Aconitum napellus (root)
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[[Category:Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.]] | [[Category:Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.]] | ||
| − | {{Botanical | mainimage= | + | {{Botanical | mainimage=Microanalysis_powdered_vegetable_p_208_google_ver_aconitum_root.PNG.png |
| source=''Aconitum napellus'' (roots). | | source=''Aconitum napellus'' (roots). | ||
| color=Light brown. | | color=Light brown. | ||
Revision as of 20:04, 14 January 2011
Report Description as: Common-Name (Plant-Part) (scientific name).
General Characteristics Predominating elements are derived from the more or less broken, large, rather thick-walled, essentially isodiametric closely united parenchyma cells filled with compound starch granules. A few slightly brownish, essentially rectangular only slightly elongated, rather thin-walled, very porous sclerenchyma cells, which generally occur singly, rarely in twos. Some porus ducts and tracheids; spiral ducts rare.
Starch granules singly, in twos, fours, and aggregates of from five to seven; hili distinct in the larger granules, centric; single granules 5μ to 15μ; cross bands quite distinct, broad, right angled. There should be no thick-walled sclerenchyma, no true bast, and vascular tissue should be sparingly present.
Texture Dry, slightly starchy or mealy feel.
Color Light brown.
Scent Odor faint, recalling horseradish when moist.
Flavor Taste sweetish, very markedly and persistently acridly pungent; acridity especially marked in the fauces. Benumbing effect.
Ash Content Ash about 5 percent. Impurities should not exceed 5 percent.
Source: Aconitum napellus (roots). [1]
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