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Updated: May 19, 2025
Little that is definite is known of the substance or substances to which the hop owes its bitterness. Lermer has succeeded, it is true, in separating from hops a crystallized colorless substance, insoluble in water, an alkaline solution of which has a marked bitter flavor, and which easily changes on exposure to the air, assuming a resinous form.
According to Lermer, the formula of this substance is C H O ; it possesses the properties of a weak acid and forms a characteristic copper salt, which is soluble in ether.
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