Am.  Jour.  Pharm, ) 
June,  1883.  J 
Extract  of  Malt. 
295 
100  minims  of 
Ext.  malt,  with  Na20.... 
Saliva,  "  "  .... 
Ext.  malt,  "  "  .... 
Ext.  malt,  *'  NhsCOs 
Saliva, 
Ext.  malt,  "  K2O  
Saliva,  "  "   
Ext.  malt,  "  "   
Ext.  malt,  "  K2CO3.. 
Saliva,  "  "  .. 
per  ct. 
per  ct. 
^  per  ct. 
per  ct. 
per  ct. 
per  ct. 
Blue,  with  pre- 
cipitate after 
minutes. 
Blue,  no  preci- 
pitute  after 
minutes. 
Purple  after 
minutes. 
Red  after  min- 
utes. 
Naarly  colorless 
after  minutes. 
5 
60 
15 
10 
15 
25 
30 
5 
30 
25 
10 
5 
5 
60 
30 
60 
2 
5 
30. 
5 
40 
60 
10 
5 
10 
60 
Remarks. 
^  per  cent,  of  caustic  al- 
kali totally  destroys 
action  of  saliva,  the 
starch  paste  becoming 
thicker  instead  of  be- 
ing liquefied.  By  ^ 
per  cent,  the  action  of 
malt  extract  is  also  de- 
stroyed. Alkaline  car- 
bonates act  less  ener- 
getically. 
Whisky  contained  alcohol  30  vol.  per  cent.,  acid  0*0525,  sodium  hydrate. 
Wine  contained  alcohol  9  vol.  per  cent.,  acid  0'75  (with  0*064  sulphuric  acid). 
Brandy  contained  alcohol  30  vol.  per  cent.,  acid  0'075. 
Ext.  malt,  with  wine  
Saliva,  "   
Ext.  malt,  with  whisky  
Saliva,  "   
Ext.  malt,  with  wine  
Saliva,  "   
Ext.  malt,  with  whisky  
Saliva,  "   
Ext.  malt,  "   
Ext.  malt,  with  wine  
Extract  malt,  with  wine  and 
water  
Malt,  with  whisky  
Saliva,  "   
Malt,  "   
Saliva,  "   
Malt,  with  brandy  
Saliva,  with  wine  
THE  MIXTURE  CONTAINED 
1-5 
1-5 
2-72 
2-72 
2-56 
2-56 
5 
5 
5 
5-5 
3-42 
13-33 
13-33 
15 
0-818 
0-125 
0-125 
0-004 
0-004 
0-214 
0-214 
0-0087 
0-(087 
0-0087 
0-46 
0-28 
0-014 
0-  014 
0-C231 
0-0231 
0-40 
0-068 
3-461 
3-46 
3-7 
3-7 
2-9 
2-  9 
3-  46 
3-46 
3-46 
1-  5 
0-99 
2-  9 
2-9 
2-31 
2-31 
2-  08 
3-  7 
1-73 
1-85 
1-45 
1-73 
3-46 
1-  5 
0-99 
2-  9 
2-31 
2-08 
3-46 
3-7" 
2-  9" 
3-  46 
2-9 
2-31 
3-7 
TEST  WITH  IODINE  SOLUTION 
AND  TIME. 
'1Z  M 
M  cq 
o  . 
a  03 
5 
Ph 
60 
15 
OS 
V  3 
