ACIDUM SALICYLICUM—SALICYLIC ACID
Reading edition
An organic acid, existing naturally in combination in various plants, but largely prepared synthetically from carbolic acid.
Derivation.—Made by passing carbonic dioxide through sodium carbolate at a temperature of 428° F. (220° C.). 2 NaC6H5O (sodium carbolate) + CO2 = Na2C7H4O3 (sodium salicylate) + C6H6O (phenol). Sodium salicylate is treated with hydrochloric acid when salicylic acid is precipitated.
Properties.—Light, fine, white, needle-shaped crystals, odorless, having a sweetish, afterwards acrid taste; permanent in air. Soluble in alcohol, ether and hot water; borax increases its solubility.
Dose.—Horses, 2 to 6 drs.; cattle, 1⁄2 to 1 oz.; sheep, 1 to 2 drs.; pigs, 30 to 40 grs.; dogs, 5 to 20 grs.; should be given well diluted; large doses are recommended for fevers, but smaller doses more often repeated in rheumatism.