CHEMICAL EXAMINATION OF MANGO "CHEP". THE EXUDATION OF THE FRUIT OF MANGIFERA INDICA.

The fresh mango "chep" in liquid condition as well as the semisolid mango chep resin have been investigated. The odorescent principle present in the fresh chep could not be isolated by steam distillation which appears to destroy it. From the dry mango chep a resen (mangiferen) C₂H₃₄O a resinous acid (mangiferic acid) C₄₀H₆₀O₄, and a resinol (mangiferol) (C₂₁H₃₆O₂)₅, have been isolated and studied. Contrary to expectations, these resinous principles are found to be not allied to bhilawanol or anacardic acid. The degradation and oxidation products of mangiferen, which has been more fully investi­gated largely bring out their close relationship to the abietic acid series of resins, and supported the recent view of resins being condensation products of isopren