SPECIAL TESTS 9 



6. Methods Useful in the Examination of Vegetable Drugs, 

 Spices, Etc. 



We shall give a few tests which have proven useful in the ex- 

 amination of drugs and food products. It will be found that 

 many of the test results are largely approximate, and some of 

 them are primarily intended to serve as aids or checks to the 

 chemical examination. 



1. Mace Test. — To a pinch of the powdered mace add a few 

 drops of 10 per cent, sodium hydroxide solution. Banda or true 

 mace changes color only slightly, whereas wild or Bombay mace 

 turns a deep orange color. 



2. Conitun Test. — To the substance to be tested for the presence 

 of conium fruits (as anise, caraway or other umbelliferous fruits) , 

 add 25 per cent, sodium or potassium hydroxide solution. In 

 the presence of i per cent, or more of conium fruits a distinct 

 mouse odor is developed in time (lo min. to y^ hr.). This test 

 is not reliable with old umbelliferous fruits, as many of them de- 

 velop, a more or less marked mouse odor with alkalies. 



3 . Lignin Test. — The classic phloroglucin-hydrochloric acid test 

 is useful in making estimates of the amount of lignified tissue 

 present, as in old belladonna root, aconite roots and stems, 

 lobelia herb, fruit products, spices, etc. 



4. Grahe's Cinchona Test. — Drive the moisture from the inner 

 surface of a small test-tube by holding it over a Bunsen burner. 

 Into this dried test-tube place a pinch of finely powdered cinchona 

 bark (No. 80) and heat rather carefully over an alcohol lamp or 

 Bunsen burner. When the bark begins to char, red fumes begin 

 to fill the tube and condense on the side of the tube as a reddish 

 purplish liquid. The intensity of the reaction is approximately 

 proportional (direct proportion) to the percentage of alkaloids 

 present. Some skill and experience is necessary to perform this 

 test well. The tube must not be heated too quickly or too much, 

 and the powder should be uniformly fine. 



