162  Syriipus  Ferri  Frotochloridi.  {^^^T-mT^^ 
fiimlly  a  homogenous,  thick  liquid  mass  is  formed;  hut  should  not  be 
evaporated  to  complete  dryness.  The  caj)sule  is  then  removed  from 
the  water-bathj  about  50  cc.  of  absolute  alcohol  added,  the  mass  tritu- 
rated with  a  pestle,  decanted  into  a  large  beaker,  and  the  residue,  which 
has  been  mixed  with  20  cc.  of  absolute  alcohol,  filtered.  To  the  mixed 
liquids  300  to  350  cc.  of  absolute  ether  are  added,  with  active  agitation 
by  means  of  a  glass  rod,  filtered  from  the  flocculent  deposit  (parapep- 
tone  and  maltose),  the  filter  washed  with  a  little  ether-alcohol  (3:1)^ 
and  the  filtrate  finally  allowed  to  evaporate  spontaneously  in  a  shallow 
capsule.  The  residue  remaining  from  the  treatment  with  alcohol  is 
evaporated  on  the  water-bath — with  the  above-mentioned  precautions 
— to  a  syrupy  consistence,  and  allowed  to  dry  in  rarefied  air  for  24 
hours.  The  residue  thus  obtained  is  again  dissolved  in  from  15  to  20 
cc.  of  absolute  alcohol,  the  solution  filtered  through  a  very  small  filter 
into  a  tared  glass  capsule,  in  which  it  is  evaporated,  and,  after  drying 
for  12  hours  in  rarefied  air,  it  is  weighed. 
For  light  beers,  which  contain  but  little  or  no  parapeptone,  the 
operation  may  be  simplified  by  not  precipitating  by  ether  the  liquid 
first  obtained  by  extraction  with  alcohol,  but  evaporating  directly,  and 
digesting  the  residue  with  ether-alcohol  (1:1)  instead  of  with  alcohol,, 
filtering,  evaporating,  and  weighing.^ — Zeitschrift  fur  Analyt.  Chemiey 
1882,  p.  137;  Chem.  Centralb.  [3.  F.]  12,  p.  285. 
NOTE  ON  SYRUPUS  FEERI  FROTOCHLORIDI. 
By  a.  FRiiH. 
The  editorial  remark  in  the  last  number  (p.  129)  that  a  syrup  of 
ferrous  chloride  is  made  in  France  by  simply  dissolving  protochloride 
of  iron  in  simple  syrup  is  suggesting  the  question  why  this  prepara- 
tion is  hardly  ever  prescribed  in  France?  The  reason  is  that  it  is  a 
very  weak  iron  preparation,  in  which  the  iron  as  contained  in  the 
neutral  salt  is  far  from  being  readily  assimilated  by  the  blood.  FeCl 
needing  HCl  to  form  an  oxychloride  by  the  action  of  oxygen  in  the 
blood-vessels.  This  oxychloride,  which  has  necessarily  to  be  the  first 
alteration  of  the  FeCl  to  undergo  by  the  action  of  the  oxygen,  being 
^  This  procedure  is  also  adapted  to  the  estimation  of  glycerin  in  wines 
(oO  cc),  with  the  modification  that  the  residue  is  digested  with  ether- 
alcohol  (21j  ;  from  highly  colored  red  VA'ines  a  slightly  yellowish  colored 
glycerin  is  thus  obtained. 
