PART IV. NOTES AND FORMULE. Boracic Acid as a Preservative. H. Endemann. (Chem. News, from Journ. Amer. Chem. Soc.) Boracic acid has for the last ten years held a place amongst our antiseptics, and has frequently been recommended for the preservation of meats and vegetable substances. The original discoverer, Gahn, sold in Europe two mixtures. The one was a mixture of one part of boracic acid with one part of alum; the other one part of boracic acid with two of alum. These were called respectively "aseptine" and "double aseptine." Provisions in part preserved by boracic acid are generally within the time of from one to two months covered with a black crust, provided they are kept in the ordinary oak provision barrels. Alum prevents this. It was found that fresh beef, packed with 1 per cent. of boracic acid and a salt pickle of 50 per cent., remained sweet and wholesome for several months, even if kept at an average temperature above 80° F. It was likewise found that previously salted beef could not be preserved by boracic acid. From this it was evident that the process of salting removed from the beef certain substances, in the absence of which preservation became impossible. These substances proved, on further investigation, to be the phosphates. It was, therefore, not the boracic acid which had been the cause of the preservation, but, rather, substances which are produced by the action of the boracic acid-the acid phosphates. During his investigations regarding the disinfecting properties of various substances, he found it very difficult to develop bacteria in a fluid containing acid phosphates, and also that many acids were powerful disinfectants, destroying the life of bacteria completely, even if present only in small quantities. One part of hydrochloric acid in sixty-four parts of Cohn's fluid, well stocked with bacteria, destroyed these completely. He was led, therefore, to make experiments in which boracic acid was replaced by equivalent quantities of other inorganic acids, and thus ascertained that exactly the same 313 results could be reached as with the use of boracic acid. The best results were reached by the use of phosphoric acid, and mixtures of phosphoric acid and hydrochloric acid. Phosphoric acid, even in dilute solution, acts powerfully on fresh meat, covering it with a white layer of coagulated albumen, which nowever, on standing gradually disappears. Mixtures, however, in which the PO, is partly replaced by HCl, do not act in a like manner; and even if some precipitation should take place, will soon allow the meat to recover its original appearance. Meats thus treated keep exceedingly well, and at least fully as well as when preserved, under similar circumstances, with an equivalent quantity of boracic acid. The preservation by means of boracic acid cannot, therefore, be considered as involving a new principle; it is merely a variation of, but by no means an improvement on, the time-honoured pickling. The insipid taste of free boracic acid and the acid phosphates prevents its easy detection, and brings consumers to the belief that the meat is fresh. This peculiarity is the only one recommending the use of boracic acid. Menthol, a New Antiseptic. (From the Lancet.) Menthol, or peppermint camphor, is a crystallizable body deposited from Chinese eil of peppermint on exposure to cold. It is met with in the form of small, colourless, fragrant prismatic crystals, not unlike sulphate of magnesia. In fact, when first imported from Japan, some twenty years ago, it was suspected to be nothing but Epsom salts flavoured with peppermint. It is now known to have a definite chemical composition, and to be the camphor, or stearoptene of peppermint oil. It is but slightly soluble in water, although it imparts to it its characteristic smell and taste. It dissolves readily in alcohol and ether, and in oils, both fixed and volatile. It melts at about the temperature of the body, and when further heated volatilizes without decomposition. From a series of experiments recently undertaken by Mr. Archibald Duncan, a student of the University of Edinburgh, it would appear that it is possessed of antiseptic properties similar to those of its homologue, thymol. At present it can hardly be regarded as a commercial article; but it could be readily imported from Japan, and there is no reason to suppose that its price would be prohibitive. An impure sample sent over from Canton, in 1872, was valued at 30s. a pound. We are not aware that it has been used in therapeutics; but strong oil of peppermint painted over the part has long been a favourite mode of treatment in China for gout and neuralgia, and it might prove useful in these complaints. The Japanese "po-ho-yo," or neuralgia remedy, probably contains menthol. A New Preserving Fluid. (New Remedies, January, 1880.) The Prussian Secretary of State for Education has caused the publication of the following compound, and method of its application discovered by Wickersheimer, the preparator of the anatomica museum of the University at Berlin, who had at first patented the compound, but was induced to renounce his patent claims. In 3000 parts of boiling water dissolve 100 of alum, 25 of sodium chloride, 12 of potassium nitrate, 60 of potassa, and 10 of arsenious acid. Let cool and filter. To every 10 litres of the filtrate, add 4 litres of glycerin, and 1 litre of methylic alcohol. Its application differs with the special objects to be preserved. In general, the objects must be impregnated with it. If the objects are to be preserved dry, thy are soaked in the liquid from six to twelve days, and afterwards dried in the air. Ligaments, muscles, and other animal objects remain perfectly soft and movable. Hollow organs, as lungs and intestines, should be filled with the liquid, previous to immersion in it. After being taken out, and before drying, it is advisable to inflate them with air. Injecting the liquid into a corpse will preserve the latter completely, and the muscular tissue will always retain the natural colour of fresh corpses. To preserve the outward appearance of the latter, they should be well impregnated externally, and enclosed in air-tight cases. This is only necessary to preserve the exact original appearance; if it is not done, the body will keep equally well if thoroughly injected, but the exterior will gradually become somewhat dry and dark coloured. Plants may likewise be preserved by this liquid. Bonjean's Ergotin. A. Catillon. (From Répert. de Pharm.) The author gives the following method for the preparation of Bonjean's ergotin. Powdered ergot is packed in a displacement apparatus and covered with 75 per cent. alcohol. After twelve hours a fresh quantity of alcohol is added, until 5 parts of the latter have been used for every 1 part of ergot. The last portions of the alcohol are displaced by water, taking care not to use an excess of the latter, about as much as the weight of ergot. The percolate is then subjected to distillation until an aqueous solution of an extract is left floating on a resinous substance. When cold, the solution is decanted, the residue washed with a little distilled water, the whole filtered and evaporated on the water-bath. After some time, during the evaporation, there will be noticed on the surface a slight insoluble pellicle, which may be disregarded, or else removed by filtration. The evaporation should be carried to pretty firm consistence. The resulting extract is of fine red colour, brighter than that of the aqueous extract, and of agreeable odour. It is completely soluble in 70 per cent. alcohol and in water (10 grams dissolved in water leave on the filter a residue weighing only 15 milligrams). On ignition the extract leaves 6 to 8 per cent. of ash, while the aqueous extract only leaves 5 to 6 per cent. The mean yield of ergot in aqueous extract, is 7 to 8 per cent., in alcoholic extract over 10 per cent. Liquid Preparations of Lactucarium. J. L. Lemberger. (From Proc. Amer. Pharm. Assoc.) The following are offered as good working formulæ for a fluid extract, tincture, and syrup of lactucarium. Beat the lactucarium thoroughly in an iron mortar, then introduce it into a wide-mouth bottle of about three pints capacity, adding the benzin, corking tight, and allowing it to macerate, with frequent agitation, for twenty-four hours; then let it rest about twenty-four hours, or until the lactucarium subsides and the benzin solution becomes clear, or nearly so; then, having decanted the benzin solution, transfer the lactucarium to a stone or glass slab, or other similar vessel, spreading it as thin as possible, allowing it to remain in this situation until completely dry (at least twenty-four hours); then rub it up in an iron mortar with an equal bulk of clean sand; next introduce it into a cylindrical percolator, first prepared with a disc of flannel and a thin layer of sand, packed lightly, and add sufficient diluted alcohol to cover several inches, and after closing the outlet with a cork or otherwise, allow it to macerate twenty-four hours; then percolate to exhaustion, reserving the first four fluid ounces. By means of a still reclaim the alcohol, and evaporate the residue in a water-bath to ten fluid ounces, mixing this with the reserved percolate, and filter, adding sufficient diluted alcohol to wash the filter and remaining residue until the product weighs sixteen troy ounces. With this fluid extract you can readily make Tincture of Lactucarium. R Fluid extract of Lactucarium 1 troy ounce (3j.) A fluid drachm representing 7 grains. Tincture and Fluid Extract of Quebracho Bark. Dr. Vulpius. (Pharm. Zeitung, 1880, 70.) The author recommends the following formulæ : Tinctura Quebracho.-Take of quebracho bark 100 parts, alcohol and distilled water, of each 225 parts (by weight). Digest for eight days; then express and filter. Extractum Quebracho Liquidum.-The bark is extracted on a steam bath twice successively with ten times its weight of water; the united liquors are allowed to settle, strained, evaporated to the consistence of an ordinary extract, and then dissolved in a sufficient quantity of water to make the solution equal in weight to the bark used. The solution is left to deposit in a cool place for several days, and then filtered. Preparations of White Quebracho Bark. (Aspidosperma Quebracho.) Dr. Burgos. (Revista Farmacéutica, Nov., 1879. From Pharm. Journ.) Powder of Quebracho Blancho.-Possesses all the physical and organoleptic properties of cinchona powder; in colour it is intermediate between the red and yellow barks. It is prepared in the same manner, and can be used for the same purpose pharmaceutically, as an antiseptic alone, or mixed with wood charcoal, or as an ingredient in dentifrice powders, electuaries, etc. Infusion. The infusion is similar to sherry in colour, clear and transparent. It has a bitter taste, analogous in every respect to that of infusion of cinchona, but more pronounced. It is prepared with the same proportion as the decoction. Decoction.-Quebracho bark, bruised, 1 part; water, 20 parts. Dr. Mantegazza prepares it in the proportions of 1 to 12 or 18. The decoction is more intense in colour than the infusion, and if it be concentrated so as to reduce it to one-third, it acquires a colour as deep as that of port wine. It remains clear whilst kept at an elevated temperature, but as it cools it deposits an abundant precipitate. A few drops of sulphuric acid restore partially its transparency by dissolving the alkaloid it contains. If added to a solution of sulphate of iron, a very large quantity of greenish grey precipitate is produced. With ammonia it undergoes no alteration. |