Am.  Jour.  Pharm. ) 
Dec,  1876.  J 
Reviews,  etc. 
575 
The  author  enumerates  43  species  of  colchicum,  three  of  which,  contained  in  the 
herbarium  of  the  Museum  of  Florence,  are  as  yet  undetermined.  Of  the  four  species 
recently  discovered  by  him  in  Greece,  one,  which  he  names  Colch.  £oissieriy  has  a 
horizontal  rhizome,  similar  to  Anemone  nemorosa  5  the  three  other  species  are  C. 
eubceuntj  C.  Parlatoris  and  C  polymorphum,  the  latter  being  allied  to  C.  neapoli- 
tanum,  Tenore,  and  may  perhaps  be  a  variety  of  it.  The  author  directs  special  at- 
tention to  the  very  variable  characters  of  the  leaves  and  the  different  parts  of  the 
flowers  in  most  of  the  species,  considerable  variations  being  frequently  met  with  in 
the  same  plant.  Five  of  the  species  enumerated  belong  to  Africa,  21  are  found  in 
Europe  and  Asia,  7  are  indigenous  to  Greece  and  other  parts  of  Europe  and  10  are 
characteristic  of  Greece. 
Recherches  experimentales  sur  le  role  physiologique  et  therapeutique  de  la  Pancreatine. 
Par  Th.  Defresne,  pharmacien,  etc,    Paris:  A.  Delahaye,  1875.    i2mo,pp.  102. 
Experimental  researches  on  the  physiological  and  therapeutical  action  of  pancreatin. 
After  a  brief  review  of  the  literature  on  the  pancreatic  juice,  the  author  states  that 
in  its  dried  state  it  is  usually  called  pancreatin  5  he  has  succeeded  to  preserve  the 
juice,  which  is  otherwise  readily  altered,  for  over  three  weeks,  by  mixing  it  with  half 
its  volume  of  ether.  This  preservative  property  of  ether  has  been  utilized  for  the 
preparation  of  pancreatin  as  follows :  Fresh  pancreas,  after  being  bruised,  are  intro- 
duced into  a  suitable  vessel  together  with  ether,  and  kept  at  a  temperature  of  45°C. 
for  24  hours,  when  the  glands  will  be  completely  disintegrated,  the  fibrous  tissue 
floating  upon  the  surface.  The  etherial  juice  is  now  rapidly  evaporated  in  a  current 
of  air  at  a  temperature  of  4o°C,  and  the  residue  powdered. 
Thus  obtained,  pancreatin  forms  a  pale-yellow  powder,  which  is  very  soluble  in 
water,  forming  a  viscous  solution  of  an  animal  flavor  and  coagulating  by  heat,  like 
albumen.  Alcohol  precipitates  from  the  solution  the  pancreatic  ferment,  while  the 
liquid  portion  is  inert.  Pancreatin  is  destroyed  by  heat  at  about  70°C,  also  by 
strong  acids  and  alkalies  ;  tannin,  as  well  as  metallic  salts,  give  insoluble  precipi- 
tates with  it  5  very  dilute  acids  and  alkalies  do  not  disturb  the  solution,  and  the  salts 
of  the  alkalies  neither  alter  the  pancreatin  nor  lessen  its  action. 
The  author  then  considers  the  action  of  pancreatin  upon  the  nitrogenized  aliments, 
starch,  fats  and  mixed  food,  and  finally  its  medicinal  uses.  It  may  be  given  in  soup, 
a  little  bread  or  some  sweetened  water,  in  doses  of  0*50  to  0*75  grams  (7  to  12 
grains)  ;  or  in  pills  prepared  from  4  grams  pancreatin,  0*50  honey  and  sufficient  of 
an  inert  powder  to  make  20  pills,  three  to  five  of  which  may  be  taken  just  before 
meals.  The  pancreatic  elixir  should  not  contain  over  8  per  cent,  of  alcohol,  and  if 
necessary  the  wine  should  be  completely  freed  from  tannin  by  egg  albumen.  It  is 
made  of  4  grams  pancreatin,  120  white  wine,  175  crystallized  sugar  and  10  tincture 
of  coffeej  dose,  a  tablespoonful,  containing  o  25  gram.  (4  grs.)  pancreatin.  Pan- 
creatic emulsion  of  codli^ver  oil  (or  other  oil)  is  made  by  digesting  at  a  moderate  heat 
for  24  hours  1,000  grams  codliver  oil,  40  powdered  pancreatin  and  300  simple 
syrup.  It  is  now  perfectly  miscible  with  water  (cherry  laurel  or  other  aromatic 
water  may  be  used  for  diluting  it),  and  may  be  given  in  chocolate,  milk,  coffee  or 
broth  to  suit  the  taste. 
