954 Wisconsin Academy of Sciences, Arts , and Letters. 
ever, as the color of the individual preparations, when properly 
made, varies to a considerable extent, and as the description of 
exact shades is a difficult matter, this property as described in 
the literature is naturally somewhat indefinite. This subject 
will receive further consideration of the treatment of the in¬ 
dividual oleoresins. 
Odor: 
The oleoresins without exception possess distinct odors re¬ 
sembling in an intensified degree those of the drugs from which 
they are prepared. In general, this property offers a ready 
means of identifying these preparations. In specific instances, 
it may also serve as an indication of the quality of the product. 
For example, a rancid odor in the case of the oleoresin of as- 
pidium is evidence of the use of old deteriorated rhizomes in 
its preparation or of undue exposure to the air while kept in 
storage. For similar reasons, the oleoresin of lupulin may 
have a disagreeable cheesy odor. Furthermore, unevaporated 
solvent, even when present in comparatively small amounts, 
may be most easily detected by this means. This property will be 
discussed in greater detail under the individual oleoresins. 
Taste: 
The taste of the individual oleoresins, like the odor, is a 
property acquired in an intensified degree from the drugs from 
which they are prepared. Likewise, this property also serves 
as an aid in the identification of these preparations. In addi¬ 
tion, however, it has been made the basis of a quantitative 
physiological testC 1 ) for the determination of the quality of 
the oleoresins of capsicum and ginger. For a further discus¬ 
sion of this property, see the individual oleoresins. 
Consistence: 
The U. S. P. oleoresins, with the exception of the one pre¬ 
pared from lupulin, are liquids. The degree of fluidity, how¬ 
ever, varies with the individual under consideration, with the 
temperature and with certain other conditions, which will be dis¬ 
cussed in detail under the separate treatment of each indi¬ 
vidual. The oleoresin of lupulin is usually of the consistence 
of a very soft extract. 
1 See under the oleoresins of capsicum and giner respectively. 
