The Organic Constituents of Plants and Vegetable Substances and Their Chemical Analysis

absolute alcohol acetate of lead acetic acid acid reaction acrid afterwards alcohol of 90 alcoholic solution alkalies alkaline reaction alkaloïd ammonia amorphous Amygdalin animal charcoal aqueous solution bark baryta bitter taste boiling alcohol boiling water chloroform cold water colour colourless concentrated sulphuric acid contains crystallises crystals density deposit diluted acids diluted sulphuric acid dissolve in water dissolved in alcohol dissolves readily distillation ether evaporate extract Exudation of stem filtrate forms Fruit fuses gallic acid heat herb hot water hydrochloric acid inodorous insoluble in water latter Leguminosa lime mass mixed needles nitric acid Obtained by distilling odour officinalis oxalic oxalic acid potash potash-ley powder precipitate purified quantity readily in alcohol readily soluble remnant resin root salts seeds smell soluble soluble in alcohol species stearopten subacetate of lead sugar sulphide of carbon sulphuret of hydrogen sulphuric acid tannic acid tasteless tincture treat volatile oil wash Whole plant yellow yields