SACCHARUM.—SUGAR.

539

SACCHARUM.-SUGAR.

I

Synonimes :— Sacchar; Sá/cxap, 2átx a P<" / .— Sucre, Fr.; Zucker, Germ.; Sukhir,Arab.; Cukr, Bohem. ; Sukker, Dan.;Schukker, Dux. ; and Pers. ; Azúcar,Span. ; Cheni, Hind. ; Suiker, Dut. ;Zucchero, Ital. ; Saker, Mah. ; Gula,Mae. ; Cukiea, Pol. ; Assucarr, Port. ;Sarkara, Sans. ; Socker, ; Swed. ; Sak-karr, Tel. ; Panchadara, Tam.

Lond. ; Edinb. ; Dubl. ; Amer.; Amst.;Ant. ; Austr. ; Batav. ; Bavar. ;Belg. ; Bruns. ; Dan. ; Hisp. ; Gall. ;Fenn.; Ferr. ; Form. Hop. Fr. ; Fuld.;Genet. ; Hamb. ; Hann. ; Hass. ;Lipp. ; Olden. ; Pol. ; Borus. ; Ross. ;Sax. ; Suec. ; Wirtkm. ; Herbip. ;Wurceb. ; Ainslie ; Bergius ; Brug-

NATELLI ; COXE ; GuiBOURT ; MURRAY

and Gmblin ; Paris ; Piderit; Spiel-mann ; Zarda.

A solid, white substance, easily crystal-lizable, inodorous, and of a very agreeabletaste.

Sugar is extracted from the juice of thestem of the Amnio Saccharifera, Linn., aplant originally of eastern Asia. (Trian-dria Diyynia, Linn. ; Gramineœ, Juss. ;Fig. Rumph. Amb. V. 74)

SIMPLE SYRUP.

Syrupus simplex seu communis seu Sacchar,Saccharum clarificatum, (Lond.; Dubl.Edinb. ; Amer. ; Amst. ; Ant.; Austr.Batav. ; Bavar. ; Belg. ; Dan.Hisp.; Gall.; Ferr.; Fenn.; FormHop. Fr. ; Fuld. ; Genev. ; Hann.Hass. ; Lipp. ; Olden. ; Lusrr. ; Pol.Borus.; Suec; Wirtem. ; Herbip.Coxe ; Piderit ; Swediaur ; VanMons)

Syrupus Simplex.

R.

Refined Sugar,

two pounds and a half.Water, one pint.

Dissolve the sugar in the water bythe heat of a water-bath ; set the sy-rup aside for twenty-four hours, thentake off the scum, and pour oft" theclear part from the faeces if there areany. (Lond.; Dübl.)R. Refined Sugar, fifteen parts.Water, eight parts.

Dissolve the sugar in the water by

the aid of a gentle heat, and thenboil a little so as to form a syrup.(Edinb.)

Lond. directs syrups to be kept ina place, the temperature of whichdoes not exceed 5o degrees«

Hass. ; Herbip. ; and Piderit prescribefour parts of sugar and three of water. —Amer.; Amst.; and Coxe — fifteen ofsugar and eight of water. — Ant. ; Austr. ;Batav.; Bavar ; Belg.; Fenn.; Ferr.;Fuld. ; Suec. ; Wtrtem. ; and Swedi-aur — two of sugar and one of water.' —Lipp. — three pounds of sugar and twenty-seven ounces of water. — Genev. — a suffi-cient quantity of each to form a thickliquid.

R. White Sugar, three parts.

Water, one part.

Dissolve at a gentle heat, and pour gra-dually into the syrup, the white of an eggmixed with one part of water ; boil till no-thing more than a little white scum ap-pears on the surface of the liquor, and thenstrain it through flannel. (Form. Hop. Fr. ;Gall.)

The syrup may also he made without boil-ing, dissolving two parts of sugar in onepart of water, by the heat of a stove. (Gall.)— Form. Hop. Fr. requires the cold syrupto mark 35 degrees.

Blondeau has proposed the followingprocess to obtain the syrup colourless.

R. Sugar, sixty pounds.

Washed Animal Carbon, sixty ounces.Water, twenty-four pounds.

Dissolve over a clear fire, and add, attwice or thrice, three pounds of watermixed with the whites of six eggs : removeit from the fire, set aside, skim, and strainthrough flannel. (Henri)

Durozier makes it according to thefollowing process.

R. Sugar, forty pounds.

Cold Water, twenty-two pounds.

Agitate the solution with washed animal

carbon ; stir the mixture occasionally for

twenty-four hours, and filter.

The following is by Grammaire :

R. Sugar, twenty pounds.

Water, ten pounds.

Whites of Eggs, three.

Put them together into an autoclave, andleave it on the fire for a quarter of an hour.