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MODULE 2 BREX CRASHCOURSE > Pharmacognosy Part 3 > Flashcards

Pharmacognosy Part 3 Flashcards

1
Q

When is the best time to collect root crops?

A

When the overground parts are withering

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2
Q

When is the best time to collect bark?

A

Between summer & spring

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3
Q

Unripe fruit of pectin

A

Protopectin

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4
Q

Overripe fruit of pectin

A

Pectic acid

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5
Q

Young leaves of marijuana

A

Canabidiol

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6
Q

Mature leaves of marijuana

A

Canabinol

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7
Q

Solanceous alkaloids aka

A

Atropine

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8
Q

Solanaceous alkaloids when to collect

A

When fruits begin to form

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9
Q

Collection

A

Small-scale

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10
Q

Initial selection of the species to cultivate

A

Collection

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11
Q

Large-scale

A

Harvesting

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12
Q

T or F use of machines lead to less labor costs

A

True

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13
Q

Most important step

A

Drying

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14
Q

Reasons for drying
I. Fix the constituent
II. Ensure good qualities
III. Removes moisture content to prevent microbial growth and enzymatic degradation

A

All of the above

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15
Q

Special drying process

A

Curing

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16
Q

Enhances the property of the active component

A

Curing

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17
Q

T or F Cascara sagrada’s reduced form is less irritating

A

False. Cascara Sagrada’s reduced form is irritating

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18
Q

Glucovanillic acid —>

A

Vanillin

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19
Q

Sweating process enhances the aroma & flavor

A

Vanilla

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20
Q

How many days to preserve vanilla’s aroma?

A

7 days

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21
Q

Final step in the preparation of crude drugs

A

Garbling

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22
Q

Removal of extraneous materials

A

Garbling

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23
Q

Optional step

A

Packaging, storage & preservation

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24
Q

Step for protection & marketability

A

Packaging, Storage & Preservation

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25
Q

Preservation simplest method

A

Expose drug to 65 degree celsius

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26
Q

Preservation: Fumigation with ____

A

Ch3Br (bromomethane or methyl bromide)

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27
Q

Preservation: Add a drop of ____ & _____

A

CHCl3 & CCl4 (Chloroform & carbon tetrachloride)

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28
Q

Steps in the Preparation of Crude Drugs

A

Collection, Harvesting, Drying, Curing, Garbling

& Packaging, Storage & Preservation

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29
Q

Saccharum Officinarum

A

Sugar Cane

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30
Q

Xylose aka

A

Wood sugar

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31
Q

Storage polysaccharide (starch)

A

Alpha-D-Glucose

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32
Q

Structural (body) polysaccharide

A

Beta-D-Glucose

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33
Q

Most important form of glucose

A

Beta-D-Glucose

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34
Q

Obtained from sucrose inversion

A

Fructose

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35
Q

Levulose

A

Fructose

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36
Q

Fruit sugar

A

Fructose

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37
Q

Nutrient form for diabetics

A

Fructose

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38
Q

Ingredient found in infant feeding formula

A

Fructose

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39
Q

Sweetest monosaccharide

A

Fructose

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40
Q

Acer saccharum

A

Sugar Maple

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41
Q

Furfural + anthrone + H2SO4

A

Anthrone

42
Q

Furfural + a-naphthol

A

Molisch test

43
Q

Positive result of Molisch test

A

Purple ring at junction

44
Q

Anthrone positive result

A

Green or blue green

45
Q

Test for pentoses

A

Bial’s test

46
Q

Furfural + orcinol

A

Bial’s test

47
Q

Positive result of bial’s test

A

Blue green

48
Q

Test for Ketohexose (fructose)

A

Seliwanoff’s test

49
Q

Seliwanoff composition

A

Resorcinol

50
Q

Positive result of seliwanoff test

A

Red

51
Q

Test for reducing sugars

A

Fehling’s test

52
Q

A - CuSO4; B- KNa Tartrate

A

Fehling’s test

53
Q

Positive result of fehling’s test

A

Brick red ppt

54
Q

Positive result of benedict’s test

A

Brick red ppt

55
Q

NaOH + CuSO4

A

Benedict’s test

56
Q

Benedicts test is a test for

A

Reducing sugars

57
Q

Test for reducing sugars (mono)

A

Barfoed’s

58
Q

Cupric acetate + Acetic acid

A

Barfoed’s test

59
Q

Positive result of barfoed’s test

A

Brick red ppt

60
Q

Silver + Ammonia

A

Tollen’s test

61
Q

Positive result of tollen’s test

A

Silver mirror

62
Q

Test for reducing sugars (aldehyde/RCHO)

A

Tollen’s test

63
Q

Yellow Crystals

A

Osazone/Kowarsky test

64
Q

Phenylhydrazine

A

Osazone/Kowarsky test

65
Q

Test for glu, fru, lac, mal

A

Osazone / Kowarsky test

66
Q

Positive result: white insoluble ppt

A

Mucic acid

67
Q

Test for galactose

A

Mucic acid test

68
Q

Composition of mucic acid test

A

Nitric acid

69
Q

Epimer at C-4 of glucose

A

Galactose

70
Q

C2 epimer of glucose

A

Mannose

71
Q

Fermented milk

A

Kumyss

72
Q

Treated coagulum

A

Cheese

73
Q

Milk left after separation of cream

A

Skimmed milk

74
Q

Liquid left after fat globules unite

A

Buttermilk

75
Q

Skimmed milk is treated with Rennin

A

Coagulum

76
Q

Partial evaporation of milk in a vacuum with consequent sterilization in hermetically-sealed container by autoclaving

A

Condensed milk

77
Q

Evaporation of milk with malt extract

A

Malted milk

78
Q

Solanum tuberosum

A

Potato

79
Q

Triticum aesticum

A

Wheat

80
Q

Oryza sativa

A

Rice

81
Q

Uses: tablet filler, binder & disintegrant

A

Starch

82
Q

Antidote for iodine poisoning

A

Starch suspension

83
Q

Linear, helical (a-1,4)

A

Amylose

84
Q

Violet in iodine

A

Amylopectin

85
Q

Water soluble
a. Amylose
b. Amylopectin

A

B. Amylopectin

86
Q

Amylose in iodine

A

Deep/Dark Blue

87
Q

Dispersed starch in cold water

A

Starch paste

88
Q

Semi-synthetic na salt of carboxymethyl ether of starch

A

Na Starch Glycolate

89
Q

Starch that is a disintegrant

A

Na Starch Glycolate

90
Q

Water-soluble starch with >90% amylopectin

A

Hydroxyethyl starch

91
Q

Storage polysaccharide in animals

A

Glycogen

92
Q

Distillation of wine

A

Brandy

93
Q

Distillation of malted grain

A

Whiskey

94
Q

Distillation of fermented molasses

A

Rum

95
Q

Acidulant in effervescent formulations

A

Citric acid & Tartaric acid

96
Q

Byproduct of wine industry

A

Tartaric acid

97
Q

Acidulant in infant feeding formula

A

Lactic acid

98
Q

Malic acid is from

A

Cherry juice

99
Q

Osmotic diuretic & laxative

A

Mannose —> Mannitol

100
Q

Diluent in chewable tablets

A

Mannose —> Mannitol

101
Q

Aka sorbitol; used in toothpastes and chewing gums

A

D-glucitol

102
Q

Half as sweet as sugar

A

Glucose —> D-glucitol

MODULE 2 BREX CRASHCOURSE (4 decks)

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