Stimulants and Narcotics

Stimulants and Narcotics

by George Miller Beard

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Product Details

ISBN-13: 9783337236489
Publisher: Bod Third Party Titles
Publication date: 04/21/2019
Pages: 176
Product dimensions: 5.83(w) x 8.27(h) x 0.41(d)

Read an Excerpt


among men may nearly all be embraced under three grand divisions : 1. Those which contain alcohol fermented and distilled liquors. 2. Plants and vegetables that are used i-i substance, or in infusion or decoction, by chewing, smoking, snuffing, or by injection. 3. Volatile preparations that are used by inhalation, or by internal or external administration. Under the first division are included all liquors, fermented or distilled, that contain alcohol in any quantity. Under the second division are included tea, coffee, cocoa, chocolate, opium, tobacco, haschish, Siberian fungus, etc. Under the third division are included aether, chloroform, etc. FIRST DIVISION OF STIMULANTS AND NARCOTICS. Fermentation. Fermentation is a kind of decomposition that vegetable substances undergo when placed in. contact with air and moisture. The starch is converted into sugar, and the sugar into alcohol and carbonic acid. This is called vinous fermentation. The liquid thus obtained always contains more or less alcohol, and receives different names according to the substance from which it is obtained. Wine is the fermented product of the juice of grapes, currants, gooseberries, blackberries, elderberries, etc. Distillation. When fermented liquors of any kind are boiled over a fire, the alcohol rises in the form of vapor, and when conducted through a coiled receiver itcondenses into a liquid condition. This process is called distillation. The product of the distillation of wine is called brandy or cognac ; of molasses, rum ; of corn, potatoes, rye, or barley, malt liquors, brandy or whiskey. When juniper berries are added before distillation the product is called gin. Although the Chinese probablydiscovered the process of distillation thousands of years before it w...

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