A Reference handbook of the medical sciences embracing the entire range of scientific and practical medicine and allied science . FiG. — Fruit ofsplit Vanilla,one-fourtli Flo. 4971;.—^1, Transverse section of Vanilla Pod, enlarged; E, seed,natural size: F. the same, masnilied; G, section of same; napillary ^land liairs lining the cavity of the pod. (Berg.) iug or covered with white crystals of vanillin, givingthem a frosted appearance; one-celled, witli three ficshyplacenta; and innumeiable minute seeds; having a strong,pleasant, and characteristic fragrance, and a s
A Reference handbook of the medical sciences embracing the entire range of scientific and practical medicine and allied science . FiG. — Fruit ofsplit Vanilla,one-fourtli Flo. 4971;.—^1, Transverse section of Vanilla Pod, enlarged; E, seed,natural size: F. the same, masnilied; G, section of same; napillary ^land liairs lining the cavity of the pod. (Berg.) iug or covered with white crystals of vanillin, givingthem a frosted appearance; one-celled, witli three ficshyplacenta; and innumeiable minute seeds; having a strong,pleasant, and characteristic fragrance, and a sweetish,aromatic, and slightlj fruity taste. Constituents.—The important constituent of vanilla,and that which represents its odor and taste, is from per cent, of tunilliii, iriMllic ahk/ipde, or inHhyl-pivtoeatechriic nldehyck, (CjHeOs), which occurs in color-less prisms havingthe characteristicodor and taste of va-nilla in intense de-gree; they melt at80°to 81 C., and aresoluble in alcohol,ether, and chloro-form, and less so inw a t e r. With thevanillin, occur a lit-tle volatile and aboutten per cent, of fixedoil, sugar, and otherunimportant constit-uents. Substitute
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Keywords: ., bookauthorbuckalberthalberthenr, bookcentury1900, bookdecade1900
