According to F. Pless3), an oil is obtained if the herb or seeds of Thlaspi arvense, L. are covered with cold water, allowed to stand for some time and then distilled. This oil is colorless, possesses a peculiar, penetrating odor and a leek-like taste. It reminds one both of garlic and mustard.

If the oil is saturated with ammonia and distilled with water, thiosinamine (m. p. 72°) remains behind.

With platinic chloride the same double compound is obtained which T. Wertheim4) had obtained from garlic oil. Hence Pless regarded this portion of the oil as identical with garlic oil or allyl sulphide.

However, Semmler5) has shown that Wertheim's statements are erroneous and that garlic oil does not contain allyl sulphide. Hence the occurrence of allyl sulphide in the oil of Thlaspi arvense is rendered very problematical.

The formation of thiosinamine must be regarded as a proof of the presence of allyl mustard oil.