Scientific and applied pharmacognosy intended for the use of students in pharmacy, as a hand book for pharmacists, and as a reference book for food and drug analysts and pharmacologists . chocolate products may be adulterated withany of the cereal starches, those of corn, wheat and rice being usuallyemployed; Wasicky and Wimmer use a method for the detection ofshells in cocoa based on the difference in appearance between shelland nib tissue when viewed through a microscope by ultra-violetlight.—Amer. Jour. Pharm., 1918, 90, p. 215. Literature.—Zwaluwenburg and Schlotterbeck, Proc. A. Ph. A.,18
Scientific and applied pharmacognosy intended for the use of students in pharmacy, as a hand book for pharmacists, and as a reference book for food and drug analysts and pharmacologists . chocolate products may be adulterated withany of the cereal starches, those of corn, wheat and rice being usuallyemployed; Wasicky and Wimmer use a method for the detection ofshells in cocoa based on the difference in appearance between shelland nib tissue when viewed through a microscope by ultra-violetlight.—Amer. Jour. Pharm., 1918, 90, p. 215. Literature.—Zwaluwenburg and Schlotterbeck, Proc. A. Ph. A.,1899, p. 190. TEA 441 Thea.—Tea.—The prepared leaves and leafbuds of Thea sinensisviridis and Thea sinensis Bohea (Fam. Theacese), shrubs or trees withalternate, evergreen leaves. The Tea tree is indigenous to easternAsia, and is now extensively cultivated in China, Japan, India,Java, Brazil, Sicily, Portugal and France, and to some extent in thesouthern United States (Fig. 193). The fresh leaves of Thea do not have the properties which char-acterize the commercial article, the aroma and other qualities beingdeveloped after special treatment. Two general classes .of tea are. Fig. 193.—A, Tea plantation at Summerville, S. C.—From Bulletin 234, Bureauof Plant Industry, U. S. Department of Agriculture, Washington, D. C. found in commerce, these depending on the mode of which are rapidly dried by means of artificial heat constituteGreen Tea. The leaves which are slowly dried, permitting fer-mentation to set in, furnish Black Tea. Description.—Usually in more or less crumpled masses; whenentire, nearly elliptical or oblong lanceolate, short petiolate, from 2to 10 cm. in length; summit acute; base nearly spatulate, taperinginto the short petiole, margin serrate or nearly entire; greenish orblackish-green, upper surface glabrous, lower surface smooth or hairy; 442 SCIENTIFIC AND APPLIED PHARMACOGNOSY more or less coriaceous; odor agreeable; aromatic; taste
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Keywords: ., bookcentury1900, bookdecade1920, bookpublishernewyo, bookyear1920
