Neurin

NEURIN (trimethyl-vinyl-hydrate of ammonium), N(OH)(CH₃)₃-CH : CH₂; it received its name because Liebreich believed that a substance of composition N. was present in the brain. Gulevich, having developed a method for isolating N. from choline (see), showed that Liebreich had taken impure choline for N. and that N. is not contained in the brain either in a pre-formed state or as part of phosphatides. There are indications, however, needing verification, of the presence of N. in meat extract, urine, and adrenal glands. Some microorganisms convert choline into neurin, which was also found in rotten meat. N. is obtained synthetically by the reaction: NBr(CH₃)₃.CH₂.CH₂Br + 2AgOH = N(OH)(CH₃)₃.CH : CH₂ + 2AgBr + H₂O. Neurin is a crystalline, very hygroscopic substance with sharply alkaline properties. It is very similar to choline, differing from it in its unsaturated nature and in the properties of its chloroplatinate (octahedrons, difficultly soluble in cold water) and chromate (almost insoluble in water). Compared with saturated choline, it is 10-20 times more toxic, and its entry with spoiled food as a product of the change of choline phosphatides or its formation from them under the influence of abnormal putrefactive processes in the intestine can cause symptoms of poisoning.