Aim: To determine the alcohol content of asava and arista.
Requirements:
Digital weighing balance
Beaker
Measuring Cylinder
Distillation flask
Separating funnel
Heating metal
Water bath
Specific gravity bottle
Water
Procedure: Measure 25 ml of formulation by measuring cylinder and transfer to distillation flak having capacity of 500 ml. Wash the measuring cylinder with 150 ml of water and add it to the flask. Add some porcelain pieces to the flask and distilled them. Collect about 90 ml of distillate from this take 25 ml of distillate and dilute it to 100 ml with water and with the help of a specific gravity bottle determine the specific gravity of liquid at 25°C. Follow the alcohol content table with specific gravity and determine the V/V alcohol content in the sample.
Calculate the % alcohol content by using the multiplication factor.
Determine the Specific Gravity: A tube of known weight (W) was filled first with essential oil and then with water and the respective weight w1 and w2 was determined. Then, the specific gravity was calculated using the following formula:
d = (w1-w)/(w2-w)
Relative Density with Percent Ethanol Content:
Relative density at 25oC
Percent ethanol content w/w at 15.56°C
Per cent ethanol content v/v at 15.56°C
0.8158
90
93.3
0.8146
90.5
93.6
0.8131
91
94
0.8118
91.5
94.3
0.8104
92
94.7
0.8090
92.5
95
0.8076
93
95.4
0.8062
93.5
95.8
0.8048
94
96.1
0.8034
94.5
96.5
0.8020
95
96.8
0.8006
95.5
97.1
0.7992
96
97.5
0.7977
96.5
97.8
0.7962
97
98.1
0.7957
97.5
98.4
0.7932
98
98.8
0.7917
98.5
99.1
0.7902
99
99.4
0.7886
99.5
99.7
0.7871
100
100
Report: Alcohol content of Asava and Arista was found to be __________________.
From this post Evaluation of Excipients of Natural origin, we will learn differently chemical tests to identify Tragacanth, Acacia, Starch or Iodine and Honey
Chemical test for Tragacanth
Aim: To identify the chemical characters of a given excipient.
Requirements: Hydrochloric acid, Sodium hydroxide solution, Fehling’s solution, Barium chloride solution, Lead acetate, Ruthenium red Iodine Caustic potash
Biological Source: A dried exudation obtained from the stems and branches of Astragalus gummifer and other Asiatic species of Astragalus. Family: Leguminosae
Description:
Colour: white to slight yellow color
Odour: odourless
Taste: micilaginous taste
Shape: The gum seeps from the plant in twisted ribbons or flakes that can be powdered.
Solubility: 1 gm of the sample in 50 ml of water swells to foma smooth, stiff, opalescent mucilage; insoluble in ethanol and does not swell in 60% (w/v) aqueous ethanol.
Chemical Constituents: Tragacanthin (water soluble part), Bassorin (water insoluble part)
To 4 ml of 0.5% w/v solution, add 0.5 ml of hydrochloric acid and heat for 30 minutes on a water bath Divide the liquid into two parts.
To one part, add 1.5 ml of sodium hydroxide solution and Fehling’s solution, warm on water bath: red precipitate is produced.
To the second part, add barium chloride solution (10%): No precipitate is obtained (distinction fromagar)
To a 0.5% w/v solution of the gum, add 20% w/v solution of lead acetate: A voluminousflocculent precipitate is obtained (distinction from acacia).
Mount a small quantity of powder in ruthenium red and examine microscopically. Particles do not acquire pink colour (distinction from Indian tragacanth).
To 0.1 g of powder, add N/50 Iodine: The mixture acquires an olive green colour (distinction fromacacia and agar).
Powder is warmed with 5% aqueous caustic potash Canary yellow colour will obtain Indian tragacanthIt is obtained from SterculiaurensRoxburgh; (Fam Sterculiaceae). It is insoluble in alkali. It has acetous (acetic acid like) odour and starch is absent. It gives brownish colour when boiled with aqueous KOH. It is stained pink by solution of Ruthenium red.
Report: From the above morphological characters and chemical tests the given excipient is identified as Tragacanth
Chemical test for Acacia
Aim: To identify the chemical characters of given excipient acacia.
Biological Source: Indian gum is the dried gummy exudation obtained from the stems and branches of Acacia Arabica Family: Leguminosae
Description:
Colour: white to slight yellow color
Odour: Odourless
Taste: Bland and mucilaginous taste
Shape: Tears are mostly spheroidal or ovoid in shape with approx. diameter of 2.5-3.0 cm
Solubility: soluble in water, insoluble in alcohol.
Chemical Constituents: Gum Arabic consists almost entirely of glycosidal acid named Arabic acid, combined with potassium, magnesium and calcium By hydrolysis Arabic acid yields 1 molecule of l-sharmose, 2 molecules of D-galactose and 3 molecules of l-arabinose and an aldobionic acid. It also contains diastase and an oxidase enzyme.
Uses: Demulcent, emollient, thickening agent, emulsifying agent, binding agent also used to form coacervates for microencapsulation of drug.
Procedures:
Dissolve about 0.25 gm of the coarsely powdered drug in 5 ml of distilled water by shaking in the cold Add 0.5 ml of hydrogen peroxide and 0.5 ml of benzidine solution, shake and allow to stand for few minutes; a deep blue colour or greenish-blue colour is formed due to the presence of oxidase enzyme.
A 10% aqueous solution of acacia fails to produce any precipitate with dilute solution of lead acetate (a clear distinction from Agar and Tragacanth); it does not give any colour changewith Iodine solution (a marked distinction from starch and dextrin); and it never produces a bluish black colour with FeCl3 solution (an apparent distinction from tannins).
Hydrolysis of an aqueous solution of acacia with dilute HCl yields reducing sugars whose presence are ascertained by boiling with Fehling’s solution to give a brick-red precipitate of cuprous oxide.
Report: From the above morphological characters and chemical tests the given excipient is identified as Acacia.
Chemical test for starch
Aim: To identify the chemical characters of the given excipient.
Biological Source: Starch consist of polysaccharide granules obtained from the grains of maize Zea mays L. or of rice Oryza sativa L or of wheat Triticum sativum L. Family: Gramine or from the tubers of the potato Solanum tuberosum L. Family: Solanaceae
Description:
Colour: white (Rice and maize starch), cream(wheat), slight yellow (potato)
Odour: Odourless
Test: mucilaginous taste
Shape: Fine powder or irregular, angular masses
Solubility: It is sparingly soluble in cold water and mostly soluble in hot water after cooling it forms gel.
Chemical constituents: Amylose, Amylopectin
Uses: Dusting powder, Pharmaceutical aid, protective and demulcent, Tablet disintegrating agent and diluents.
Chemical Test for Starch or Iodine: Amylose in starch is responsible for the formation of deep blue colour in the presence of iodine. The iodine molecule slips inside of the amylose coil. Iodine – KI Reagent: Iodine is not very soluble in water, therefore the iodine reagent is made by dissolving iodine in water in the presence of potassium iodide. This makes a linear triiodide ion complex with is soluble that slips into the coil of the starch causing an intense blue-black colour.
Report: From the above morphological characters and chemical tests the given excipient is identified as starch.
Chemical test for Honey
Aim: To identify the chemical characters of the given excipient.
Biological Sources: Honey is the saccharine liquid prepared from the nectar of the flowers by the hive-bee Apis mellifera, Apis dorsata and bees of other species of Apis. Family: Apidae
Description:
Colour: slight yellow to brown yellow
Odour: pleasant
Taste: Sweet
Solubility: soluble in water and insoluble in alcohol
Chemical Constituents: Glucose 35% (+3%), fructose 45%(+5%), sucrose 2-3% and water (14-20%). Dextrin, maltose, gum traces of succinic acid, acetic acid, volatile oil, amino acid, protein, coloring matters etc.
Uses: Demulcent, nutritive, mild laxative. It is used as an important component of linctuses and cough mixture, sweetening agent, antiseptic and bactericidal. Used as a vehicle in ayurvedic and unani preparations.
Chemical Tests:
Test
Observation
Inference
Fiehe’s Test: Take about 3ml of honey + 2ml of ether and shake thoroughly and allow the 2 layers to separate and evaporate to dryness. The upper etherial layer is separated and put in a china dish and evaporate, to the residue add 1% resorcinol and HCl.
Transient pink colour
Permanent Red colour
Pure honey
Adultered honey (added sugar)
Molisch’s Test: Honey is treated with alpha Naphthol and concentrated sulphuric acid.
Purple colour
Presence of carbohydrates
Reducing Sugar Test: Heat honey to add a drop of mixture of Fehling’s solution A & B
The brick red colour of cuprous oxide
Presence of monosaccharide
Report: From the above morphological characters and chemical tests the given excipient is identified as Honey.
Aim: To prepare and evaluate 10gm of Turmeric – Aloe Vera Gel Herbal Cream.
Requirements: For Preparation of 10gm of Herbal Creams
White beeswax – 5gm
Liquid paraffin- 7ml
Borax – 2gm
Water- 5ml
Perfume – 2 drops
Curcumin (Turmeric) – 200mg
Aloe Vera gel – 1gm
Methyl paraben-0.02gm
Ethyl alcohol – 2ml (Q.S to dissolve curcumin)
NOTE: Curcumin content is 3.14% by dry weight basis.
Principle: Creams are viscous semi-solid emulsions that are meant for external application They usually contain a water-soluble base so that it can easily be removed from the skin. When applied to the skin, creams leave no visible evidence of their presence on the skin. Creams consist of medicaments dissolved or suspended in water removable or emollient bases. Creams are of two types.
Aqueous creams (O/W)
Oily creams (W/O)
Therefore, combining immiscible compounds is possible by mechanical agitation or heat.
Procedure: Melted the beeswax with mineral oil by heating on a water bath at the temperature of 70°C. Here, curcumin is not soluble in water. So it was mixed with a minimum quantity of ethyl alcohol. This was added to the borax water mixture and heated to the same temperature. Both the temperature was attained at a temperature of 70°C added the aqueous phase with rapid constant stirring until cool. Filtered it into a container and labelled it.
Evaluation Parameters of Turmeric Herbal Formulations:
Determination of pH: 1gm of prepared tooth paste and add 9ml of freshly boiled and cooled water. Stir well and make a suspension, pH was determined by using pH meter.
Spreadability Test: About 1gm of sample was weighed and placed at the center of the glass plate and another glass plate was placed over it carefully above the glass plate 100 gm weight was placed up on upper slide so that the formulation between two slides was pressed uniformly to form a thin layer, the weight was removed and the excess of formulation adhering to the slides was scrapped off. One of the slides was fixed on which the formulation was placed, the time in which upper slide moves over the lower plate was taken as measure of spreadability. Spreadability is calculated by using the following formula.
Spreadability = mXl/t Where, m=weight on the slide, l= length move on the slide and t= time taken.
Skin Irritation Test: The ointment was placed on patches and covered with gauze for 4 hrs, skin was observed for any signs of redness, inflammation and weeping of scabs.
Ration TPENETest: 0.5gm of ointment was rubbed over definite area of skin for a given time then unabsorbed was collected from skin and weighed.
Uses: Uses of Herbal Turmeric Cream is given below:
Anti wrinkle properties of herbal ingredients
Anti ageing properties
Skin protective properties
Report: Curcumin-Aloe Vera gel skin Herbal Cream prepared and evaluated.
