218 
Syrupus  Ferri  Iodidi. 
Am.  Jour.  Pharm. 
May,  1900. 
and  filtering  the  hot  mixture  into  syrup  or  upon  sugar  as  the  case 
may  be.  The  latter,  in  view  of  the  necessity  of  increasing  the 
density  of  the  syrup,  is  the  preferable  method. 
To  maintain  stability  of  syrup  of  iodide  of  iron  the  addition  of 
hypophosphorous  acid  has  been  highly  recommended.  Citric  and 
hydriodic  acid  have  also  been  proposed.  The  experiments  of  the 
writer  have  been  conducted  solely  with  hypophosphorous  acid,  a 
number  of  trials  being  made  to  determine  the  amount  necessary  to 
prevent  discoloration  of  the  syrup. 
The  addition  of  -i  to  -2  (TL  to  1)  per  cent,  has  preserved  a  sugar- 
prepared  syrup  during  two  months.  The  following  formula,  for 
which  no  originality  is  claimed,  is  based  upon  the  points  mentioned. 
It  is  similar  to  the  formula  of  Dr.  Dohme,  as  presented  to  the 
Maryland  Pharmaceutical  Association  and  published  in  the  Pro- 
ceedings of  the  American  Pharmaceutical  Association  of  I  898. 
The  formula  as  published,  probably  inadvertently,  directs  the 
syrup  to  be  made  up  to  1,000  c.c.  where  that  number  of  grammes 
should  be.  ordered. 
SYRUPUS  FERRI  IODIDI. 
Iron,  in  the  form  of  bright  wire  and  cut  into  small  pieces,  25  grammes. 
Iodine   ....   83  " 
Sugar,  in  coarse  powder  600  " 
Diluted  hypophosphorous  acid  ...   20  " 
Distilled  water,  a  sufficient  quantity  to  make  1,000  grammes. 
Introduce  the  iron  into  a  flask  of  thin  glass,  having  a  capacity 
of  500  c.c,  add  to  it  200  c.c.  of  distilled  water  and  afterwards 
the  iodine.  Shake  the  mixture  occasionally,  checking  the  reaction 
if  necessary  by  the  affusion  of  cold  water,  and,  when  the  solution 
has  acquired  a  greenish  color  and  has  lost  the  odor  of  iodine,  dilute 
it  with  75  c.c.  of  water  and  heat  it  to  boiling.  To  the  boiling  solu- 
tion add  25  grammes  of  sugar,  and  filter  it  through  a  strong, 
double,  rapidly-acting  filter  placed  in  a  funnel  upon  the  rest  of  the 
sugar  placed  in  a  porcelain  capsule. 
Stir  the  mixture  with  a  glass  rod,  heat  it  to  the  boiling  point, 
and,  having  strained  the  syrup  through  linen  into  a  tared  bottle, 
add  the  hypophosphorous  acid  and  enough  distilled  water  to  make 
the  product  weigh  1,000  grammes. 
Lastly,  shake  the  bottle  and  transfer  the  syrup  to  small  vials, 
which  should  be  completely  filled. 
