AMYLUM

(Lat), n. n. ‘/i2I(u‘l)-u8m(utm), Gr, éjv- Aov, Fr, amidon (1st def.), fécute blanche (ou anıylacee) (Ist def.) Ger., Stärke, Stärkemehl (ist def.) Amylum (2d def.). It., amido (ist def.). Sp., almidon (ist def.). 1. Starch (q, v.), 2. In chemistry, the soluble starch (granulose) which forms the inner portion of the starch-granules. It is an amorphous, tastele , and odorle white substance, soluble in water and in dilute alcohol, the concentrated aqueous solution becoming gelatinous on standing. On drying a: forms a concrete ma insoluble in water. A. is colored a deep blue by iodine. It has the chemical constitution (CgH,905)s= CygH 90040 [B, 8] or Ca4H46O20 [Th. Pfeiffer and B. Vollens, “ Ann. d. Chem.,” 210, 2 and 3; ** Proc, of the Am. Phar, A oc,,” 1882, p. 366 (B).] 3. Amyl. [B.]--Amyli iodidum. See À. iodatum.—Amyli nitris. See AMYL nitrite—A. arrow [Dan. Ph., Norw. Ph., Swed. Ph.]. Arrow-root, [B.J—A’artig (Ger.). Amylaceous. Dae A. brasiliense [Netherl. Ph.]._ See A. manihot.—A. cannæ. Fr., amidon de canne, fécule de Tolomane, to us-les-mois. Ger., Cannastärke, Manihotstärkemehl. Canna-starch, to ulema, tolomane. See Canna sTARCH.—À. ca ave. See A.manihot.—A. din it rate. Dinitroxyamylum. us) See XYLo1DIN.—-A.-Hülsen (Ger.). See A MY LOS CLEM A.—A. indicum [Nether]. Ph.]. See Bombay An now root.—A. iodatum [U. S. Ph., Ru . Ph.]. Ger., Jodstdrke. Iodized starch. The U. S. preparation is made by triturating 5 parts of iodine with a little distilled water, then gradually adding starch to the ainount of 95 parts, and drying ‘at a temperature below 40° C. It forms a fine, dark-colored powder soluble in water. [B, a The Ru ian preparation is made with 1 part of iodine, Jo parts of 95 per cent. alcohol, and 29 parts of starch. [L, 123.] Iodized probanly not a definite chemical compound (iodide of starch), [B, , 5.] It is administered internally in cases where other prepare tions of iodine are not well borne, and has been used locally in various ulcerative and cutaneous affections.—A. ioduretum [Greek Ph.], A. jodatum [Ger. Ph.]. See A, iodatun.—A. maid is. Fr., amidon (ou fécule) de mais. Ger., Mai tdrke. See Corn sTARCH.—A. mandioczæ, A. manihot. See Tapioca—A. marantæ. Fr., salep des Indes orient a les. Ger., Marantastärke. See AnRow-RooT,—A. maydis. See A. maid is.—A. mon on it rate. See MoNONITROXYAMYLUM.—A. nitrosum [Swi Ph.]. See AMYL mitrite—A. oryzæ. Fr., amidon (ou farine) du riz. Ger., Rei tärke. See Rice srancu.—A. saggitariæ. Arrow-root. [B, 180.]— A. solan i, A. solan i tuberosl (Belg. Ph.]. Fr., fécule de pommes de terre. Ger., Kartoffelstärke. Syn.: amylum [Finn. Ph.], fæcula solan i tuberosi. See Potato. srarcH.—A. tetra nitrate. Tetranitroxyamylum. [B.] See NITRO XYLOIDIN.—A. tritlei, Fr., amidon du blé. ‘ Ger., Weizenstärke. Wheat starch; the a. of the Belgian, Danish, German, Swi , Nether lan dish, Norwegian, Ru ian, and Swedish ppuanme enone See Wheat STARCH.—Cataplasm a amyl i. starch poultice. [B.] See Cataplasme de FÉCULE, Cataplasme de poudre d’AMIDON, and Cataplasme de ire de R1z,— Decoci amyl i. See Mucilago amyl i.—Eneima amyl i, Enema eum amylo [Fr. Cod.], Enema ex amylo. Fr., lavement à Vamidon. Ger., Stärkeklystier, It., clistere con amido, Sp., enema de almidon. See Lavement à l'AMIDON.—Furfur amyl i.’ See A My LOS CLEM A.—Glycerinum amyl i [Br. Ph.], Glyceritum amyl i [U. S. Ph.}. Fr., glycéré d’amidon, glycérat simple. Ger., Stärkeglycerit. It., glicerato (0 glicerite) di amido. Syn.: glycamyl, lasma. Glycerite, Furconpio te} or glycerine, of starch; a jelly-hke mixture of starch and glycerin, The U. S. preparation is composed of 1 part of starch rubbed up with 9 parts of glycerin. The British preparation consists of 1 avoirdupois ounce of starch and 8 fluid ounces of glycerin. The French preparation is made with im of starch and 14 parts of glycerin. iB etoduretum amyl i [Belg. Ph.]. See A. to datum—Lerp a. See under Lerp.—Liquor amyll volumetric us [awe Ph.]. Ger., Jodzinkstärkeläsung. A test-solution made by boiling together 4 parts of starch, 20 of chloride of zinc, and 100 of water till the starch is almost completely di olved, then adding 2 parts of iodide of zinc and enough water to bring the whole up to 1,000 parts by volume. B.]—Mucilago amyl i [Br. Ph.]. Fr., mucilage d’amidon. Ger.. ‘tdrkeschleim. Tt., mucilaggine (0 decotto) d’amido. Decoction of starch; a viscid, mucilaginous liquid obtained by triturating 120 grains of starch with 10 fluid ounces of distilled water and boiling. Used as the basis of enemata. A similar preparation, known as decoction of starch (starch 4 parts to water 1, parts), is found in some continental formularies. [B, 5, 10.]-—Pulvis amyl i [Fr. Cod.]. Fr., poudre d’amidon. Wheat starch pulverized and pa ed through a fine sieve. [B, 113.]|—Solutio amyl i [Ger. Ph.]. Ger., Stärkeläsung. A filtered solution of starch in hot water, prepared as a test-solution at the time of using. [B.]—Trochisei amyl i. See Taocuisct bechici.