428 BOTANY AND PHARMACOGNOSY. 



Constituents. Two alkaloids, about one per cent. These 

 are delphinine, which crystallizes in rhombic prisms and resem- 

 bles aconitine in its physiological action ; and staphisagroine, 

 which is amorphous and insoluble in chloroform. The alkaloids 

 delphisine and delphinoidine are probably decomposition products 

 of delphinine. The seeds also contain 25 to 30 per cent, of a fixed 

 oil ; an equal amount of proteins ; 8 or 9 per cent, of ash ; and 

 several resins. 



Allied Plants. A number of other species of Delphinium 

 have been investigated and found to have poisonous properties. 

 The seeds of Delphinium consolida resemble stavesacre, but are 

 only about one-fifth the size. 



SINAPIS ALBA. WHITE MUSTARD. The dried, ripe 

 seeds of Sinapis alba (Fam. Cruciferae), an annual native of 

 Europe and Southwestern Asia and naturalized and extensively 

 cultivated in many countries. The commercial supply of the drug 

 is obtained from plants grown in England, Germany, Holland 

 and Italy (p. 283). 



Description. Campylotropous, irregularly spherical, some- 

 what compressed, i to 2 mm. in diameter, externally yellowish- 

 brown, seed-coat membranaceous, and minutely pitted, marked on 

 one side by a distinct ridge and two parallel furrows formed by 

 the hypocotyl and cotyledons ; internally light yellow, without a 

 reserve layer, hypocotyl curved, cotyledons conduplicate ; inodor- 

 ous ; taste pungent and acrid. 



Inner Structure. See Figs. 294; 302, E. F. 



Constituents. Fixed oil 20 to 25 per cent. ; mucilage in the 

 outer wall of the epidermal cells ; proteids about 30 per cent. ; a 

 glucoside sinalbin (C30H44N0S2OJ6), and a ferment myrosin, 

 which yield on interaction a yellowish non-volatile oil (acrinyl 

 sulphocyanide) which is pungent to the taste, but owing to its 

 non-volatile character, does not afifect the eyes or nose. In the 

 reaction there is also formed glucose and acid sinapine sulphate. 

 Sinapine is an alkaloid which is decomposed, on heating its solu- 

 tions with alkalies, into choline and sinapic acid. 



Adulterants. While the whole mustard is seldom, if ever, 

 adulterated, ground mustard may contain wheat middlings or 

 shorts, and occasionally rice or pea flour; when these flours are 



