116 POWDERED VEGETABLE DRUGS 



stances adulteration is indicated by qualitative differences in odor as 

 well as in taste. 



MACROANALYT1CAL KEY 



VERY LIGHT TO WHITE 

 . . Odorless or odor slight 

 .... Sweetish 



Pure white or nearly pure white 



Crisp; crackling sound on touch 1 : Starches 



Mealy. Not crisp to touch Flours 



. . . .' Gluten test positive Wheat flour 



Gluten test negative Other cereal flours 



Brownish. Very mobile Dextrins 



.... Mucilaginous or gelatinous 



Brownish 



Bitter, pungent. Does not dissolve Scilla 



Tasteless. Gelatinizes. Odorless Tragacanth 



Saline. Seaweed odor when moist Chondrus 



Nearly snow-white. Tasteless 



Dissolves readily. Sticky Acacia 



Does not dissolve. Gelatinizes. Not sticky Agar 



.... Very bitter 



Somewhat pungent. Grayish color. ..'.... (corm) Colchicum 



Not pungent. Yellowish Colocynth 



. . . .Pungent, astringent. Causes sneezing Quillaja 



. . With odor 



.... Faintly fragrant Althaea 



Sweetish, mucilaginous 



Bitterish, somewhat pungent Iris florentina 



. . . .Fenugreek odor. Very mucilaginous Ulmus 



. . . .Almond odor. Sweetish, bitterish Amygdala 



Aromatic. Very pungent. Yellowish (white) Piper 



YELLOW OK DISTINCTLY YELLOWISH 



. .Odorless or odor faint and not characteristic 



. . . .Tasteless. Very mobile Lycopodium 



With taste 



Bitter 



Saliva colored yellow 



Sweetish Frangula 



Not sweetish Berberis 



Saliva not colored 



Sweetish Gentian 



Not sweetish 



. Dull yellow. Not exceedingly bitter 



Somewhat fibrous. Not granular Pareira 



Not fibrous. Somewhat granular Calumba 



Bright yellow. Very bitter. 



1 Dried casein, dextrin and dried milk have a similar crisp crackling feel but 

 these substances are not odorless and are yellowish to brownish in color. 



