ALCOHOL 263 



Alcohol Absolutum. Absolute Alcohol. C^ Hg O H. 



(U. S. P.) 



Synonym. — Alcohol ethylicum, B. P. 



Ethyl alcohol, coataiDing not more than 1 per cent., by 

 weight, of water. 



Derivation. — Percolation of the purest alcohol through 

 quicklime, out of contact with the air, and redistillation in 

 vacuo. 



Properties. — Transparent, colorless, mobile jnd volatile 

 liquid, of a characteristic, rather agreeable odor, and a 

 burning taste. Very hydroscopic. Spec. gr. not higher 

 than 0.797 at 15^ C. (69° F.) 



Alcohol Deodoratum. Deodorized Alcohol. (U. S. P.) 



A liquid composed of about 92.5 per cent., by weight, 

 or 95.1 per cent., by volume, of ethyl alcohol (Cj Hj O H), 

 and about 7.5 per cent., by weight, of water. 



Derivation. — Distillation of alcohol with about 2 per 

 per cent, of pure fused sodium acetate. 



Properties. — Similar to alcohol, except as regards odor. 



Spiritus Frumentl (U. S. P.) 



Synonym. — Eau-de-vie de grains, Fr.; whiskey korn- 

 branntwein, G. 



Derivation. — An alcoholic liquid obtained by the distil- 

 lation of the mash of fermented grain (usually of mixtures 

 of corn, wheat and rye), and at least two years old. 



Properties. — An amber-colored liquid, having a distinc- 

 tive odor and taste, and a slightly acid reaction. Its specific 

 gravity should not be more than 0.930, nor less than 0.917, 

 corresponding, approximately, to an alcoholic strength of 

 44 to 50 per cent., by weight, or 50 to 58 per cent., by 

 volume. Contains no more than traces of fusel oil. The 

 alcoholic liquors owe their flavor or bouquet to ethers which 

 are only developed in course of time. The amylic alcohol, 



