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 
... 1215 
Malic acid ... ... 
... 221 
Petroleum ether solubles (fats, etc.) 
... 0-72 
Albuminoids ... 
... 0'85 
Ash 
... 12-63 
Pectous matters, etc. 
... 61-84 
100 00 
The 6184 per cent, of pectons 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 anbydration. 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 calcutated 
on fresh and dry calyces stand as below : — 
(1) Tan nin 
(2) Glucose 
(8) Malic acid 
On fresh calyces. 
0-06% 
0-40% 
0 07% 
On dry calyces. 
0-87% 
2-92% 
0-61% 
N. 0. MAGrN OLIACEiE. 
30. Michelia Champaca, Linn, h.f.br.i., i. 42. 
Roxb. 453. 
Syn. : — M. aurantiaca. Wall-, M. Rheede, Wight. 
Sanskrit Champaka, Kachar ; Rainydl (Beautiful); Cham- 
peya Surabhi (Fragrant); Cltala ; (Moving). 
Vern. : — Cliampd, cliampaka (H. and B.) ; Kancha-narau, 
champa (Uriya) ; Tita-sapps (Assam) ; Oulia champ (Nepal) ; 
Chamuti, champa, chamba (fruit) (Chamakhri, Chamoti), (Pb.) ; 
Pivala-chapha, sona chdpha, kud chetmpa (Mar.); Ras cbampo, 
cbampo, pilo champo (Guz.) ; Shampang, shembugha, shimbu, 
sempangam (Tam.) ; Shampangi-puvon, champakamu champe- 
yamu, kanchauama, gandhaphali, hemangamu (Tel.) ; Sampage- 
huvon, sumpaghy, kola sampige, sampige (Kan.) ; Bongas 
jampacca, champakam (Mai.). Sapu, Hapu (Singhalese,). 
