662 STARCH 



LIQUORICE ROOT 



GLYCYKRHIZJE RADIX. The peeled root and peeled sub- 

 terranean stem of Glycyrrhiza glabra and other species 

 (B.P.). Nat. Ord. Leguminosse. 



: 



The perennial herbaceous plants yielding liquorice gro 

 in the temperate countries of Continental Europe. The! 

 roots and underground stems arrive at perfection about the 

 third year, and produce a yellow powder having a sweet 

 taste, and soluble in water, and, to a less extent, in alcohol. 

 Besides asparagin, gum, starch, sugar, malic acid, and a 

 resinous oil, to which it owes its sub-acrid taste, liquorice 

 contains about 6 per cent, of a sweet, yellow glucoside, 

 termed glyeyrrhizin. The natural juice or watery infusion, | 

 concentrated until it becomes solid, forms the extract or 

 black sugar. 



ACTIONS AND USES. Liquorice resembles sugar and 

 treacle in its dietetic and medicinal uses. Powdered, it is 

 occasionally used as a demulcent in irritation of the pul- 

 monary mucous membrane, for making up boluses, electu- | 

 aries, and covering the disagreeable taste and odour of 

 various drugs. The laxative compound liquorice powder, 

 composed of senna, liquorice root, fennel, sulphur, and sugar, 

 is sometimes prescribed for calves, lambs, and dogs. The 

 dose is 3J- to ^iv. 



STARCH 



AMYLUM. The starch procured from the grains of common \ 

 wheat, Triticum sativum ; maize, Zea mays ; and rice, 

 Oryza sativa (B.P.). Nat. Ord. Graminaceae. 



Starch is an important member of that dietetic series of i 

 carbo-hydrates, including gums and sugars, which contains 

 at least six carbon atoms with hydrogen and oxygen in the 

 proportion to form water. Starch is largely present in the 

 cereal grains, in the stems of many plants, and in tubers, ; 

 being stored in the seeds and tubers for the nourishment of 

 the young plants. Wheat flour contains about 70 per cent. 



