Formic Alcohol
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Formic alcohol is a preparation consisting mainly of ethyl alcohol and formic acid. It was traditionally made by steeping alcohol in ants, but is now synthetically prepared by mixing formic acid with alcohol. The article notes that during storage, some formic acid converts to formic ester, reducing acidity and giving it a rum-like odor.
Encyclopedia article (1928–1936)
Formic alcohol, spiritus Formicarum, a preparation consisting mainly of ethyl alcohol and formic acid. Previously it was prepared by steeping alcohol in ants (Formica rufa L.); according to former Russian pharmacopoeias, 10 parts of formic alcohol (Spiritus Formicarum) were obtained from 10 parts of ants. At present, it is prepared from synthetic formic acid by simply mixing it with alcohol (Spiritus formicus). The content of HCOOH in formic alcohol according to Ph VII is 1.25%. Part of the formic acid, reacting with alcohol during prolonged storage, converts to formic ester ('rum ester', HCOOC₂H₅), as a result of which the acidity of the formic alcohol decreases and the preparation acquires a rum-like odor. After about 3 months, only about 0.8% of free acid remains, so formic alcohol should be prepared for storage for no more than 1-2 months. Occasionally, formic alcohol is prescribed for rubbing; its action is similar to that of mixtures of vinegar with alcohol (mild counterirritant); a popular folk remedy used to irritate the skin in rheumatic pains.
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Cite this page
“Formic Alcohol.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/formic-alcohol/