40 INDIAN MEDICINAL PLANTS. 



acid was also identified by means of its lead salt. The composition of the 

 alcoholic extract obtained as given above was as follows : — 



Moisture ... ... ... ... ... 8*20 



Tannin ... ... ... ... ... 1*40 



Glucose ... ... ... ... ... 12*15 



Malic acid ... ... ... ... ... 2*21 



Petroleum ether solubles (fats, etc.) ... ... 0*72 



Albuminoids ... ... ... ... ... 0'85 



Ash ... ... ... ... ... 1263 



Pectous matters, etc. ... ... ... ... 6D84 



lOO'OO 



The 6D84 per cent, of pectous matters coming in the alcoholic extract is 

 due to the dilution of alcohol caused by about 86 per cent, of moisture in the 

 fresh fruit. Though originally soluble in dilute alcohol, these bodies became 

 wholly insoluble both in water and in alcohol on anhydration. They were 

 examined and found to be pectous bodies. 



The chief ingredients of the calyces of the fresh ripe fruits are tannin, 

 glucose and malic acid. The percentage of these three ingredients calculated 

 on fresh and dry calyces stand as below : — 



On fresh calyces. On dry calyces. 



(1) Tannin ... 0'05% 0*37% 



(2) Glucose ... 0-40% 2-92% 



(3) Malic acid ... 0"07% 0*51% 



N. O. MAGNOLIACE^E. 



30. Miehelia Champaca, Linn, h.f.br.l, i. 42. 

 Roxb. 453. 



Syn. : — M. aurantiaca. Wall ; M. Rheede, Wight, 

 Sanskrit : — Champaka, Kachar ; Ramyal (Beautiful); Cham- 

 peya Surabhi (Fragrant) ; Cbala ; (Moving). 



Vern. : — Champa, champaka (H. and B.) ; Kancha-namn, 

 champa (Uriya) ; Tita-sapps (Assam) ; Oulia champ (Nepal) ; 

 Chamuti, champa, chamba (fruit) (Chamakhri, Chamoti), (Pb.) ; 

 Pivala-chapha, sona-chapha, kud champa (Mar.); Ras champo, 

 cliampo, pilo champo (Guz.) ; Shampang, shembugha, shimbu, 

 sempangam (Tarn.) ; Shampangi-puvon, champa kamu champe- 

 yamn, kanclianama, gandhapliali, hemangarau (Tel.) ; Sampage- 

 huvon, sumpaghy, kola sampige, sampige (Kan.) ; Bongas 

 jampacca, champakam (Mai.). Sapu, Hapu (Singhalese;. 



