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30 Cards in this Set
- Front
- Back
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end of vegetation period, autumn |
roots and rhizomes |
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spring, damp weather |
bark |
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flowering stage |
leaves and herbs |
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fully developed/expanded |
flowers |
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fully ripe |
fruits |
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removal of extraneous matter |
garbling |
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it is done during collection and aftet drying |
garbling |
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sensory evaluation |
morphological evaluation |
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chemical nature of cellular organization |
microscopic evaluation |
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pharmacologic activities |
biologic evaluation |
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potency of the drug |
bioassay |
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the most common method used in preserving plant sample |
drying |
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Enzymatic process takes place in ____. Rapid removal of the water from the cell wall, therefore, largely prevent ____ of the cell constituents |
aqueous solution degradation |
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Drying decreases the risk of external attack by ____ and ____ |
molds insects |
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To stop the enzymatic process, the water content must be brought down to about ____ |
10% |
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The most efficient drying is achieved in large driers of the ____. The plant material is spread out on shallow trays, which are placed on mobile racks and passes into a ____ they meet a stream of ____ |
tunnel type tunnel warm air |
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The air temperature is kept at ____ for thin materials such as leaves, but is often raised to ____ for plant parts that are harder to dry such as roots and barks |
20-40°C 60-70°C |
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The water content of leaves is ____ and heated at a ____ temperature |
60-90% moderate |
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The water content of roots and rhizomes is ____ and is heated at a ____ temperature |
70-85% high |
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The water content of wood is ____ and heated at a ____ temperature |
40-50% relatively high |
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The water content of seeds is ____ |
5-10% |
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The flowers are heated at a ____ temperature |
low |
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Leaf detachment can be prevented by dipping the newly pressed specimen in ____ for ____ seconds |
very hot water 15 |
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it is a very mild method and is aka lyphollization |
freeze drying |
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Frozen matetial is placed in an evacuated apparatus which has a cold surface maintained at ____ to ____ °C |
-60 -80 |
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the process wherein the enzymes should be destroyed before drying |
stabilization |
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Stabilization is the most common method being brief exposure (a few minutes only) of the plant material to ____ under pressure of ____ atm |
ethanol vapor 0.5 |
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The fresh material is placed in thick layers, sometimes covered and often exposed to raised temperatures (____) and humidity, so as to accelerate the ____ |
30-40°C enzymatic processes |
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it is mostly used to remove bitter or unpleasant tasting substances or to promote the formation of aromatic compounds with a pleasant smell or taste |
fermentation |
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it is mainly applied in drugs used as spices |
fermentation |
