Druckschrift 
The London Dispensatory, containing : 1. the Elements of Pharmacy ; 2. the botanical Description, natural History, chemical Analysis, and medicinal Properties of the Substances of the Materia Medica ; 3. the pharmaceutical Preparations and Compositions of the Pharmacopoeias of the London, Edinburgh, and Dublin Colleges of Physicians ; the Whole forming a Practical Synopsis of Materia Medica, Pharmacy, and Therepeutics
Entstehung
Seite
681
URN (Seite)
  
Rechtsdrehung 90°Linksdrehung 90°
  
  
  
  
  
 
Einzelbild herunterladen
 

■ -W'VV

PART III.

Syrups.

681

palatable; and, with a few exceptions, they might be properlyrejected from the pharmacopoeias.

In making syrups, refined sugar should always be employed;or, if coarser sugar be used, the syrup should be clarified, bybeating to a froth the white of eggs with a small portion ofwater, and adding it to the solution of sugar and water beforeboiling. The albumen coagulates as the syrup boils, and, in-volving the impurities which the sugar contained, rises to thesurface in the form of a scum, which must be carefully re-moved. If too much sugar be used, or if the syrup be toolong boiled, the sugar soon crystallizes; and if it be in toosmall proportion, the syrup quickly ferments, and becomesacescent. The most certain test of the proper consistence ofa syrup is its specific gravity, which, when cold, should be1*385. But, however well prepared, syrups are apt to fermentwhen kept in a temperature above 60°: and, therefore, the fol-lowing direction relative to their preservation is given by theLondon College.

" Let syrups be preserved in a place the temperature ofwhich never exceeds 55°."

SYRUPUS SIMPLEX. Lond. Syrup.*

" Take of refined sugar, two pounds and a half; water, apint. Dissolve the sugar in the water by means of a water-bath ; then set it aside for twenty-four hours; take off* thescum, and, if there be any fasces, pour off the clear part fromthem."

Syrupus simplex. Edin. Simple Syrup.

" Take of purified sugar, fifteen parts ; water, eight parts.Dissolve the sugar in the water by a gentle heat, and boil it alittle so as to form a syrup."

Syrupi. Dub. Si/rups.

" In making syrups, for which neither the weight of thesugar nor the mode of dissolving it is specified, the followingrule is to be observed:

" Take of refined sugar reduced to a fine powder, twenty-nine ounces; the liquor prescribed, one pint. Add the sugarby degrees, and digest with a moderate heat, in a close vessel,until it is dissolved, frequently stirring it; set the solution asidefor twenty-four hours, take off the scum, and pour off thesyrup from the fasces, if there be any."

Simple syrup, when properly prepared, should be inodorous,sweet, thickish, nearly colourless, and perfectly transparent.

SYRUPUS ACETI. Edin. Syrup of Vinegar.'

' Sirop (F.) Einfacher syrup (G.) Scireppo (7.)* Syrftp d'acide acetique [F.) Sciroppo acetico (/.)

 
Seiten anSeiten aus
Text aus