Pharmacognosy guide

                                                                                Honey Family: Apidae Biological source: Honey is the saccharine liquid prepared from the nectar of the flowers by the hive-bee Apis mellifica and bees of other species of Apis. Geographical source: Honey is produces in certain parts of West Indies, California, Chile, Africa, Australia, and New Zealand and also in India. Preparation: Nectar of the flowers is mainly watery solution of sucrose and contains about 25% sucrose and 75% water. The worker bee sucks the nectar by means of a long hollow tube of the mouth (proboscis). The saliva of the bee contains enzyme invertase. Sucrose along with invertase goes to the honey sac, which is located in the abdomen of the bee and is hydrolyzed by invertase into invert sugar. Some invert sugar is utilized by the bee for its nutrition. The bee reaches the honeycomb and regurgitates the remaining invert sugar and deposits it into a special cell prep

AMLA Latin Names Emblica officinalis Gaertn. / Phyllanthus emblica Linn. (Euphorbiaceae) English Names Indian Gooseberry, Emblic Myrobalan Sanskrit Name Amalaki, Dhatriphala Hindi Name Amla, Aovla Habitat The tree is commonly found in the mixed deciduous forests of India ascending to 4,500 ft. in the hills. Morphology Description (Habit) E.officinalis  is a small or medium-sized deciduous tree with smooth, greenish grey, exfoliating bark. The leaves are feathery with small narrowly oblong, pinnately arranged leaflets. The fruits are depressed, globose, fleshy and obscurely 6-lobed, containing 6 trigonous seeds. Principal Constituents Amla is highly nutritious and is an important dietary source of Vitamin C, minerals and amino acids. The edible fruit tissue contains protein concentration 3-fold and ascorbic acid concentration 160-fold compared to that of the apple. The fruit also contains considerably higher concentration of most minerals and amin

COCOA BUTTER SYNONYMES: - Theobroma Oil, Cocoa Butter . BIOLOGICAL SOURCE: - It is a fat obtained from roasted seeds of Theobroma  FAMILY : - Sterculiaceae Geographical Sources  : - Cocoa is cultivated in most of the tropical and sub-tropical countries, especially SRI LANKA ,PHILIPPINES,BRAZIL and part of INDIA . Cultivation of cocoa : Cocoa is cultivated up to an elevation of 1000m above sea level. Soil well drained good quality soil with the capacity to hold moisture. Rainfall cocoa plant can tourate a rainfall 150 cm per annum. Cocoa plan is sun loving, but cannot bear direct sunlight. Preparation of cocoa butter: Cocoa seeds contains about 50% of cocoa butter. Seeds are separated from pods and allowed to ferment their colour from white to dark reddish brown due to enzymatic reaction. Fermentation process take place at 30-40C. After that the seeds rotated at 100-140C. Seeds are then cooled immediately. The kernees are then fed to hot rollers w

                                      AGAR AGAR Agar is derived from the polysaccharide agarose , which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling. These algae are known as agarophytes and belong to the Rhodophyta (red algae) phylum. Agar is actually the resulting mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin .                                              FIG;-chemical structure of agarose Synonyms : Agar-agar, Vegetable Gelatin, Japanese or Chinese Gelatin, Japanese Isinglass. Biological Source : It is the dried colloidal concentrate prepared from the decoction of various species of the genus Gelidium , family Gelidaceae. The genus Gelidium provides about 35% of the total raw material. Japanese agar is obtained from Gelidium amansii . It is also obtained from genus Gracilaria , family Gracilariaceae. Other