313 INORGANIC AGENTS 



Class 2. — Alcohol, Ether and Chloroform. 



Alcohol. CjH.OH. (U. S. P.) 



Synonym. — Spiritus rectificatus, B. P.*; spiritus vini rectiftcatus, spirit of 

 wine, rectified spirit, E.; alcoliol, Fr.; weingeist, G.; spiritus, P. G. 



Alcohol is derived directly from fruit sugar, and indirectly from starch. The 

 grains, as wheat, rye, corn and potatoes, supply starch most economically. The 

 starch in these substances is converted into glucose by heating with very dilute 

 sulphuric acid, or by fermentation with malt. Glucose is further acted upon by 

 yeast containing the Torula cerevisiae, which converts 15 per cent, of glucose into 

 alcohol and carbonic dioxide. CeH^Oo = 2 CaHjOH+Z COj. 



The weak alcohol resulting is subjected to repeated distillation until suffi- 

 ciently pure and concentrated. In the natural fermentation of fruit sugar in 

 grape juice, during the formation of wine, the amount of alcohol is self-limited 

 to 15, rarely 20 per cent., since the ferment is killed by an amount of alcohol 

 greater than this. 



Derivation. — The official alcohol is derived from rectified spirit, by maceration, 

 first with anhydrous potassium carbonate, then freshly fused calcium chloride, 

 and finally by distillation. 



Properties. — A liquid composed of about 92.3 per cent., by weight, or 94.9 

 per cent., by volume, of ethyl alcohol (CjHjO H), and about 7.7 per cent., by 

 ■weight, of water (U. S. P.). A transparent, colorless, mobile and volatile liquid, 

 having a slight, characteristic odor, and a burning taste. Spec. gr. about .816 at 

 15.6 C. (60° F.). Miscible with water in all proportions and without any trace 

 of cloudiness. Also miscible with ether or chloroform. It is readily volatile at 

 low temperatures, and boils at 78° C. (172.4° F.). It is inflammable and burns 

 with a blue flame. 



Dose.—H. & C, Si-iii, (30-90) ; Sh. & Sw., 3ii-iv, (8-15) ; D., 3i-ii, (4-8). 



PEEPAEATIOlf. 



Alcohol Dilutum. Diluted Alcohol. (U. S. P.) 



A liquid containing from 41 to 42 per. cent., by weight, or from 48.4 to 49.5 

 per cent., by volume, of absolute ethyl alcohol (CjHo O H). (U. S. P.) 



Derivation. — Alcohol, 500; distilled water, 500. 



Alcohol Dehydbatum. Dehydrated Alcohol. (U. S. P.) 



Synonym. — Alcohol absolutum. Absolute alcohol. CjHjO H. (B. P.) 



Ethyl alcohol, containing not less than 99 per cent., by weight, of C2H5O H. 



Derivation. — Percolation of the purest alcohol through quicklime, out of con- 

 tact with the air, and redistillation in vacuo. 



Properties. — Transparent, colorless, mobile and volatile liquid, having a char- 

 acteristic odor,, and a burning taste. Very hygroscopic. Spec. gr. not higher 

 than 0.798 at 15.56° C. 



Alcohol Deodokatum. Deodorized Alcohol. (Non-official.) 



A liquid composed of about 92.5 per cent., by weight, or 95.1 per cent, by 

 volume, of ethyl alcohol (Cj H,, O H), and about 7.5 per cent., by weight, of 

 water. 



Z)ens?offom.— Distillation of alcohol with about 2 per cent, of pure fused 

 sodium acetate. 



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



Spiritus Frumenti. Whisky. (Non-official.) 



Synonym. — Eau-de-vie de grains, Fr. ; kornbranntwein, G. 



Derivation. — An alcoholic liquid obtained by the distillation of the mash of 

 fermented grain (usually of mixtures of corn, wheat and rye), and at least four 

 years old. 



Properties. — An amber-colored liquid, having a distinctive odor and taste, and 

 a slightly acid reaction. Its specific gravity should not be more than 0.945, nor 

 less than 0.924, corresponding, approximately, to an alcoholic strength of 87 to 



•Rectified spirit (B. P.) contains 90 per cent, of pure alcohol by volume (85.65 per cent, 

 by weight). There are four official dilutions in the B. P. containing 70, 60, 45 and 2Q per 

 cent, of alcohol by volume respectively. 



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