Pharmaceutical Aids

PURVI

KAKRANI

PURVI H KAKRANI
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Acacia
Synonym: acacia, gunder, gum arabic
Botanical name: it is obtained from gummy exudates obtained from the stem
& branches of Acacia arabica
Family: Leguminaceae
Geo. Source: India- occurs in Punjab, Rajasthan & western ghats
Collection- evergreen tree with short trunk. It is not cultivated commercially.
Gum collected from wild grown plants, made free of bark & foreign organic
matter, dried in sun.

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Description:
Color- tears are cream brown to red in color, while powder
is light brown in color
Odor- odorless
Taste- bland & mucilaginous
Size & shape- irregular brown tears of varying size
Extra feature- tears are glossy & marked with minute fissure
& are brittle in nature
Solubility- water soluble, viscous & acidic. Insoluble in
alcohol
Std- should contain NMT 15 % of moisture & 5 % of ash.
Not contain tannin, starch & dextrin

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PURVI H KAKRANI

Chemical Constituents:
It is carbohydrates in the form of gum
Consist principally of Arabin. Which is Ca, Mg, & K salt of arabic
acid
Arabic acid
(hydrolysis) L- arabinose + L- Rhamnose
+ D- Galactose +D- glucuronic acid
Enzymes as oxidases, peroxidases & pectinases

Identification:
Lead subacetate + aqs. Sol.
Ruthenium red + aqs. Sol.
H2O2 + benzidine + aqs. Sol.
enz

Gelatinous appearance
Pink color
Blue color due to oxidase

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Uses:
Demulcent
Suspending agent
Emulsifying agent
Binding agent
IV in haemolysis

Substitutes & adulterants:

Acacia- Acacia senegal (85% world requirement). Tears are rounded or ovoid &
about 5-40 mm in diameter. Tears are yellowish white in color use as substitutes
for Indian gum
Indian gum adulterated with gum ghatti, from Anogeissus latifolia
(combretaceae). Outer surface is dull & without fissure, it shows very slight ppt
with lead subacetate sol & its aqs sol is highly viscous
Starch, tragacanth, sterculia gum are the other adulterant of acacia & dextrin

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PURVI H KAKRANI

Guar Gum
Synonym: Guar flour
Botanical name: it is powder obtain from endosperm of
seed of Cyamopsis tetragonolobus
Family: Leguminosae
Geo. Source: Gujarat, Maharashtra, Karnataka and Pakistan
Description: color- pale yellow, odor- characteristic, tastegummy, solubility- forms colloidal solution with water and
insoluble in water

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PURVI H KAKRANI

Chemical Constituents:
It is carbohydrates in the form of gum
Consist principally water soluble part as, 85% guaran. Which is
polysaccharide hign molecular weight substance responsible for
colloidal nature.
Guaran
(hydrolysis) 35% Galactose + 65% Mannose
Also consist protein (5-6%)

Identification:
Weak iodine solution+ aqs. Sol.
Ruthenium red + aqs. Sol.
2% lead acetate sol + aqs. Sol.
H2O2 + benzidine + aqs. Sol.

Olive green color

No Pink color
Ppt.
No Blue color

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PURVI H KAKRANI

Uses:
Emulsifying agent
Binding agent
Protective agent
Thickening agent
In cosmetic, food, paper, textile, printing industry; used as a polishing agent
Bulk laxative
Appetite depressant
In peptic ulcer
It reduces cholesterol content

Equivalency:
1% mucilage of guar gum have equivalent viscosity of acacia
3 % mucilage of guar gum have equivalent viscosity of tragacanth

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PURVI H KAKRANI

Tragacanth
Synonym: Gum tragacanth, Tragacantha
Botanical name: dried gummy exudation obtained by incision from stem & branches
of Astragalus gummifer & other species of Astragalus
Family: Leguminaceae
Geo. Source: indigenous to Iran, Greece, Turkey, Iraq & Syria. India- Garwal &
central Punjab
Collection- shrubs grow at an altitude of 1000-3000 m. the shrubs are thorny. The
mode of formation is entirely different from that of acacia, the gum exuding out
immediately after injury

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Description:
Color- flakes are white or pale yellowish-white
Odor- odorless
Taste- bland & mucilaginous
Size & shape- thin ribbon like flakes, more or less curved.
25x12x2 mm size
Fracture- short
Solubility- water soluble which swell to homogenous,
adhesives gelatinous mass. Insolu in alcohol.

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Chemical Constituents:
It is carbohydrates in the form of gum
Consist principally two portion, soluble & insoluble
Soluble portion known as tragacanthin (8-10%) while insoluble
portion known as bassorin (60-70%)
Chemical investigation put tragacanth in 3 portion
Acidic portion tragacanthic acid
Neutral polysaccharides
Glycosides of steroid in small amount

Bassorin is a complex of polymethoxylated acid which swell in

water
It is the constituents of the gum responsible for its high viscosity

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Uses:
Demulcent
Emolient in cosmetics
Mucilage as binding agent in tablet also excipient in the pill
Thickening, suspending & emulsifying agent
Powder is used as an adhesives
Used in lotions for external use & in spermicidal jelliesstabiliser for
ice-cream in 0.2-0.3 % conc., also in sauces

Identification:
10% aqs. FeCl3 + aqs. Sol. (Boil)
deep yellow ppt
Ruthenium red + aqs. Sol.
No Pink color
Lead acetate + aqs. Sol.
White ppt.
Sol. + 5 % KOH
yellow ppt.
Sol. + cuprous oxide + Conc. H2SO4
Stringy ppt.
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Pectin
Botanical name: Pectin is a purified carbohydrate product obtained by acid
hydrolysis from inner portion of the rind of citrus peels i.e. citrus simon or
Citrus aurantium
Family: Rutaceae
Description: color- cream or yellowish colored powder, odor- odorless,
Taste- mucilaginous. It is corse or fine light powder & hygroscopic nature.
Soluble in 20 parts of water, more soluble in acidic medium. Aqs sol being
viscous opalescent, colloidal & mobile. Insoluble in alcohol & other organic
solvent

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Chemical constituents:
It is an carbohydrate
Total hydrolysis of pectin yields D- galacturonic acid, methyl alcohol, small amt
of galactose & arabinose
Pectin should not contain LT 7% of methoxy gr & 78 % of galacturonic acid

Identification tests:
10 % aqs sol forms stiff gel on cooling

Uses:
Adsorbent in diarrhoea and as haemostatics for internal or ext haemmorrhage
Emulsifying agent
Gelling agent
Plasma substitute
Thickening agent in sauses, jams, ketchups, etc.
Used in cosmetics

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Honey
Synonym: Madhu, purified honey
Botanical name: is a sugar secretion deposited in honey comb
by the bees, Apis mellifera, apis dorsata and other spp of Apis
Family: Apidae
Geo. Source: Africa, Austrelia, Newzealand, California & India
Description: color- pale yellow to yellowish-brown, odorcharacteristic, pleasant, taste- sweet & faintly acid

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WHY HONEY BEES MAKES HONEY

Bees have been producing honey as they do today for at
least 100 million years.
Bees produce honey as food stores for the hive during
the long months of winter when flowers aren't blooming
and therefore little or no nectar is available to them.

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Chemical constituents:
It is an carbohydrate
Aqs sol of glucose 35%, fructose 45% and sucrose 2%
Maltose, gum, traces of succinic acid, dextrin, formic acid, coloring matters,
enzymes
Pollen grains from various flowers also found
On keeping it forms crystals is called crystallized dextrose as Granulated honey
Uses:

Demulcent
Sweetning agent
Antiseptic & applied to burns & wounds
Ingredient for cough mixtures, drops & vehicle for Ayurveda formulations

Adulterant : artificial invert sugar, contain furfural which detected by Fiehes test.
It give instant red color with resorcinol in HCl acid

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Sodium alginate
Synonym: Algin, sodium polymannuronate
Botanical name: Sodium alginate is the sodium salt of alginic acid.alginic
acid is a polyuronic acid composed of reduced mannuronic & glucoronic
acids, which are obtained from the algal growth of the species
Family: Phaeophyceae
The common spp are Macrocytis pyrifera, Laminaria hyperborea,
Laminaria digitata & Ascohyllum nodosum
Purified algae it is purified carbohydrates extracted from brown sea- weed
(algae) by treatment of dil. alkali
Geo. Source: sea weed found in atlantic & pacific oceans. In india it is
found near coast of saurashtra

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Identification
1 % sol in water forms heavy gelatinous ppt with dil sulphuric acid
Aqs sol forms copious ppt with calcium chloride sol

Uses:
Suspending & poor Emulsifying agent
Binding & disintegrating agent in tab & lozenges
Thickening agent in sauses, jams, ketchups, etc.
Used in textile industries
Ca, K alginates are also have medicinal importance

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Agar
Synonym: agar-agar, japnese Isinglass
Meaning of Agar is Jelly
Botanical name: agar is bleached & dried substance prepared by
concentrating a decoction of varoius species of red marine algae belonging
to Rhodophyceae class,
1. Gelidium species Gelidiaceae
2. Pterocladia species Gelidiaceae
3. Gracilaria species Gracilariaceae
Geo. Source: sea weed found on coasts of atlantic & pacific oceans i.e.
Japan, Aaustralia, new zealand, USA, South Africa, Korea, Spain, &
Maxico. In india it is found near coast of Bengal

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Chemical Constituents:
Agar is heteropolysaccharides i.e. made up of 2 different
polysaccharides are; agarose & agaropectin.
Other constituents are 6 % nitrogen containing substance & 3.5%
cellulose

Identification:
Millons reagent + aqs. Sol.
Tannic acid+ 0.2% aqs. Sol.
Ruthenium red + aqs. Sol.
Heat Soda lime + aqs sol.
Iodine sol + aqs sol.

No PPt. (diff. from gelatin)

No PPt. (diff. from gelatin)
Pink color (due to mucilage)
No ammonia formation
Creamson to brown color

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Uses:

Medicinal use- bulk laxatives

Industrial use- preparation of culture
medium in microbiology
-emulsifying agent,
-stbilizing agent
-prep of suppositories, pessaries, jellies,
confectionary items
- In dentistry
Adulterant

Gelatin,

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Bees Wax
Synonym: Cera flana, Cear alba, Mom, Madhujan
Botanical name: it is purified wax obtained by melting and
purifying the honey comb of Apis mellifera or Apis mellifica
Family: Apidae
Geo. Source: the wax is imported from the west Indies,
California, Chile, Africa, Madagascar and India

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Description:
Color- White, yellow or yellowish brown solid havin m.p.
62-640 C.
Odor- pleasant smell of Honey
Taste- Not specific
Solubility- insoluble in water, slightly soluble in alcohol,
soluble in chloroform, ether, fixed oil, volatile oil including
turpentine oil
it brakes with granular fracture
Chemical Constituents:
It is lipid in the form of Wax
It contain 80% of myricin i.e. myricyl palmitate with little
myricyl stearate.
Also contain 15% free cerotic acid, an aromic sub. Cerolein,
Hydrocarbon, lactones, cholesteryl esters and pollen grains
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Types

of bees wax-

Yellow bees wax (cera flana)

White bees wax (Cera alba)- the action of charcoal,
Kmno4, H2O2, chromic acid or chlorine on yellow
bees wax result in to white color of bees wax.
Uses-

Preparation of ointment, plasters & polishes

An hardening agent in lipstick, facial, creams,
candles
Adulterants-

With solid paraffin, various fat and waxes

Starch
Inorganic sub. Like kaolin,
Foreign coloring matter.
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Lanolin
Synonym: Hydrous lanolin,
Adeps lanae
Botanical name: It is purified
fat obtained from the wool of
the sheep, Ovis aris Linn.
Family: Bovidae
Geo. Source: Australia, USA,
India
Description:
Color-Whitish yellow
Odor- characteristic
Taste- bland
Solubility- in ether and chloroform

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 Chemical

Constituents:
It is lipid in the form of fat
Contain alcohol like cholesterol, isocholesterol, agnosterol,
lanosterol and small amount of other sterols & fatty
alcohols

Use-

Use as water absorbanable base for many creams &

ointments preparation
Act as emollient & promotes the absorption of drugs by the
skin
Substituent's-

Wool alcohol
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Olive Oil

Synonym: Oleum Olivae

Botanical name: It is fixed oil expressed from the ripe fruit of
Olea europoea
Family: Oleaceae
Geo. Source: Native to Palestine, cultivated in Australia, USA.
Largest producer is Italy, Spain and Greece
Method of preparation: Cold Hydraulic press method
Description:
Color-pale yellow
Odor- slight and characteristic
Taste- bland, faintly acrid
Solubility- in carbon disulphide, ether and chloroform

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 Chemical

Constituents

Triglycerides mainly in the form of olein, palmitin and linolein

Chemical

test- under UV radiation it gives deep-yellow

color
Uses

Emollient
Soothing agent
Soften the skin
In eczema & psoriasis
Ingredient of ear wax
Internally as a nutrient, demulcent, mild laxative
Vehicle for oily suspensions for injection

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Arachis Oil
Synonym: Ground nut oil, sweet oil
Botanical name: It is fixed oil expressed from the seed kernels of the
cultivated varieties of Arachis hypogea
Family: Leguminosae
Geo. Source: Indigenous to Brazil, but now cultivated in US, China
and India
Method of preparation: Hot expression method
Description:
Color-pale yellow
Odor- faint and characteristic
Taste- bland and nut like
Solubility- in light petroleum (40-60), ether
and chloroform

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 Chemical

Constituents

Glycerides of fatty acids, chiefly oleic, linoleic, stearic, arachidic

acids. Other acids are lignoceric and palmitic acids.
Chemical

test- under UV radiation it gives blue color

Uses

Preparation of liniments, plasters and soaps

Solvent for IM injections
Lubricant
Edible oil

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Kaolin
Synonym: china clay, Kaolinum proderesum, porcelain
clay
Purified native hydrated aluminum silicate free from gritty
particles.
Geo. Source: mainly found in US, England, France and
India
The different kaolin are as follows;
Heavy kaolin- it is purified hydrated aluminum silicate powdered
so as to make free from gritty particles by elutriation (is a
process for separating particles based on their size,
shape and density). Have particle size 60
Light kaolin- it is identical with heavy kaolin, but is limited to
certain particle size (10) and contains suitable dispersing agent.
Natural light kaolin- it is also a native hydrated aluminium silicate
free from gritty particles, but it does not contain dispersing agent
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 Uses

Adsorbent by oral administration

Treatment of enteritis, colitis, dysentery and in alkaloidal and
food poisoning
Applied externally as a dusting powder and also clarifying agent
during filtration
Light kaolin used in pharmaceutical preparation
Heavy kaolin used in preparation of kaolin poultice
Used as an ingredient of toilet powder and a base of disinfectant
powders
Used as filter in paper, rubbe, refractory, ceramics, cement and
fertilizer industries
Used in anticaking preparations, cosmetics, insecticides, paints
and as source of alumina

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Gelatin
Biological source- It is a product obtained by partial
hydrolysis of collagenous materials. It is derived by
boiling animal tissues like skin, tendons, ligaments and
bones with water, skimming and straining the resulting
liquid, evaporating the solution at low temperature after
purification and drying in air.

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 Chemical

Constituents

Gelatin chemically protein known as glutin. On hydrolysis it

yields non essential amino acids
Uses

Thickener in jams, jellies, salads

Manufacturing capsules, suppositories, pastes
In cosmetic
Dietary supplement
Preparation of ice creams
In confectionary, preparation of candies, jellies, meat extracts
Antidote for halogen poisoning
Preparation of nutrient media
Substitute for blood plasma

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