自本刊第二卷第三期124页发表了张峻德同志关於“在调剂工作中应设法消除不利於病人的外界因子”一文后,我们在这方面摸索着做了一些工作,不久就收到病人的反映一致欢迎这种作法。如儿科患者的家属们反映说:“把药的色香味改好了一些,孩子吃药就不像从前那样淘气了”。因此这项工作,封於提高治疗效率,是起到了一定的作用的。为了使这一工作得以推广,並藉以交流经验,特将我们所搜集到的一些有关材料和具体工作中的经验介绍如下,以供各地药房工作同志的参考。一、矫味剂的选择1)咸味——桂皮糖浆是氯化铵和其他盐类药物 Since the publication of Comrade Zhang Junde on Comrade Zhang Junde’s article on “Extrinsic Factors that Disadvantage to the Patient” has been published on the 124th page of the second volume of the second volume of the journal, we fumbled and did some work in this regard. The response to the patient welcomes this approach. For example, the family members of pediatric patients report that: “The color and fragrance of medicines have been changed, and children are not as naughty as they used to.” Therefore, this work has played a role in improving treatment efficiency. In order to promote this work and exchange experience, we hereby introduce some of the relevant materials we have collected and the experience of specific work as follows, for the reference of comrades working in pharmacies. First, the choice of flavoring agent 1) salty taste - cinnamon syrup is ammonium chloride and other salt drugs