CINCHONA.

1015

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jj. '? physical and chemical properties of disulpliate of quinia have been4d / ^ escr ibed (p- 005).

u ^ e >'ation .—Various foreign bodies (as earthy and alkaline salts,it i s ’, Su S ar > starch, fatty matters, sulphate of cinclionia, and salicin) are,low-; Sai< ^’ oc casionally intermixed with disulpliate of quinia. The fol-''-B aie the tests by which the presence of these bodies is ascertained:l eav ^ digesting disulphate of quinia in alcohol this salt is dissolved,1 ^ a ny alkaline or earthy sulphates, gum, or starch, that may beSol -t- Gum is soluble in cold water; starch is coloured blue by ais 1011 °i iodine. When heated in the open air the disulphate of quiniaTi le Ur '. 1 «l and dissipated: the earthy salts, on the other hand, are left,"lie ^^hate is soluble in water acidulated with sulphuric acid,of ***fatty mat ters are insoluble. To detect sugar, add to a solution I'hat ? ( >sul])hate, carbonate of potash: quinia precipitates, while sul-Ijy °i potash and sugar are left in solution: the latter may be detectedlli e S s ) vec t taste, or by evaporating the liquid to dryness, and digestingI'liat^ 81 ^ 110 "ith spirit, which dissolves the sugar, but leaves the sul-op t ]°' Ainmoniacal salts are detected by the annnoniacal odour emittedv itri X ? at ^itten of caustic potash. Salicin may be recognized by oil oi’naif ’ W hicli turns it red (see p. 730). Sulphate of cinclionia may bein qj 5 . to crystallize, in a pulverulent form, by stirring the solution, andi'ra U( j 1S ®tate it may be readily intermixed with disulpliate of quina. ThisT (| (] ’ I suspect, has been recently carried on to no very slight extent,ash. ec t it, precipitate a solution of the suspected salt in water by pot-tal[ a c °Hect the precipitate, and boil it in alcohol. The cinclionia crys-

1;, JlS Ph/HIa tliA miiinn vAinnir.si in tlm motlmr-

li

( lUor.

the liquor cools, [while the quinia remains in the mother-

Th

characteristic marks of the purity of disulpliate of quinia are,<( r( hiig to the London College, as follows: —

d «"H°i tall y dissolved in water, especially when mixed with an acid. Quina is thrownSu gilr *7 ammonia, the liquor being evaporated ; what remains ought not to taste of1 gem] V Ue hundred parts of disulpliate of quina lose eight or ten parts of water withVv ar ( j s , e heat. It j s totally consumed hy fire. Chlorine first added to it, and after-Ulll >umiia, it becomes green.**

„ * e characters given by the Edinburgh College are as follows:—

SlJ llJhur'"' Utl °" °* ten grains in a fluidounce of distilled water, and two or three drops ofte° w * c acid, if decomposed by a solution of half an ounce of carbonate of soda, inailss, ^-;a„d heated till the precipitate shrinks and fuses, yields, on cooling, a solid°Xali c a ^’ when dry, weighs 7*4 grains, and in powder dissolves entirely in solution

Th *

)i(: ar ] e .Thnia, separated from the sulphate by carbonate of soda, is|’ ls °h l ble in a solution of carbonate of soda.rio Ua l U Phate of quina is given in doses of from gr. j. to grs. v. Occa-apt to ^ lt is exhibited in much larger doses as a febrifuge ; but it is veryhe a ,i ( . lsa gree, causing disturbance of stomach, febrile disorders, ands Cn Jhe. 1 have known fourteen grains taken, and have heard of a( ‘ithe r e . 0r **alf a drachm being exhibited at a dose. It may be givensop),, ln the form of pill, made with conserve of roses, or dissolved inv ehj c i a( i ae °. us liquid by the aid of an acid. Infusion of roses is a favourite