24 POWDERED VEGETABLE DRUGS 



taste of drugs varies quantitatively and qualitatively with the change 

 in the chemical constitency of the sapid substances. 



In this classification, astringency and pungency are treated as 

 taste sensation, though, as already stated, they are tactile sensations. 

 Odors should be kept distinct from tastes; hence aromatic tastes is a 

 misnomer which should be avoided. Mucilaginous state, grittiness, 

 cooling sensations, etc., must be considered as pure tactile sensations. 

 Many of the mixed tastes cannot be definitely described. 



The following is a tabulation of the simple tastes (inclusive of 

 astringency and pungency) and mixed tastes as they occur in the 

 more common dried vegetable drugs: 



I. Simple tastes. 



1. Sweet. 



2. Saline. 



. . , Primary taste sensations. 



3. Acid. 



4. Bitter. 



5. Astringent. 1 Tactile sensations 



6. Pungent. J generally described as tastes. 

 II. Mixed Tastes. 



1. Sweet-acid. 



2. Sweet-bitter. 



3. Sweet-a'cid-pungent. 



4. Sweet-bitter-pungent. 



5. Sweet-pungent-astringent. 



6. Sweet-bitter-astringent. 



7. Sweet-bitter-astringent-pungent. 



8. Sweet-pungent. 



9. Saline-bitter. 



10. Bitter-pungent. 



11. Bitter-astringent. 



12. Bitter-pungent-astringent. 



13. Pungent-astringent. 



Drugs with Simple Tastes 



I. Sweet AlthsBa, Cassia fistula (pulp), cereal coffee, dextrin, 



Taraxacum (very faint), Triticum repens, starches. 

 II. Saline Chondrus crispus. A pure saline taste is rare. Even 

 in Chondrus the saline taste is associated with a bitter taste. 

 Many leaves and flowers have a more or less decided saline 

 taste. 

 III. Acid Rhus glabra, vanilla. 



