Podcast
Questions and Answers
What is the percentage difference in weight required to achieve constant weight in the drying process?
What is the percentage difference in weight required to achieve constant weight in the drying process?
- 1%
- 0.01%
- 0.25% (correct)
- 0.1%
The drying process is continued until three successive readings match each other.
The drying process is continued until three successive readings match each other.
False (B)
What is the formula used to calculate the percentage of moisture content of the drug?
What is the formula used to calculate the percentage of moisture content of the drug?
Loss in weight of the sample x 100 / Weight of the sample
The lemon peel has a strong and ______________ odour.
The lemon peel has a strong and ______________ odour.
Match the chemical constituents of lemon peel with their descriptions.
Match the chemical constituents of lemon peel with their descriptions.
What is the shape of the lemon peel?
What is the shape of the lemon peel?
The lemon peel has a bitter taste.
The lemon peel has a bitter taste.
What is the botanical name of the lemon peel?
What is the botanical name of the lemon peel?
The lemon peel is ______________ in colour on the outer surface.
The lemon peel is ______________ in colour on the outer surface.
What is the thickness of the lemon peel?
What is the thickness of the lemon peel?
Study Notes
Gelatin
- Source: Obtained by treating specific animal tissues like skin, tendons, ligaments, and bones of Bos taurus (Bovidae family)
- Chemical Constituents: Proteins like glutin, mixture of amino acids like glycine, valine, cysteine, glutamic acid, aspartic acid, and tyrosine
- Gelatinizing agent: Chondrin
- Adhesive nature: Due to glutin
Macroscopic Features of Gelatin
- Colour: Yellow or colorless
- Odour: Odourless
- Taste: Tasteless
Chemical Tests for Gelatin
- Ninhydrin test: Forms a red to violet colour on heating with ninhydrin
- Biuret reaction: Forms a red or violet colour with peptides containing at least two peptide linkages
- Xanthoproteic reaction: Forms a yellow colour when warmed with concentrated nitric acid, which becomes orange when made alkaline
- Millon's reaction: Forms a white precipitate that turns red on heating
Uses of Gelatin
- Nutrient
- Used in manufacturing suppositories, rubber, printing inks, plastic compounds, artificial silk, photographic plates, film, and matches
- Used for inhibiting crystallization in bacteriology
Beeswax
- Aims of pharmacognostic evaluation: Determine purity and quality, identify adulterants or contaminants
Lemon Peel
- Botanical Origin: Citrus limon (Rutaceae family)
- Part used: Fresh ripe fruit
- Chemical Constituents: Volatile oil, Vit.C, limonene, citronellal, alpha pinene, calcium oxalate, pectin, and mucilage
- Macroscopic Features:
- Length: 20 cm
- Width: 1.5 cm
- Thickness: 2-3 mm
- Shape: Spiral
- Colour: Outer surface rough and yellow, inner surface pithy and white
- Odour: Strong and aromatic
- Taste: Aromatic and bitter
Microscopic Evaluation of Lemon Peel
- Prepare microscope and adjust the light
- Put a pinch of powder drug on a slide
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Description
This quiz identifies the protein gelatin through various chemical tests and reactions, including the ninhydrin test, soda lime reaction, tannic acid precipitation, and picric acid test. The uses of gelatin as a nutrient and gelling agent are also discussed.
