Colds garlic

V-Allylthiourea (thiosinamine) [109-57-9] M 116.2, m 70-73 , 78 . Recrystd from H2O. Soluble in 30 parts of cold H2O, soluble in EtOH but insoluble in "CeHg. Also recrystd from acetone, EtOH or ethyl acetate, after decolorising with charcoal. The white crystals have a bitter taste with a slight garlic odour and are TOXIC. [Anal Chem 21 421 7949.]... 

A casualty with abdominal pain, jaundice, red or discolored conjunctivae, breath with an odor of garlic, headache, severe thirst, fever, chills, and/or numb or cold extremities. 

Liquids may last several days in warm climates to a month in cold climates Amber brown liquid Similar to burning garlic... 

Colorless gas garlic-like unpleasant odor hquefies at -55°C solidifies at -116.3°C heavier than air gas density 2.695 (air =1) sparingly soluble in cold water ( 20 mg/100 g water or about 640 mg/L at the NTP) soluble in chloroform and benzene. 

Allium victorialis L. var. platyphyllum (Hult.) Makino Ge Cong (Serpent garlic) (whole plant) Methyl allyl disulfide, dially disulfide, methyl allyltrisulfide, 1-propenyl sulfonic acid, methyl-1-propenyl disulfide, allyl-l-propenyl disulfide.48-50 A diuretic, vermifuge, treat cold. 

Arsenic sublimes on heating and is unchanged in dry air, but a film of oxide is formed in moist air heated in air at 180°C, arsenic forms arsenic trioxide of tine odor of garlic, poisonous insoluble in HC1 but soluble in concentrated HNOj or concentrated H2SO4 to form arsenic acid soluble in hot NaOH solution healed with chlorine forms arsenic trichloride heated with metals forms metallic arsenides. When arsenic is heated in a tube and tile vapor cooled (1) slowly (that is, in the hot part of the tube) black arsenic is formed, and this form is converted into the gray at 360°C, (2) rapidly (that is. in the cold part of the tube) yellow arsenic is formed, and this form is quickly converted into the gray by the action of light. Yellow arsenic is soluble in CS2,... 

Garlic is known to possess diaphoretic, expectorant, antispasmodic, antiseptic, bacteriostatic, antiviral, hypotensive, and anthelmintic properties, and to promote leucocytosis. Traditionally, it has been used to treat chronic bronchitis, respiratory catarrh, recurrent colds, whooping cough, bronchitic asthma, and influenza. 

Garlic. Fresh and dried garlic are used to lower cholesterol and to treat the common cold, coughs, bronchitis, fever, and inflammation of the mouth. Garlic appears to be effective for these uses. Twenty-five clinical trials involving more than 1,000 patients... 

Diphenylcyanoarsine melts at 28° to 30° C., 35° C., 81-5° C., B.pt. 191° C. at 11 mm., and crystallises in colourless, monoclinic plates, these having an odour of garlic and bitter almonds. Moist air liberates hydrogen cyanide from the compound, whilst aqueous or alcoholic alkali hydroxides convert it into the oxide. Concentrated nitric acid, 2 per cent, hydrogen peroxide or bromine water in the cold, transforms it into diphenylarsinic aeid. 

Aged garlic extract has been shown in in vitro and animal studies to protect against liver toxicity from environmental substances, such as bromobenzene (72), protect against cardiotoxicity from doxorubicin (73), and improve age-related spatial memory deficits (74). A placebo-controlled human study showed that garlic may also be useful as a tick repellent (75). In addition, a double-blind, randomized, placebo-controlled human study showed that garlic supplements taken over a 12-week period in the winter significantly reduced the incidence of the common cold (p < 0.001), and reduced the duration of symptoms when they occurred (p < 0.001) (76). 

Josling P. Preventing the common cold with a garlic supplement a double-blind, placebo-controlled survey. Adv Ther 2001 18 189-193. 

Steep the grains for about 30 minutes in 2 gallons of hot water. Strain out Add extract, Cascade hops, and garlic. Boil 60 minutes. Turn off heat and add Hallertauer hops. Let steep, then strain into 3 gallons of cold water. Pitch yeast. Ferment at ale temperatures for about 7-10 days. Prime with % cup corn sugar and bottle. 

It ia a mobile, colorless liquid sp. gr. 0.8325 hns an intensely disagreeable odor, combined of those of garlic and H.S boils at 3C. 2 (97 .2 F.) ignites readily and bums with a blue flame may l>e readily frozen by the cold produced by its own evapomtion neutral in reaction sparingly soluble in H,0, soluble in all proportions in alcohol and ether dissolves I, S and P. 

Turpentine. Balfam of Copaiva. Refin. Olibanum. Afparagus, garlic, wild daucus. Parfley, apium. Fennel, feniculum, pareira brava, ciflampelos Externally cold air, cold water. 

Prodncts and Uses Used as a food and medicine since before the time of Christ. Universally acclaimed for reducing cholesteral and triglycerides, reducing blood pressure and a preventative of cancers, colds and respiratory infections. Considered to have anti-inflammatory, antifungul, antioxidant and antibacterial properties. The typical dose is 900 mg of powdered garlic standardized to 0.6% allicin per 100 mg or 5.4 mg allicin to lower cholesterol. 

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