1 62  Notes  on  Proteid  Iron  Solutions.      { ^m'^\\,  S».rm' 
results  varying  about  one-third  of  the  theoretical,  as  compared  to 
the  implied,  though  not  definitely  worded  statement  in  the  last 
article  upon  the  same  subject,  that  the  process  is  accurate.  So  far 
as  I  have  been  able  to  find,  he  has  given  no  explanation  of  this  wide 
variation  from  the  theoretical  and  why  at  the  present  time  the 
method  is  to  be  regarded  as  satisfactory.  Certain  it  is  that  these 
results  accord  far  better  with  the  earlier  statement. 
Opportunity  has  been  wanting  to  enter  into  this  process  in  detail 
with  a  view  of  rendering  it  more  accurate,  and  so  perforce  the 
results  here  submitted  are  destructive  without  being  in  addition 
constructive. 
From  the  Laboratories  of  Parke,  Davis  &  Co. 
NOTES  ON  PROTEID  IRON  SOLUTIONS.1 
By  Wi  1.1,1am  H.  Harrison. 
LIQUOR  FERRI  PEPTONATI. 
The  present  National  Formulary  formula  yields  a  product  which 
is  a  thick  red-brown  liquid,  with  a  very  disagreeable  gluey  odor. 
It  is  clear  in  neither  reflected  nor  transmitted  light,  and  of  such  a 
colloidal  nature  as  to  render  filtration  impossible  even  under  greatly 
increased  pressure.  The  taste  is  at  first  pleasant,  followed  by  a 
strongly  alkaline  and  ferruginous  after-taste,  which  persists. 
Heated  to  above  6o°,  the  iron  is  precipitated  as  ferric  hydroxide, 
partly  free  and  partly  in  combination  with  peptone.  Carbon  dioxide 
causes  the  complete  precipitation  of  the  iron  in  combination  with 
peptone  and  albumoses.    The  iron  content  is  -735  per  cent. 
In  the  preparation  of  the  above  compound  the  formula  directs 
that  dry  peptone  be  employed.  There  is  nothing  to  be  gained  in 
the  use  of  dry  peptone.  On  the  contrary,  this  is  the  greatest  objec- 
tion to  the  present  formula. 
A.  Catillon  (Phatm.  Joum.  (3),  XI  (1881),  759)  points  out  the 
fact  that  even  in  the  most  carefully  prepared  dry  peptone  a  strong 
unpleasant  odor  persists,  while  freshly  prepared  solutions  of  peptone 
from  egg  albumen  are  almost  free  from  odor.    Most  of  the  com- 
1  Read  before  the  Chicago  Brancn  ^.  the  American  Pharmaceutical  Asso- 
ciation. 
