 part is dissolved in 6 to 10 parts of strong alcohol.
Apricot ether is butyric ether with some amyl alcohol.
Cherry ether is acetic ether with benzoic ether.
Pear ether contains acetic amyl ether.
Pineapple ether is butyric ether.
Strawberry ether is acetic ether with acetic amyl ether and butyric ether.
The ethers are dissolved in various proportions in alcohol, according to the intensity of the odor which it is desired to obtain. The aroma of most of them is generally increased by a slight addition of chloroform.