A companion to the United States pharmacopia; . Fig. 30.—Tapioca starch, magnified Fig. 31.—Maranta arrowroot, Fig. 32.—Corn starch, enlarged. Fig. 33.—Rice starch, magnified. 140 A COMPANION TO THE AMYLI GLYCEBITXJM; U. of Staech. Rub one hundred grams (3 ounces 230 grains) starch into powder,and sift it through a No. 60 sieve. Then weigh out nine hundred grams(31 ounces 337 grains) glycerin (corresponding to 722 cubic centimeters,or 24J fluidounces), and triturate the starch in a mortar with a portionof the glycerin until well mixed. Then add the remainder of the gly-
A companion to the United States pharmacopia; . Fig. 30.—Tapioca starch, magnified Fig. 31.—Maranta arrowroot, Fig. 32.—Corn starch, enlarged. Fig. 33.—Rice starch, magnified. 140 A COMPANION TO THE AMYLI GLYCEBITXJM; U. of Staech. Rub one hundred grams (3 ounces 230 grains) starch into powder,and sift it through a No. 60 sieve. Then weigh out nine hundred grams(31 ounces 337 grains) glycerin (corresponding to 722 cubic centimeters,or 24J fluidounces), and triturate the starch in a mortar with a portionof the glycerin until well mixed. Then add the remainder of the gly-cerin, transfer the whole to a porcelain evaporating dish, and apply aheat between 140° and 144° C. (284° to 291° F.), stirring constantlywith a horn spatula until the starch is completely combined with thegtycerin, forming a translucent jelly. When the starch begins to swell near the bottom or the sides of thedish, the heat should be somewhat lowered to avoid the formation oflumps, which it would be difficult, if not impossible, afterward to rubdown. The water in the glycerin is necessary to the formation of
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Keywords: ., bookcentury1800, bookdecade1880, bookpublishernewyo, bookyear1884
