acid was also identified by means of its lead salt. The composition of the alcoholic extract obtained as given above was as follows:—
Moisture … … … … … 8.20
Tannin … … … … … 1.40
Glucose … … … … … 12.15
Malic acid … … … … … 2.21
Petroleum ether solubles (fats, etc.) … … 0.72
Albuminoids … … … … … 0.85
Ash … … … … … 12.63
Pectous matters, etc. … … … … 61.84
100.00
The 61.84 per cent, of pectous matters coming in the alcoholic extract is due to the dilution of alcohol caused by about 86 per cent. of moisture in the fresh fruit. Though originally soluble in dilute alcohol, these bodies became wholly insoluble both in water and in alcohol on anhydration. They were examined and found to be pectous bodies.
The chief ingredients of the calyces of the fresh ripe fruits are tannin, glucose and malic acid. The percentage of these three ingredients calculated on fresh and dry calyces stand as below:—
On fresh calyces. On dry calyces.
(1) Tannin … 0.05% 0.37%
(2) Glucose … 0.40% 2.92%
(3) Malic acid … 0.07% 0.51%
N. O. MAGNOLIACEÆ.
30. Michelia Champaca, Linn. H.F.BR.I., I. 42. Roxb. 453.
Syn.:—M. aurantiaca. Wall; M. Rheede, Wight.
Sanskrit:— Champaka, Kachar; Ramyál (Beautiful); Champeya Surabhi (Fragrant); Chala; (Moving).
Vern.:— Champá, champaka (H. and B.); Kancha-namu, champa (Uriya); Tita-sapps (Assam); Oulia champ (Nepal); Chamuti, champa, chamba (fruit) (Chamakhri, Chamoti), (Pb.); Pivalá-cháphá, sona-chápha, kud chámpa (Mar.); Ras champo, champo, pilo champo (Guz.); Shampang, shembugha, shimbu, sempangam (Tam.); Shampangi-puvon, champakamu champé-yamu, kánchauama, gandhaphali, hemángamu (Tel.); Sampage-huvon, sumpaghy, kola sampige, sampige (Kan.); Bongas jampacca, champakam (Mal.). Sapu, Hapu (Singhalese).
