Cinnabar is found in all localities which yield quicksilver, notably Almaden (Spain), New Almaden (California), Idria (Austria), Landsberg, near Ober-Moschel in the Palatinate, Ripa, at the foot of the Apuan Alps (Tuscany), the mountain Avala (Servia), Huancavelica (Peru), and the province of Kweichow in China, whence very fine crystals have been obtained. Cinnabar is in course of deposition at the present day from the hot waters of Sulphur Bank, in California, and Steamboat Springs, Nevada.
Hepatic cinnabar is an impure variety from Idria in Carniola, in which the cinnabar is mixed with bituminous and earthy matter.
Metacinnabarite is a cubic form of mercuric sulphide, this compound being dimorphous.
For a general description of cinnabar, see G.F. Becker’s Geology of the Quicksilver Deposits of the Pacific Slope, U.S. Geol. Surv. Monographs, No. xiii. (1888).
(F. W. R.*)
CINNAMIC ACID, or Phenylacrylic Acid, C9H8O2 or C6H6.CH:CH.COOH, an acid found in the form of its benzyl ester in Peru and Tolu balsams, in storax and in some gum-benzoins. It can be prepared by the reduction of phenyl propiolic acid with zinc and acetic acid, by heating benzal malonic acid, by the condensation of ethyl acetate with benzaldehyde in the presence of sodium ethylate or by the so-called “Perkin reaction”; the latter being the method commonly employed. In making the acid by this process benzaldehyde, acetic anhydride and anhydrous sodium acetate are heated for some hours to about 1800 C, the resulting product is made alkaline with sodium carbonate, and any excess of benzaldehyde removed by a current of steam. The residual liquor is filtered and acidified with hydrochloric acid, when cinnamic acid is precipitated, C6H5CHO+CH3COONa = C6H5CH:CH.COONa + H2O. It may be purified by recrystallization from hot water. Considerable controversy has taken place as to the course pursued by this reaction, but the matter has been definitely settled by the work of R. Fittig and his pupils (Annalen, 1883, 216, pp. 100, 115; 1885, 227, pp. 55, 119), in which it was shown that the aldehyde forms an addition compound with the sodium salt of the fatty acid, and that the acetic anhydride plays the part of a dehydrating agent. Cinnamic acid crystallizes in needles or prisms, melting at 133°C; on reduction it gives phenyl propionic acid, C6H5.CH2.CH2.COOH. Nitric acid oxidizes it to benzoic acid and acetic acid. Potash fusion decomposes it into benzoic and acetic acids. Being an unsaturated acid it combines directly with hydrochloric acid, hydrobromic acid, bromine, &c. On nitration it gives a mixture of ortho and para nitrocinnamic acids, the former of which is of historical importance, as by converting it into orthonitrophenyl propiolic acid A. Baeyer was enabled to carry out the complete synthesis of indigo (q.v.). Reduction of orthonitrocinnamic acid gives orthoaminocinnamic acid, C6H4(NH2)CH:CH.COOH, which is of theoretical importance, as it readily gives a quinoline derivative. An isomer of cinnamic acid known as allo-cinnamic acid is also known.
For the oxy-cinnamic adds see [Coumarin].
CINNAMON, the inner bark of Cinnamomum zeylanicum, a small evergreen tree belonging to the natural order Lauraceae, native to Ceylon. The leaves are large, ovate-oblong in shape, and the flowers, which are arranged in panicles, have a greenish colour and a rather disagreeable odour. Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a present fit for monarchs and other great potentates. It is mentioned in Exod. xxx. 23, where Moses is commanded to use both sweet cinnamon (Kinnamon) and cassia, and it is alluded to by Herodotus under the name κιννάμωμον, and by other classical writers. The tree is grown at Tellicherry, in Java, the West Indies, Brazil and Egypt, but the produce of none of these places approaches in quality that grown in Ceylon. Ceylon cinnamon of fine quality is a very thin smooth bark, with a light-yellowish brown colour, a highly fragrant odour, and a peculiarly sweet, warm and pleasing aromatic taste. Its flavour is due to an aromatic oil which it contains to the extent of from 0.5 to 1%. This essential oil, as an article of commerce, is prepared by roughly pounding the bark, macerating it in sea-water, and then quickly distilling the whole. It is of a golden-yellow colour, with the peculiar odour of cinnamon and a very hot aromatic taste. It consists essentially of cinnamic aldehyde, and by the absorption of oxygen as it becomes old it darkens in colour and develops resinous compounds. Cinnamon is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of chocolate and liqueurs. In medicine it acts like other volatile oils and has a reputation as a cure for colds. Being a much more costly spice than cassia, that comparatively harsh-flavoured substance is frequently substituted for or added to it. The two barks when whole are easily enough distinguished, and their microscopical characters are also quite distinct. When powdered bark is treated with tincture of iodine, little effect is visible in the case of pure cinnamon of good quality, but when cassia is present a deep-blue tint is produced, the intensity of the coloration depending on the proportion of the cassia.