Liebig’s extract of meat

Ethyleno-loctic acid may be obtained from muscular tissue or from Liebig s extract of meat. 11 is optically inactive, as are also solutions of its salts its zinc salt contains 2 Aq, and is very soluble in water and quite soluble in alcohol. When oxidized by chromic acid it yields malonic acid. 

Wine of Beef and Iron. Dissolve 1 ounce Liebig s extract of meat in 4 ounces water and drachm bruised allspice after standing 10 hours add 16 ounces sherry wine and 2 ounces syrup. Then dissolve 96 grains citrate of iron in 2 ounces water. Mix, filter and tidd water to make the whole 24 fluid ounces. Each ounce contains 1 ounce fresh beef and 4 grains citrate of iron. Dose, I table-spoonful. Thi.s and the 6 following formula have been adopted by the Newark Pharmaceutical Association. 

Meat extracts are more or less concentrated aqueous extracts of muscular flesh freed from coagulable albuminoid substances. They contain, therefore, in a more or less reduced volume, all the water-soluble principles of lean meat, and they have the appearance of a stiff, reddish-brown mass, with a rather bitter taste and a peculiar, not unpleasant odour Liebig s extract type). 

Effect of Meat. — Raw meat brings about a larger secretion than water. Introduced in the stomach of a dog, it causes a considerable secretion even after 15 or 30 minutes. Boiled meat is without effect. The fact is, then, that the secretorial substance is found in the extractive materials of the meat. The effect of Liebig s extract has been studied by Labossof. This investigator dissolved lo g. of Liebig s extract in 150 g. of water and introduced the mixture in the stomach of a dog. The secretion started after 13 ininutes. He found that ... 

Camine—-i- H,0—196 -h 18—is obtaiued from Liebig s meat extract in chalky, microscopic crystals, readily soluble in warm H,0. It forms compounds with acids and aUcalies, similar to those of bypoxan-thine. 

Of the two ETarupEXE lacttc acids, that which is optically active is the one accompanying ethylene lactic acid, and predominating over it in amount, in dead muscle it is to this acid that the name par actic acid is most properly applied. It may be obtained from Liebig s meat extract. 

Phagocytosis of Staphylococcus aureus by macrophages elicited in rafcfczfsbyintrapleural application of Liebig s meat extract plus carboxymethylcellu-lose was 50% enhanced when the animals had been injected subcutaneously with 0.2 mg cortisone acetate per kg body weightxday (Crabbe 1956). 

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