Du Mez—The Galenical Oleoresins. 
953 
obliged to obtain what information we have concerning the 
composition of most of these preparations. It is for this rea¬ 
son that the chemistry of the drags from which the oleoresins 
are prepared is given consideration in this monograph. See 
i 1 Chemistry of the drag and its oleoresin ’ ’ under the treatment 
of each individual oleoresin. 
Physical and Chemical Properties 
The determination of the physical and chemical properties 
of the galenical oleoresins in general does not appear to have 
been undertaken systematically in the past. While there are 
numerous references in the literature concerning color, odor, 
taste and consistence, there is no mention, except in connection 
with the oleoresins of aspidium and cubeb, of the properties 
which we should naturally expect to find under a description 
of a class of preparations of this nature, viz: specific gravity, 
refractive index, acid number, saponification value, et cetera. 
This condition is surprising in view of the work which has 
been done along this line in connection with the natural pro¬ 
ducts of the same name. That cognizance is, however, being 
taken of the subject at the present time is evidenced in the 
comparatively recent work which has been done abroad on the 
oleoresin of aspidium. In the latter case, the methods usually 
employed in fixing the standards of similar natural products 
were applied, and with considerable success. A brief general dis¬ 
cussion of these properties as well as other characteristics, which 
have been mentioned in this connection, follows. 
Physical Properties 
Color: 
The color is a characteristic property of the individual mem¬ 
bers of this class of preparations. Considered with respect 
to a single member, it serves in some cases as a measure whereby 
the quality of the product may be roughly determined. Thus, 
a brown color in the oleoresin of aspidium indicates an inferior 
preparation, in the making of which old deteriorated rhizomes 
have been used, whereas, a deep green color is said to indicate 
adulteration with salts of copper. Likewise, a brown color 
in the oleoresin of cubeb warrants the opinion that ripe in¬ 
stead of unripe fruits have entered into its preparation. How- 
