258 



The Philippine Journal of Science 



1916 



Table I. — Description of material, methods of drying and extracting of 

 Datura alba, and results obtained — Continued. 



Description of 

 material. 



Method of drying. 



Method of determining. 



Total 

 alkaloid. 



Flowers 



Immatiire fruit 



Pods from preced- 

 ing. 

 Nearly mature 

 fruit. 



Mature seeds 



Mature fruit,— 



Mature pods 



Green leaves 



Not dried. 



do __-_ 



___.do-_-_ 



_do. 



-do. 

 -do. 

 -do. 



Stems 



Flowers _. 



Immature seeds 



Immature fruit 



Pods from preced 

 ing. 



Mature seeds 



Mature fruit 



Mature pods ' do 



Green leaves 



Ground and then dried at 90- 



100° C. 

 ....do- 



Do -J 



Stems 



Flowers 



Immature fruit . 



Mature fruit 



Mature seeds .-. 

 Green leaves 



Dried in steam oven. Allowed 

 to remain for several days 

 after becoming dry. 



do 



-do. 

 _do. 

 -do. 

 -do. 

 -do. 

 -do. 



Flowers _ do . 



Immature fruit I do . 



Mature fruit.- ' do . 



Mature seeds --- 

 Immature fruit . 



Do. 

 Do. 



-do. 

 -do. 



-do. 

 -do. 



Modification of Autenrieth- 



do 



do 



-do. 



.do. 



.do 



-do. 



According to Autenrieth . 



-do. 

 -do. 

 -do. 

 -do - 

 -do. 



-do. 

 -do. 

 -do. 

 .do. 



-do 



-do. 



-do. 



-do. 



-do. 



-do. 



10 grams material treated with 

 50 cc. H2O and 0.5 cc. HCl 

 and warmed on steam bath, 

 filtered, evaporated to small 

 bulk, and treated as in pre- 

 ceding. 



do 



do 



do 



do 



10 grams material in 50 cc. al- 

 cohol, evaporated to dryness 

 at low temperature after be- 

 ing made acid, and then 

 treated as above. 

 Same as above except made al- 

 kaline with NH4OH. 

 Same, except made acid with 

 HCl. 



Per cent. 

 0.450 

 0.409 

 0.022 



0.325 



0.537 

 0.380 

 0.076 

 0.243 



0.183 

 0.248 

 0.248 

 0.275 

 0.081 



0.393 

 0.038 

 0.327 

 0.108 



0.114 

 0.032 

 0.171 

 0.131 

 0.175 

 0.266 

 0.069 



0.205 

 0.160 

 0.198 

 0.217 

 0.134 



0.052 

 0.147 



