SUMMARYThe bitter principle of celery was isolated by successive solvent extraction, paper chromatography and curtain electrophoresis. It is a colorless crystalline non‐flavonoid D‐glucoside with mp of 159°C. It is cationic at pH greater than 7, soluble in polar solvents, and fluorescent under ultraviolet light. Electrophoresis is introduced as a new technique in the isolation of a bitter principle from a vegetable. A new conception of bitterness in plants is introd
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