Literary notes about Distillate (AI summary)
The term "distillate" has been employed in literature to refer to the concentrated, extracted essence derived from plants or other substances through distillation. In botanical texts such as [1] and [2] from The Medicinal Plants of the Philippines, the aqueous distillate is highlighted for its dual role in perfumery and therapeutic applications, as well as for containing the active, essential oil of a plant. Historically, in works like [3] from Cookery and Dining in Imperial Rome, the distillate referred to the valuable juice of a prized herb, underlining its gastronomic and medicinal importance. Additionally, technical and quantitative approaches to handling distillates appear in [4] and [5] from All About Coffee, where precise volumes are collected and chemical titrations are performed. This range of examples illustrates the word's versatile application across both ancient culinary practices and modern scientific and medicinal contexts.
- In India an aqueous distillate is employed as a perfume and therapeutically as a stimulant.
— from The Medicinal Plants of the Philippines by T. H. Pardo de Tavera - The aqueous distillate is a [ 152 ] good preparation as it contains the active principle of the plant, a yellow, viscid, essential oil.
— from The Medicinal Plants of the Philippines by T. H. Pardo de Tavera - SALSUM LASER, LASERPITIUM, —ICIUM, the juice or distillate of the herb by that name, also known as SILPHIUM, SYLPHIUM, Greek, SYLPHION.
— from Cookery and Dining in Imperial Rome by Apicius - Usually 100 cc. of distillate will be collected.
— from All About Coffee by William H. Ukers - Titrate the distillate with N/10 alkali, using phenolphthalein as an indicator.
— from All About Coffee by William H. Ukers
