Tincture

A tincture is typically an alcoholic extract of plant or animal material or solution of such or of a low volatility substance (such as iodine and mercurochrome). To qualify as an alcoholic tincture, the extract should have an ethanol percentage of at least 40-60% or 80-120 proof. Sometimes even a 90% or 180 proof tincture is achieved. In herbal medicine, alcoholic tinctures are made with various concentrations of ethanol, 25% being the most common. Other concentrations include 45% and 90%. Herbal tinctures are not always made using ethanol as the solvent, though this is most commonly the case. Other solvents include vinegar, glycerol, ether and propylene glycol, not all of which can be used for internal consumption. Ethanol has the advantage of being an excellent solvent for both acidic and basic (alkaline) constituents. Glycerine can also be used, but is generally a poorer solvent. Vinegar, being acidic, is a better solvent for obtaining alkaloids but a poorer solvent for acidic components. For individuals who chose not to imbibe alcohol, non-alcoholic e,g., (glycerite) extracts offer an alternative for preparations meant to be taken internally. Alcohol cannot be subjected to high temperatures, so its use is considered a 'non-critical' passive methodology. Glycerol, utilized in a non-critical fashion as it was in early Eclectic medicine studies, is typically seen as inferior to alcohol, whereas if glycerol is subjected to an innovative seri

lized methodology now catching on in the industry, the tincturing potential of glycerol is quite astounding. Therefore, newer glycerite products are showing great promise and even rivaling alcoholic tinctures in many ways. Some solutions of volatile or nonvolatile substances are traditionally called spirits, regardless of whether obtained by distillation or not and whether or not they even contain alcohol. In chemistry, a tincture is a solution that has alcohol as its solvent. Chemical-created essence A majority of other, concentrated fruit flavors, such as banana, cherry, currant, peach, pineapple, raspberry and strawberry, are produced by combinations of various esters, together with special oils. The desired colors are generally obtained by the use of dyes. Among the esters most generally employed are ethyl acetate and ethyl butyrate. The chief factors in the production of artificial banana and pineapple extract, and also important in the manufacture of strawberry extract, are amyl acetate and amyl butyrate, amyl alcohol being the principal constituent of that part of the alcohol obtained by the distillation of grain and potato starch, which is popularly known in the US as fusel oil and in Europe, generally by the title of potato oil. Artificial extracts generally do not possess the delicacy of natural fruit flavor, but usually get close enough to provide real service and convenience when true essences are unobtainable or too expensive.