" BURSERACEM, REED 
, of Eis. pear-shaped, alapitioss or sbalactitic fom 
oy i :§ with more or less irregular lumps of the same SIZC. 
Some of the longer tears are slightly agglutinated, but most 
‘are distinct. The predominant forms are rounded—angular 
fragments being less frequent, though the tears are not seldom 
fissured. Small pieces of the translucent brown papery bark 
e often found adhering to the flat pieces. The colour of the 
ag is pale yellowish or brownish, but the finer qualities — 
st. of tears which are nearly colourless or have a greenish 
pie ‘The smallest grains only: are transparent, the rest are 
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ft r the Senotal of the white dust with which they are always eo 
-eovered, but if heated to abont 94° C., they. become almost — 
transparent. When broken they exhibit arather dull and waxy 
surface. Examined under the polarizing microscope, no trace 
crystallization is observable. Olibanum softens in the 
uth ; its taste is terebinthinous and slightly bitter, but by Tee 
means disagreeable. Its odour is pleasantly aromatic, bi 
fully developed when the gum resin is exposed to & 
d temperature. At 100° C. the latter softens without 
: ae and if the heat be further raised decompose 
us 
quicl tly He a Abeasicin into a soft whitish pulp, a 
mn rubbed down in a mortar forms an emulsion. — 
n spirit of wine, a tear of olibanum is not altered — 
, but it becomes of an almost pure opaque — white. 
case the water dissolves the gum, while in the 
1@ alcohol removes. the resin, They find that pure 
tr oie —_ spirit of wine leaves. 27-85 per cent. 0 
weet gd of i 
nae Gy 
: mica of sodium, but not. ‘by ‘sepical acetate of 
=n <gum of the same class es gum Arab 
