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Category  Carminative; pharmaceutic aid (flavouring agent).

        Cardamom Oil                                              0.450   mL

        Caraway Oil                                                   0.400  mL

        Cinnamon Oil                                                0.225   mL

        Cochineal, in moderately coarse powder                 7 g

 Glycerol                                  50 mL 

 Ethanol (60 Per Cent) sufficient to produce 1000 mL
  Moisten the Cochineal with a sufficient quantity of Ethanol (60 Per Cent) and prepare 900 mL of tincture by percolation (Appendix 7.18).  Add the Cardamom Oil, the Caraway Oil, the Cinnamon Oil, the Glycerol, and sufficient Ethanol (60 Per Cent) to produce 1000 mL; mix.  Filter, if necessary.

(Note A certified food red colour may be substituted for cochineal.)

Weight per millilitre 0.925 to 0.937 g (Appendix 4.9).

Ethanol content  52 to 57 per cent v/v (Method II, Appendix 6.5).

Glycerol  4.5 to 5.5 per cent v/v when determined by the following method. Dilute 20.0 mL to 100.0 mL with water.  To 20.0 mL of this solution add 100.0 mL of water and 1 g of decolorizing charcoal and boil under a reflux condenser for 15 minutes.  Filter and wash the filter and charcoal with sufficient water to produce 150 ml.  Add 0.25 mL of bromocresol purple TS and neutralize with 0.1 M sodium hydroxide or 0.05 M sulfuric acid to the blue colour of the indicator.  Add 1.4 g of sodium metaperiodate and allow to stand for 15 minutes.  Add 3 mL of propylene glycol, shake and allow to stand for 5 minutes. Add 0.25 mL of bromocresol purple TS and titrate with 0.1 M sodium hydroxide VS to the same blue colour.  Each mL of 0.1 M sodium hydroxide VS is equivalent to 9.209 mg of glycerol. Calculate the percentage v/v of glycerol, taking its weight per mL as 1.260 g.

Other requirements  Complies with the requirements described under “Tinctures” (Appendix 1.16).