Glycerin (glycerol) is a viscous, neutral, colorless, sweet-tasting liquid with a boiling point of 290 degrees centigrade. Glycerin can be dissolved into water or alcohol, but not oils. Many compounds can dissolve into glycerin easier than they do into water or alcohol, so it can be a useful solvent. Glycerin is highly "hygroscopic" which means that it absorbs water from the air. It is also a humectant, meaning it attracts moisture to the skin. Glycerin is present in all natural fats, whether animal or vegetable. It was discovered in 1779 by Karl W. Scheele (who called it ‘sweet oil’) by treating olive oil with lead oxide. It can be manufactured by the saponification of fats, by fermentation of sugary substances, and by synthesis from propylene. Glycerin can be obtained commercially as a by-product of the fermentation of molasses and sugar with a selected yeast in an alkaline medium. Glycerol is the pure form while Glycerin is the impure commercial form. Glycerin is purified by heating it in the presence of an activated carbon or by distillation. Glycerin is a neutral substance which reacts with organic and inorganic acids to produce esters. Glycerin is used as a food preservative and as a lubricant. It is used in pharmacy and perfumery, in the making of soaps and lotions. Apollo Herbsâ uses vegetable glycerin as a syrup base because of its emollient property, its sweet taste, syrupy nature, and its natural preservative quality

Herbal

Syrups

made from freshly extracted herbs blended with honey or vegetable glycerin

Honey is a sugary secretion deposited in honeycombs by the honeybee (Apis mellifera). Honey is a delicious sweetener and a useful nutrient. The virtues of honey have been recorded in much traditional folklore. It has been used therapeutically as a demulcent in cough preparations. Its major constituents are fructose and glucose in equal proportions. Also present in small quantities are sucrose, other carbohydrates, pigments, volatile oils, and pollen grains. There is no scientific evidence to support the myriad health claims attributed to honey, although its smooth demulcent action and sweet taste make it a popular ingredient in many natural syrups. Honey’s thickness prevents bacterial growth thus providing the syrup with natural preservative properties as well.