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This paper describes the chlorination of naturally occurring organic compounds. Chlorination of tannic, humic, vanillic and gallic acids and D‐glucose resulted in the formation of chloroform, CHC13, whereas, chlorination of α‐pinene, acetic, propionic and butyric acids failed to produce any measurable chloroform.
Footnote: Present address of M. Youssefi, Ph.D. Department of Chemistry Purdue University West Lafayette, Indiana 47907
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