Methylation of naringin by means of methyl iodide and potassium carbonate in acetone medium opens out the pyrone ring and methylates all the phenolic hydroxyl groups. The product on hydrolysis yields 2 ∶ 6 ∶ 4′-trimethoxy-4-hydroxychalkone. It is therefore concluded that in naringin the sugars, glucose and rhamnose exist as a disaccharide unit attached to position 7.

Convenient methods have been worked out for the isolation of the bitter principles of the peels, rags and the seeds of pamparapanas (Indian Shaddock). The first two contain naringin to the extent of 0 13 and 1% respectively whereas in the seeds naringin (0·15%) and limonin (about 0·6%) are found to be the most important bitter components besides small amounts of isolimonin. Some properties of limonin and isolimonin have been studied.

The component fatty acids of the oil obtained from the seeds of Indian shaddock have been examined. It contains very little of unsaponifiable matter and consists of the glycerides of palmitic acid 20·7%, stearic acid 15·3%, oleic acid 55·46%, linolic acid 8·07% and linolenic acid 0·48%.