208 CRUCIFER^E 



Preparation of Sinigrin. Oil is removed, as in the case of sinalbin. The oil 

 cake is then boiled in alcohol and evaporated to dryness. Repowder and extract 

 with cold water. Treat the resulting liquid with barium carbonate and evaporate 

 on a waterbath to dryness. Extract the residue with strong boiling alcohol and 

 filter while hot. On cooling and standing the solution deposits silky needles of 

 sinigrin, or potassium myronate. 



189. SINAPIS NIGRA 



BLACK MUSTARD 

 The ripe seed of Bras'sica ni'gra Linne". 



BOTANICAL CHARACTERISTICS. Similar to S. alba (see above ), but has larger 

 flowers, a longer hispid silique, and a smaller blackish seed. 



HABITAT. Asia and Southern Europe; cultivated. 



DESCRIPTION OF DRUG. A globular seed about i mm. (^5 in.) in diame- 

 ter, with a circular hilum and a short beak not rilled with albu- 

 men; testa hard, black, or reddish-brown, finely pitted. The yel- 

 low embryo and cotyledons are folded and bent along the midrib. 

 Inodorous when dry, but pungent and penetrating when moist; 

 taste hot, acrid. The powder should give only a faint reaction for 

 starch by the iodine test. Ash, not exceeding 9 per cent. 

 Powder. Characteristic elements: See Part iv, Chap. I, B. 



ACTION AND USES. Externally a powerful rubefacient and counter-irri- 

 tant, internally emetic, especially valuable in cases of poisoning by 

 narcotics from its reflex stimulation of the heart and respiration. 

 Dose: i to 4 dr. (4 to 15 Gm.). 



OFFICIAL PRODUCTS. 



189 a. Oleum Sinapis Volatile. U.S. P. IX. A product yielding not less than 92 



per cent, of "allyl isothiocyanate." It is produced synthetically or obtained 



' from the seed of Brassica Nigra by maceration with water and subsequent 



distillation, and must conform in name to the source from which it is derived. 



Great caution should be exercised in smelling this oil. It should not be 



tasted except when highly diluted. 



DESCRIPTION AND SOURCE. Volatile oil of mustard is not contained as such in 

 seeds but is formed by the decomposition of "sinigrin" or "potassium myron- 

 ate" in the presence of emulsin. The ground mustard seed is deprived of its 

 fatty oil with the aid of hydraulic presses. The press cakes are mixed with 

 tepid water, .allowed to undergo fermentation, and then distilled with water 

 vapor. The yield varies between 0.5 to 0.75 per cent, of the original seed. 

 At a temperature exceeding 7OC. (i58F.) no fermentation takes place be- 

 cause the myrosin is coagulated and rendered inactive. 



PROPERTIES. Oil of mustard is a colorless or yellowish, limpid and refractive 

 liquid with an exceedingly pungent and acrid odor. Inasmuch as it draws 

 blisters when in contact with the skin, it should not be tasted. 



COMPOSITION. In addition to "mustard oil," C 3 H 8 SCN, or allyl isosulphocyanate, 

 the oil from black mustard contains variable amounts of "allyl cyanide," 

 C 3 H 6 CN, and carbon disulphide, CS 2 . 



ACTION AND USES. Volatile oil of mustard is rarely given internally. Locally 

 it may be employed as a counter-irritant. Diluted with olive oil, it may be 

 used as a substitute for mustard papers and as a stimulating liniment. Dose: 

 K25 mil (H iuO- 



OLEUM SINAPIS EXPRESSUM (Unofficial). Crushed seeds of the black 

 and white mustard yield, by cold expression, about 22 per cent, of a bright 



