NEWER CONCEPTS OF LANOLIN COMPOSITION 21 emulsions was attributed by them entirely to the free alcohols. These authors found, as have others, that mixtures of the alcohols were better than a pure single alcohol. They also reported that the diols in the alcohol frac- tion were the most active of all. It was mentioned previously that Fieser (8) had isolated a diol from a fraction of lanolin alcohols. This fraction, because of its surface activity is used in the production of emulsifiers. Fieser reported that the diol was tried as a co-emulsifier and found to be more promising than cholesterol. It might be of interest to add some of our own observations on emulsi- fication. If lanolin is modified by reacting its hydroxyl groups the emulsi- fication property disappears. The addition of a surface-active extract of lanolin alcohols to this modified laBolin, and as a control to U.S.P. laBolin, results in marked improvement in water absorption in each case, but the water absorption levels of modified lanolin remain far below those of the U.S.P. lanolin. This indicates that in addition to the free alcohols, hydroxy- esters might play a part in the emulsification properties oflanolin. These hydroxyesters may not be restricted to diesters as stated by Bertram (1), but could include monoesters of hydroxyacids. We find that laBolin fatty acid mixtures free of alcohols and containing 40% of hydroxyacids, emulsify only slightly less water than lanolin U.S.P. Tile addition of these acids to the modified lanolin and to U.S.P. laBolin re- suits in improvement in the former, and slightly decreased water absorption in the latter. It appears that the alcohols are by far the most active emulsifiers of lanolin, the diols perhaps best of all. The hydroxyesters may have emulsi- fying properties but no direct evidence has been obtained, and additional data are required as proof of this activity. The laBolin acids are fair water- in-oil emulsifiers but they are present in U.S.P. lanolin in such small quan- tities that it is doubtful whether they have any significant effect on emul- sification. The chemistry of laBolin has entered a period of enlightenment which promises to unravel many of the mysteries of this complex substance. We already have a new concept of composition which is serving as the basis for the development of more effective products from lanolin and its compon- en t s. BIBLIOGRAPHY (1) Bertram, S. H., •7. Am. Oil Chem. Soc., 26, 454-456 (1949). (2) Weitkamp, A. W., 5 t. Am. Chem. Soc., 67, 447-454 (1945). (3) Drummond, J. C., and Baker, L. C., •e. Soc. Chem. Ind., 48, 232-238 (1929). (4) Lower, E. S., Croda publication "Lanolin," 1951. (5) Hembrough, G. R., Chem. Prod., 175-178 (May 1953). (6) Warth, A. H., "The Chemistry and Technology of Waxes," Reinhold (1947), p. 77. (7) Horn, D. H. S., and Hougen, F. W., Chemistry & Industry, 670 (Aug., 1951). (8) Fieset, Louis F., Harvard University, Personal Communication, 1953. (9) Tiedt, J., and Truter, E. V., 5 t. Chem. Soc., 4628-4630. 1952, (10) Murray, K. E., and Schoenfeld, R., •e. Am. Oil Chem. Soc., 29, 416-420 (1952).

2:2 JOURNAL OF THE SOCIETY OF COSMETIC CHEMISTS (117 Daniel, D., Lederer, E., and Velluz, L., Bull. Soc. Chim. Biol., 27, 218-225 (1945). (12) Lower, E. S., Ind. Chemist, March, May, Oct., 1947. (13) Truter, E. V., •uart. Revs. (London), 5, 390404 (1951).• (14) Horn, D. H. S., Hougen, F. W., and yon Rudloff, E., Chemistry andIndustry, 106 (1953). (15) Deuel, H. J., "The Lipids," Vol. I, Interscience, 1951, p. 370. (16) Fieser, L. F., and Fieser, M., "Natural Products Related to Phenanthrene," Reinhbld, ACS Monograph No. 70, 3rd ed. (1949), p. 648-649. (17) U.S. Dept. of Agriculture, Eastern Reg. Res. Lab., Personal Communication, 1953. (18) Tiedt, J., and Truter, E. V., Chemistry andIndt•stry, 403 (Ma•, 1952). (19) Maimstrom, I. W., J. Soc. Cos. C•EM., 1, 241-245 (1949). (20) Tiedt, J., and Truter, E. V., 7./lppl. Chem., 2, 633-638 (1952). DISCUSSION M•ss BisHoP: I noticed in the literature that there is a controversy re- garding the name to be given to what you call the lanosterols and the (agnosterols) the literature suggests the name of lanol and agn01 to indi- cate that it is not ofsterol nature. MR. CONR^D: None of these are sterols. They are all triterpenes Miss BIs•-iop: Why is the name "sterol" used? MR. CONR^D: They are not, officially, chemicali•y called sterols. The trade literature has been calling them isocholestero!s•for many years that is a misnomer. Miss B•s•op: I thought the trade literature was now going over to the names I mentioned. MR. CONRAD Not to any extent. MR. SMITZERLETTER-' I noticed that there are different properties that is, chemical properties, the Australian, the American and the English lan- olin--is there any difference in the emulsification properties? MR. CONRAD: We did not check the others. We had only the ones that we worked on. The others were reported in the literature, and they did not give the emulsification properties. MR. SMITZERLETTER: Have you got a synonym for oxycholesterol? ß MR. CONRAD: There is an oxycholesterol which is a chemically oxidized cholesterol. It is our feeling that the name as used in the trade, in the lano- lin business, is •qot oxycholesterol. Oxidized cholesterol is something yqu get by degradinl,• cholesterol with oxygen. We feel that what they mean in the trade literature is any• lanolin deriva- tive. It is a trade name, not a chemical term. It was originated before they knew the structure oflanolin.