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American Journal of Roentgenology, Vol 96, 484-487, Copyright © 1966 by American Roentgen Ray Society

FLAVORING BARIUM SULFATE

ROSCOE E. MILLER M.D.1

1 Associate Professor of Radiology

Because of many variations in different people, flavor likes and dislikes are apt to differ. It is quite evident, then, that the radiologist will never find a flavor or combination that will please everyone. Nevertheless, he should not be discouraged from flavoring his barium suspensions and trying to find better flavor combinations. By doing this, through some of the methods suggested here, the radiologist can succeed in making gastrointestinal examinations much more pleasant for the great majority of his patients.

The main principles to follow in flavoring barium sulfate suspensions are:

1. Eliminate the chalk-like texture by the addition of a good suspending or dispersing agent.

2. Do not make the suspension too viscous.

3. Use a mixture of flavors so that no one flavor, sweetness or texture predominates.

4. Test a few different mixtures on several carefully selected sensitive tasters chosen from the local laboratory.


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Copyright © 1966 by the American Roentgen Ray Society.