902 
IDTAV MEDICINAL PLANTS. 
the fruit husk 85 86 percent-., (3) the seed 90’4, and (4) the placenta 87 84 
por 
cent. The dry matter has the following composition : 
Ether. 
Nitrogenous 
Non-Nitrogenons Crude. Nitrogen. 
Ash. extract. 
matter. 
extract. 
fibre. 
. 1 . 
676 1009 
19-77 
39-82 
2295 3-16 
2 
5-66 5 14 
14-31 
49-07 
25-83 2-29 
435 27-95 
17-22 
33-07 
1730 2-93 
4 
11-30 7-07 
28-54 
39-88 
13-48 4-57 
Nitrogen 
Nitrogen 
Proteid 
as ammonia. 
as amides. 
Nitrogen. 
1 . 
0-217 
0-093 
2-321 
2. 
0-195 
0-130 
1-792 
3. 
0-001 
0-061 
2-038 
4- 
0 240 
0-280 
2-403 
The following ash analyses are given of (1) the whole fruit, 
(2) 
the husks, and (3) the seed. 
K a O 
NajO 
MgO 
CaO A1 5 Oj 
i. 
55-00 
4-42 
6-22 
4-80 trace 
2. 
52-47 
13-16 
5-04 
5-08 0-22 
3. 
40-12 
2-50 
10-43 
3-46 
Pe a 0 3 
SiO, 
Cl 
S'Oj P,0 5 
1 . 
1-44 
2-04 
3-88 
6-44 16-82 
2. 
1-69 
T90 
1-44 
4-B8 14-59 
3- 
0-81 
170 
265 
4-97 38-95 
As regards the mannfactured products, the ordinary kinds are made by 
grinding the whole fruit the stem being frequently included ; they have a 
pale brick-red color The best preparations are made with the husks and 
seeds only. To detect adulteration, microscopic examination is necessary, as 
well as estimation of the ash. The pure ash is usually white or slightly 
greenish, and dissolves almost entirely in dilute acids.— J. Ch„ S. LXIV. pt. 
II. (1893) p. 546. 
The oil extracted by ether from the seeds of capsicum becomes green when 
kept in a vacuum over sulphuric acid. Its sp. gr=0 - 91095 at 15° ; iodine 
number, 119"5 ; Kottsdorfer number=187'2. It contains C=76'85, H=ll\35 
per cent. I he mean of two determinations of free fatty acids (mainly palmitic, 
with some stearic and oleic acids) in the oil was 2 75 per cent., or 0'64 and 0"70 
per cent, in the fresh and dried seeds respectively. The glycerides calculated 
as olein (which was the chief constituent) amounted to 24'06 per cent, in the 
dry seeds. When the oil is long exposed to air, an intense green colour is 
prodneed owing to the presence of a small quantity of chlorophyll. 
In separating the free fatty acids from the glycerides by extracting once 
or twice with light petroleum, it was noticed that the- acids had a sharp, 
burning taste, due to the presence of an active substance which was separated 
in small quantity. This forms white crystals, very readily soluble in chloro- 
form and ether, rather soluble in light petroleum, sparingly soluble in absolute 
