1. Pharmacognosy (2)
PHG 203
Spring
Lab (5)
Dr Heba

2. How to identify unknown vegetable powder

3. I- Orange Red colored powder II- Yellowish white (Pale) colored powder
1. Capsicum fruit:
Characteristic odour (sternutatory) and taste (pungent).
Pd + KOH → boil well → Rabbit intestine like sclereids.
II- Yellowish white (Pale) colored powder
2. Quassia wood:
Very bitter persistent taste.
Test with Phloroglucin/conc.HCl → Full red color.
Pd + KOH → boil well → RLS.
3. Colocynth fruit:
Very bitter persistent taste.
Test with 80% H2SO4 → red color.
Pd + KOH → boil well → pithy pulp.

4. III- Reddish brown 4. Cinchona bark: 5. Cinnamon bark:
Dry heat test → violet fumes.
Pd + KOH → boil well → Phloem fiber (wide, blunt apex & funnel shaped lumen).
5. Cinnamon bark:
Aromatic characteristic odour and taste for cinnamon.
Dry heat test → NO violet fumes.
Pd + KOH → boil well → Phloem fiber (thin, tapering apex & narrow lumen).

5. IV- Others 6. Coriander fruit: 7. Fennel fruit: Yellowish green color.
Brownish yellow color.
Aromatic spicy odour & taste.
Test with Phloroglucin/conc.HCl → red color.
Pd + KOH → boil well → Simple vittae & Crossed fibers.
7. Fennel fruit:
Yellowish green color.
Aromatic sweet odour & taste.
Test with Phloroglucin/conc.HCl → red color.
Pd + KOH → boil well → Simple vittae.

6. 8. Anise fruit: 9. Ammi visnaga fruit: Yellowish green color.
Aromatic sweet odour & taste.
Test with Phloroglucin/conc.HCl → No red color.
Pd + KOH → boil well → Branched vittae & non-glandular hair.
9. Ammi visnaga fruit:
Greenish Brown color with violet tinge.
Aromatic odour & Bitter pungent taste.
Khellin test: boil powder with water → pour decoction on KOH pellets→ rose red color
Pd + KOH → boil well → Simple vittae & Porous layer.