358 
Antiseptic  used. 
None 
Salicylic  acid 
Alcohol 
Salicylic  acid 
Alcohol 
Food- Preservatives  and  Diastase. 
Proportion. 
/Am.  Jour.  Pharm. 
\       July,  1888. 
1  to  20,000 
1  "  500 
1  "  20,000 
1  "  500 
Fehling's  Solution  required. 
245  cc. 
174  " 
221  " 
174  " 
As  before,  the  proportion  of  aatiseptic  is  given  to  the  whole  volume 
of  solution,  after  addition  of  the  starch. 
Experiments  with  Diastase. 
Proportion  of 
Fehling's  Solution 
rtion  of  Diastase.  Antiseptic. 
Antiseptic 
required. 
1  to  500 
None 
300-5  cc. 
1  "  500 
Salicylic  acid 
1  to  3,000 
286  " 
1  500 
li  a 
1  "  1,500 
16  " 
1  "  500 
((  <( 
1  "  1,000 
No  sugar. 
1  "  1,000 
None 
263  cc. 
1  "  1,000 
Salicylic  acid 
1  "  1,000 
No  sugar 
1  "  2,000 
None 
283  cc. 
1  "  3,000 
Salicylic  acid 
1  "  5,000 
82  " 
1  "  2,000 
((  (( 
1  "  3,000 
No  sugar 
1  "  1,000 
Boric  acid 
1  "  1,000 
250  cc. 
1  "  1,000 
Sodium  acid  sulphite 
1  "  1,000 
263  " 
1  "  500 
Saccharin 
1  "  1,000 
86-3  " 
1  "  1,000 
« 
1  "  1,000 
No  sugar 
1  "  1,000 
Beta-naphthol 
1  "  1,000 
238  cc. 
1  "  1,000 
Alcohol 
1  "  25 
250  " 
Saccharin  was  included  in  the  above  experiments  on  account  of 
statements  made  recently  in  medical  journals  that  it  has  decidedly 
antiseptic  powers,  and  that  it  may  be  used  liberally  for  internal 
administration.  Such  an  opinion  would  be  likely  soon  to  lead  to  its 
use  as  far  as  its  taste  would  permit. 
The  inferences  from  the  above  observations  are  that  salicylic  acid  is 
especially  objectionable  in  a  malt  extract,  and  that  saccharin  is  also 
unsuitable.  Alcohol  in  the  extract  is  also  objectionable.  Beta-naph- 
thol has  some  retarding  action,  but  not  very  considerable.  Boric  acid 
and  sodium  acid  sulphite  seem  to  have  but  little  retarding  effect. 
Their  effect,  however,  by  long-continued  action  on  the  malt  extract 
before  adding  it  to  the  starch  has  not  been  tested.  It  is  obvious  that 
these  conclusions  apply  to  the  use  of  preservatives  in  prepared  articles 
of  food. 
With  a  view  of  adding  further  to  this  point,  a  sample  of  Fairchild^s 
pancreatic  extract  was  examined  as  to  its  action  on  starch,  with  and 
