Glycerole of Iodide of Potassium. Syn. Glycerinum potassii iodidi. Prep. (Par. Codex.) Iodide of potassium, 2 parts, glycerole of starch, 15 parts (by weight); dissolve the iodine in its own weight of water, and add to this glycerole of starch.
Glycerole of Starch. (B. P.) Syn. Glycerinum amyli, L. 1 of starch in 81⁄2 of glycerin.
Glycerole of Tannic Acid. (B. P.) Syn. Glycerinum acidi tannici, L. 1 of acid in 41⁄2 of glycerin.
Glycerole of Tar. Syn. Glycerinum picis liquidæ. Prep. (Par. Codex.) Purified tar, 1 oz. (by weight), glycerole of starch, 3 oz. (by weight).
GLYCOARNICIN. A radical cure for gangrene and tubercle (Zeller). 40 grammes clarified honey, with 35 grammes of a tincture of fresh arnica herb, made with weak brandy. (Hager.)
GLYCOBLASTOL (Professor Kletzinsky, Vienna). An extract of the pericarps of cayenne pepper, made with glycerine, diluted with a little water, and perfumed with a trace of pleasant-smelling oil containing a suspicion of patchouli. (Hager.)
GLYCOCINE. Syn. Glycoll. Sugar of gelatin. (C2H5NO2). This is one of the products of the decomposition of gelatin when boiled with dilute sulphuric acid; after the acid is removed by means of barium carbonate, the glycocine may be procured in crystals by evaporating the solution.
It may also be obtained by heating gelatin with a solution of potash or of soda. It is, however, most easily separated in a state of purity by boiling hippuric acid for half an hour with hydrochloric acid; as the liquid cools benzoic acid is separated in abundance, and glycocine remains in combination with hydrochloric acid; on the addition of absolute alcohol, after the solution has been concentrated by evaporation and super-saturated with ammonia, pure glycocine is deposited in minute crystals.
Pure glycocine has a sweet taste, inferior to that of cane sugar. It is soluble in about 400 parts of cold water, less soluble in rectified spirit, and insoluble in absolute alcohol and in ether. It is not susceptible of the alcoholic fermentation.
GLYCYR′RHIZIN. Syn. Liquorice sugar. An uncrystallisable variety of sugar obtained from the root of common liquorice (Glycyrrhiza glabra). It is yellow, transparent, soluble in both water and alcohol, and is not susceptible of the vinous fermentation.