Abstract
The results of a study of the decomposition mechanism of penicillin G sodium and partially-purified penicillin sodium are reported. Solutions of penicillin G sodium in water, in physiological saline solution, and in five per cent glucose solution are less stable than solutions of partially-purified penicillin sodium in the same solvents. A stabilizing effect is produced if solutions of penicillin G sodium are maintained within a neutral pH range by means of suitable buffers.
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