Du Mez—The Galenical Oleoresins. 
963 
pharmacopoeias. The only other work of this nature appears 
to have been done quite recently (1914) by the H. K. Mulford 
Co. in the standardization of the oleoresins of capsicum and 
ginger. This firm has devised a physiological method for this 
purpose based on the extreme pungency of these preparations, 
the highest dilutions in which these preparations (on the aver¬ 
age) are still perceptable to the taste being taken as standards. 
Experiments conducted in the laboratory in preparation for 
this monograph have shown, not only that there is an oppor¬ 
tunity for improving on some of the above mentioned methods, 
but that there is need for the development of quantitative meth¬ 
ods which may be applied to the other individuals of this class 
as well. With respect to the forepart of thiss tatement, it is 
thought that a gravimetric method for the estimation of the 
pungent principles (gingerol) in ginger would be an improve¬ 
ment over the physiological method of the Mulford Co. as per¬ 
sonal idiosyncrasy would thus be eliminated. Trials with the 
method of Garnett and Grier 1 ) (for the estimation of gingerol 
in ginger) adapted to the oleoresin appear to indicate the cor¬ 
rectness of this opinion. In the case of the oleoresin of capsi¬ 
cum, however, the physiological method apparently offers the 
only practical course at the present time, in view of the fact 
that the active constituent, capsaicin, is present in such minute 
quantities that an accurate gravimetric determination would be 
a difficult matter. 
In considering the application of new methods, the work done 
in this laboratory on the oleoresin of pepper may be cited. 
Since the therapeutical value of this preparation is apparently 
due to its piperine content, a method for the quantitative de¬ 
termination of this constituent appeared to be desirable. With 
this object in view, the nitrogen present was determined by the 
Kjeldahl method and the piperine content computed therefrom. 
Some very interesting results were obtained. 2 ) As to further 
possibilities along this line the determination of the apiol con¬ 
tent of the oleoresin of parsley, or the estimation of the quantity 
of total acid resins present in the oleoresin of cubeb may be 
mentioned. 
1 See under oleoresin of ginger. 
3 See under oleoresin of pepper. 
