a7 OP et Se Lema 
IV Si a habs 68 5 hs ola 
Pope 
s 
kee Y gto es 
COMPOSITE. 961 
when fresh, greyish after drying, of a peculiar aromatic odour 
and an aromatic, bitterish, and pungent taste. The root is 
hygroscopic and flexible in damp weather, but when dry breaks 
with a short fracture. The bark is $ inch or more thick, the 
inner portion radiates near the cambium line ; the meditallium 
has small fibro-vascular bundles and broad medullary rays, and 
all parts of the root are dotted with shining yellowish-brown 
resin-cells. 
Chemical composition.—Elecampane contains a little volatile 
oil, some acrid resin, a bitter principle not known as yet in the 
isolated state, waey matter; inulin, etc. On investigating the 
body formerly known as helenin and elecampane camphor, 
which crystallizes from the concentrated tincture mixed with 
water, Kallen (1873) isolated helenin, C°H®O, which is 
insipid, almost insoluble in water, crystallizes in needles, fuses 
at 110° C., and is by nitric acid converted into oxalic acid and a 
resinous body. On distilling the root with steam, Kallen 
(1876) obtained inula camphor or alant camphor, C'°H iO. 
and inulol or alantol, C'5H®°O*. The first of these forms 
colourless necdles of a faint camphoraceous odour and taste, 
melts at 66° C., and is sublimable and very slightly soluble in 
water. Alantol isa yellowish liquid having the odour of pepper- 
mint and an aromatic taste, boiling near 200° C., and yielding 
-erystallizable alantic or inulic acid, C'15H220%, Inulin, C'? 
H*0Q10 is contained in the subterraneous parts of Composite, 
and is obtained by forcibly expressing the grated juicy roots, 
when a portion will deposit on standing, and the remainder 
may be precipitated by alcohol. Kiliani (1881) recommends 
boiling the roots with water containing sodium carbonate; the 
liquid is cooled by a freezing mixture, and the precipitate - 
repeatedly dissolved in hot water and reprecipitated by cooling. 
The autumn roots contain the largest percentage (elecam- 
pane 44 per cent.) of inulin, which by the following spring is 
to a considerable extent changed into mucilage, sugar, and 
levulin, and in some cases to glucosides. Inulin is a fine white 
powder, tasteless and inodorous, insoluble in al sligh 
soluble in cold water, more so in hot water, and 
