132 ROOTS 



caused by cutting it into pieces, as in berberis and in gelse- 

 mium; keeled when it has a longitudinal ridge or elevation 

 of the cortex, beginning at the crown and extending toward 

 the tip of the root, as in senega ; cumulated when it has trans- 

 verse parallel elevations or outgrowths of tissue. It may be 

 incompletely annulate, as in phytolacca; or completely annu- 

 late, as in parsley root. The surface is nodulated when it is 

 extended as a rounded, knotlike mass of tissue, as in wild 

 geranium; abraded when the outer layers have been removed 

 by the friction resulting from handling and transporting the 

 drug, as in belladonna root; smooth when it has no perceptible 

 projections or depressions, as in cut sections of belladonna 

 root. 



Fractures. Some roots cannot be broken and therefore, 

 have no fracture. The fracture of roots that can be broken 

 is extremely variable and may be divided into the very weak 

 brittle, weak brittle, tough, strong tough, and very strong 

 tough fractures. 



Outline of Sections. Sections vary in outline from circular, 

 oval or rectangular to irregular, as in most roots. 



Odor. Many roots have an aromatic odor which is very 

 characteristic and which is frequently a great aid in identi- 

 fication. 



Taste. The taste of a root may be simple or complex. 

 It is simple if it has only one taste, and complex if it has a 

 combination of tastes. The most common simple tastes 

 are mucilaginous, starchy, sweet, bitter, astringent, pungent, 

 acrid, tingling and aromatic. 



