Allergens Lab#1

Definition of allergens:

- The histamine then acts on a person's eyes, nose, throat, lungs, skin, or gastrointestinal tract and causes the symptoms of the allergic reaction. mechanism of allergic reaction:

Why Do People Get Allergies? Several factors must be present for allergic sensitivity to be developed: The specific genes acquired from parents 1) 2)The exposure to one or more allergens to which you have a genetically programmed response The degree and length of exposure 3)

These allergens can get into our body in several ways: 1)Inhaled into the nose and the lungs: 2)Ingested by mouth: 3)Injected: 4)Absorbed through the skin:

Rashes caused by an allergic reaction to plant direct contact with the plant in direct contact with the plant Touching something that touched the plant contact with airborne plant particle inhlationContact with the skin Pollen grain

plants can cause allergy by different ways, one of them by producing pollen grains:

-Most respiratory-related allergies are caused by pollens - pollen grain consist of a wall of two membranes, *outer (thick) called EXINE *iner ( delicate cellulosic) called INTINE Male plants are the most problematic Female plants,

uses these balls to illustrate the difference between more problematic pollens and less irritating ones.

1-Squill: Name: Squill Origin Dried sliced scales of the bulb of Urgina maritima Family: Lilaceae Color; white to light yellowish Odour: charactristic Taste: mucilagenous bitter taste. cause of allergy: Raphides crystal of ca-oxalate Microscopical examination of plant pd. that may cause allergic reaction due to ca-oxalate :

1-Squill: Microscopical examination: a) raphide crystals of Ca Oxalate (bundle,free,broken) b) Epidermal cell Cont. Key element

1-Squill: Constituens:- - crystalline glycosides scillaren A - an amorphous mixture scillaren B -USES: heart tonic, in small doses as expectorant but in large doses as emetic Cont. Cardiac glycoside

1) Pyrethrum (insect flower): Name: pyrethrum Origin: dried flower head of C hrysanthemum C inerariefolium Family: Asteracae Colour: yellowish green Odour: faint aromatic Taste: bitter Uses: insecticidal, so we can use as natural insecticide agent Microscopical examination of plant pd. that may cause allergic reaction due to pollen grains :

1- pyrethrum Microscopical examinations: a - T-shaped hair b- spiny pollen grain d- papillose apex of style & stigma Cont. Key elements

Active constituents: 1-2% of esters called pyrethrins which are: a) Pyrethrin (I,II) b) Cinerin (I,II) c) Jasmolin (I,II) Cont. 1- pyrethrum

2) Chamomile: Name: german chamomile Origin: dried flower head of Matricaria chamomila Family: Asteraceae Colour: green yellow Odour: aromatic apple like Taste: slightly bitter Uses: in burns, carminative, stomachic & antiphogistine (due to chamazulene) Example of pd. Plants that have pollen grains Cont.

2) Chamomile: Microscopical examinations: a-Inner epidermis of the corolla b- Outer epiderm of Corolla c-part of the filament of an anther d- Papillose stigma & part of style containing cluster crystals of calcium oxalate e- spiny pollen grain g-covering trichomes Cont. Key elements

2) Chamomile: Active constituents: a) V.O.(azulene & Chamazulene) b) yellow Flavonoid (apigenin ) Cont.

3) Lavander : Name: lavander Origin: dried flowers of lavandula officinalis Family: labiatae Colour: greyish to dark blue Odour: fragrant aromatic Taste: aromatic Uses: oil is perfuming agent &flavour the pharmaceutical cosmatic preparations. Example of pd. Plants that have pollen grains Cont.

3) lavander: Microscopical examinations: a- glandular hair very short unicellular stalk multicellular head (labiaceous hair) b- non-glandular candelabra branched hair (tree like) c- non-glandular covering hair d-pollen grains with 6 germ pores Cont.

3) lavander: Active constituents: a) V.O (contain esters like linalyl acetate & alcohol like linalol) Cont.

1) Clove: Name: Clove Origin: dried flower buds of Eugenia Caryophyllus Family: Myrtaceae Colour: reddish brown Odour: aromatic Taste: pungent spicy Uses: Spice, carminative, antispasmodic, toothache remedy & preparation of vanillin from eugenol Cont. Microscopical examination of plant pd.that may cause Allergic reaction due to oil gland secretion :

1) Clove: Microscopical examinations: a- Oil gland with Parenchymal cells b-fibrous layer of the anther d- epiderms of filaments of the anther e- Triangular pollen grain (Trico plate) f- lignified fibres (thick &fusiform) & associate parenchymal cell Cont.

1) Clove: Active constituents: Eugenol (V.O) Chemical test : Clove + FeCl 3 deep blue color in all element except fibres Cont.

Prevention method for plants allergens  Use caution with unknown plants.  Wear gloves when gardening or performing other activities with plants. Wear gloves when handling unknown plants

Prevention method for plants allergens Cont.  Do not burn potentially poisonous plants or plant parts. Some poisonous plants may cause severe allergic reactions if the plants are burned and the particles are breathed into the airways.  If you're allergic to pollen, keep windows closed when pollen season's at its peak, change your clothing after being outdoors.

Treatment method for plants allergens  Following exposure, wash skin thoroughly with soap and warm water as soon as possible.  Keep cool by applying cold compresses to the skin or taking cool showers. Body heat and sweating can aggravate itching.

Treatment method for plants allergens  Use of some over-the-counter medications (such as calamine lotion or antihistamines) can help reduce symptoms.  Antihistamines. Medications that block the effects of histamines (chemicals released during an allergic reaction that produce symptoms such as running nose and sneezing). Cont.

Treatment method for plants allergens  Antibiotics. May be prescribed for severe rashes that have become infected.  Corticosteroids. Anti-inflammatory medications similar to the hormones produced by the body that help reduce swelling, redness and itching. For plant rashes, creams or ointments are applied to the affected area(s). Very severe rashes may require injected or oral corticosteroids. Cont.

Lab no.(2) Analysis Method of Honey ( part 1 ) King Saud University Pharmacy Collage Pharmacognosy Depaartment

Honey is a saccharine liquid produced by honey bees & purified by melting at low temperature and straining Honey

Analysis Method of Honey 1. Color: light brown to nearly black 2. Storage: at low temp (the sugar may crystallize). 3. Odour: characteristic & aromatic. 4.Taste: sweet & characteristic 5. The Refractive index: To indicate the conc. of H 2 0(moisture) in the honey using refractometer. Physical Properties:

Analysis Method of Honey 1.Dextrose (glucose) % 2. Lavulose (fructose) 30 — 45% 3. Sucrose 0-8% Composition of normal honey:

Antibacterial properties of honey are the result :

Analysis Method of Honey I. Qualtitive identification of constituents. II. Detection of adultration. III. Quantitive estimation of different constituents. Analysis Methods of Honey

Analysis Method of Honey 1. Test for sucrose: honey sol. + cobalt nitrate + exss dil. NaOH violet colour blue color 2.Test for fructose: honey sol. + specks of resorcinol solid + Conc.HCL bright red color I. Qualitative tests of honey (identification): min Boiling W.B

Analysis Method of Honey 3.Test for glucose. honey sol. + lead subacetate + conc.NH4OH white ppt orange in white ppt. I.Qualitative tests of honey:

Analysis Method of Honey Forms of adulteration of honey:- II. Detection of adulterants:

Analysis Method of Honey Test for sucrose: honey sol. + cobalt nitrate + exss dil. NaOH Violet blue color. Test for liquid glucose: Liquid glucose: Is product obtained by incomplete hydrolysis of starch. honey sol. + drops dil.I 2 sol Reddish brown II. Detection of adulterants:

Analysis Method of Honey Test for invert sugar (furfural):- As a result of equimolecular quantities of glucose & fructose, obtained from sucrose hydrolysis by acid. Part of fructose decomposed (furfural) In a porcelain dish 5g of honey ml aniline HCL reagent bright red color if sample was adultrated II. Detection of adulterants:

Lab no.(3) Analysis Method of Honey ( part 2 ) King Saud University Pharmacy Collage Pharmacognosy Depaartment

Analysis Method of Honey III. Quantitative Estimation of Honey: Determination of sugar: 1- before hydrolysis (glu + fru) and 2-after hydrolysis (sucrose).

Analysis Method of Honey III. Quantitative Estimation of Honey: 1)Determination of Sucrose: Sucrose has no reducing properties.lt is estimated by copper reduction method after hydrolysis. Cu +3 + reducing sugar (hydrolysis of Sucrose) (Blue ppt.) Cu 2 0 (red ppt.) + oxidized sugar Cu +3 (Blue ppt.) Heat Alkali. medium air Oxd.

Analysis Method of Honey Procedure: - Pipette 100 ml of honey sol(1.7w\v%) in 250 ml volumetric flask +10 ml N/1 HCL. - Heat on boiling WB for 15 min. till hydrolysis is complete & cool. - Neutralize with NaBicarbonate solid till no effervescence. - Complete volume with H Transfer the sol. to the burette & determine total reducing sugars (glucose+fructose) as follows:

Analysis Method of Honey Procedure: - Transfer 5ml Fehling A + 5ml Fehling B (using pippette) to a 250 ml conical flask. - Dilute with 50m1 H 2 0 & heat on small flame. - Titrate with honey sol., while boiling on a small flame (to remove O 2 from air). - Allow to boil after each addition & the ppt to settle. - Continue addition of honey sol. till the blue color of sol. Disappear completly (record the reading). Cont.

Analysis Method of Honey Procedure: - Add 2 drops of methylene blue indicator & add drops of sugar sol. till the color of indicator disappear & full red ppt is formed. - Repeat the experiment adding the total sugar sol. at once(-1ml). - Add 2 drops of M.B indicator & complete as above. Cont.

Analysis Method of Honey Procedure: - Repeat the experiment till 2 readings are not different by O.2ml(-or+) NB. End point blue complet red solution. Cont.

Analysis Method of Honey Calculation: % Reducing sugars after hydrolysis = 0.05 x 25O x lOO x lOO (c.c—0.2) lOO l.7 (10ml fehling solution oxidize 0.05gm of glucose) Cont.

Analysis Method of Honey III. Quantitative Estimation of Honey: 2)Determination of Reducing Sugars: Transfer 5m1 Fehling A + 5m1 Fehling B to a conical flask. - Dilute with 50m1 H 2 0 & boil. - Transfer honey sol. To a burette & titrate while boiling as before.

Analysis Method of Honey Calculation: % Reducing sugars before hydrolysis = 0.05 x lOO x100 (c.c—0.2) 1.7