OLEA. 35 



Less important official Fixed Oils are : 



Oleum Amygdalae Expressum, Oleum Sesami, Oleum Theobromatis (all used 

 as emollients) ; Oleum Gossypii Seminis, (a demulcent and common substitute for 

 olive oil) ; Oleum Lini (used to prepare "Carron Oil") ; and Oleum Morrhuae (a dis- 

 carded treatment for tuberculosis). 



Adeps, Adeps Lanae, Cera Flava, or beeswax, and Cetaceum, or spermaceti, are 

 other forms of official fixed oils. 



The Volatile Oils are all liquid preparations, usually obtained by distilling the 

 flowers, seeds, fruits, leaves, or bark of odoriferous plants. These oils may best be 

 classified according to the predominating chemical constituent. 



Group I. Oils in which terpenes predominate: 



Oleum Aurantii, Oil of Sweet Orange, expressed from the fresh peel of Citrus 

 Aurantium sinensis (Fam. Rutacece}. Used as a flavoring agent in preparing Spiritus 

 Aurantii Compositus. 



Oleum Terebinthinse Rectificatum, Rectified "Spirits of Turpentine," a purified 

 distillate from the oleoresin of Pinus palustris and other species of Pinacea. Used 

 externally as a rubefacient, and internally as a carminative in doses of 0.3 mil. 



Group II. Oils in which alcohols and their esters predominate: 



Oleum Coriandri, Oil of Coriander, distilled from the ripe fruit of Coriandrum 

 sativum (Fam. Umbelliferce) native of Italy. A mild carminative; also a flavoring 

 agent used in Syrupus Senna. 



Oleum Lavandulae, Oil of Lavender, distilled from the fresh flowers of Lavandula 

 z'cra (Fam. Labiatfe), native of South Europe. A carminative; also a flavor for Tinc- 

 tura Lavandulae Composita. 



Group III. Oils in which aldehydes predominate: 



Oleum Cassiae, Oil of Cinnamon, a rectified oil distilled from Cinnamomum Cassia 

 (Fam. Lauracecc), growing in Ceylon. Used as a carminative; also a flavor in Aqua 

 Cinnamomi and Spiritus Cinnamomi. 



Oleum Limonis, Oil of Lemon, expressed from the fresh peel of ripe Citrus medica 

 Limonum (Fam. Rutacece). Used for flavoring. 



Group IV. Oils in which a ketone predominates : 



Oleum Menthae Piperitae, Oil of Peppermint, distilled from the dried leaves and 

 flowering tops of Mentha piperita (Fam. Labiatce), a perennial plant of Eurasia and 

 North America. Used as a carminative; also as a flavor in Aqua Menthae Piperitae, 

 and in Spiritus Menthae Piperitae. 



Group V. Oils in which aromatic acids and esters predominate : 



Oleum Gaultheriae, and Oleum Betulae; see Methylis Salicylas, page 33. 



Group VI. Oils in which phenols or their esters predominate : 



Oleum Anisi, Oil of Star Anise, distilled from the ripe fruit of Pimpinella Anisum 

 (Fam. Umbelliferce), a plant of Russia. Used as a flavoring agent in Tinctura Opii 

 Camphorata. 



