A similar product is obtained by oxidizing fermentation amyl alcohol with chromic acid.
When reduced by sodium in boiling amyl alcohol solution it forms alicyclic tetrahydro-0naphthylamine, which has most of the properties of the aliphatic amines; it is strongly alkaline in reaction, has an ammoniacal odour and cannot be diazotized.
Sodium reduces salicylic acid in boiling amyl alcohol solution to n-pimelic acid (A.
It is not reduced by hydriodic acid and phosphorus, but sodium in the presence of amyl alcohol reduces it to tetrahydrodiphenyl C12H14.
Sodium in boiling amyl alcohol reduces it to aromatic tetrahydro-a-naphthylamine, a substance having the properties of an aromatic amine, for it can be diazotized and does not possess an ammoniacal smell.
This substance easily splits out alcohol, and the ring compound then formed yields pyrrolidine on reduction by sodium in amyl alcohol solution.
Bamberger, Ber., 1887, 20, p. 1705); and with boiling amyl alcohol the 0-tetrahydride, C10H12 (E.
Sodium in amyl alcohol solution reduces it to hydroecgonidine C9H15N02, while moderate oxidation by potassium permanganate converts it into norecgonine.