Garcinia hanburyi (gum resin) - Revision history

Admin at 20:20, 24 June 2015

2015-06-24T20:20:32Z

Staffer: Botanical Voucher Kew added

2014-08-19T01:56:07Z

Botanical Voucher Kew added

Admin: add askbox

2014-06-02T19:35:56Z

add askbox

Admin at 20:31, 25 April 2014

2014-04-25T20:31:34Z

Admin at 20:31, 25 April 2014

2014-04-25T20:31:24Z

Admin at 20:31, 25 April 2014

2014-04-25T20:31:03Z

Admin: new template

2014-03-18T15:37:21Z

new template

Staffer: Various title corrections, Source additions

2014-03-15T23:43:28Z

Various title corrections, Source additions

Staffer: Nomenclature updated

2014-03-14T16:36:29Z

Nomenclature updated

Admin: /* information from USD 1918 */

2013-12-13T20:56:00Z

‎information from USD 1918

@@ Line 32: / Line 32: @@
 | {{Organolepsy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
              | description=''Garcinia hanburyi''
-             | texture=Brittle, easily powdered.
+             | texture=Brittle, easily powdered.<br>
              | color=Bright yellow.
              | flavor=Slightly acrid.

@@ Line 12: / Line 12: @@
 =Botanical Voucher Specimen=
 =Organoleptic Characteristics=
 {| border=1

@@ Line 1: / Line 1: @@
-{{DISPLAYTITLE:''Garcinia hanburyi'' (gum resin) }}
+{{DISPLAYTITLE:''Garcinia hanburyi'' (gum resin) }} {{askbox|herb=''Garcinia hanburyi''}}
 =Nomenclature=
 {{nomenclature | binomial=Garcinia hanburyi
 |authority=Hook. f.

@@ Line 16: / Line 16: @@
 {| border=1
 | {{Organolepsy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
-             | description=&nbsp;
+             | description=''Garcinia hanburyi''
              | texture=Brittle, easily powdered.
              | color=Bright yellow.

@@ Line 15: / Line 15: @@
 =Organoleptic Characteristics=
 {| border=1
 | {{Organolepsy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
-{{Organolepsy | source=United States Dispensatory (1918)
-| description=''Garcinia hanburyi'' (gum resin) is odorless; taste very acrid. [...]
-−
-It has no odor, and little taste, but, after remaining a short time in the mouth, produces an acrid sensation in the fauces.}}
-−
 {{Organolepsy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
              | description=&nbsp;
              | texture=Brittle, easily powdered.
@@ Line 27: / Line 21: @@
              | flavor=Slightly acrid.
              | scent=Nearly odorless. }}
 |}

@@ Line 14: / Line 14: @@
 =Botanical Voucher Specimen=
 =Organoleptic Characteristics=
 =Macroscopic Characteristics=
 {{Macroscopy | source=United States Dispensatory (1918)
-| description=The official description is [in part] as follows:
+| description=In hard, brittle, cylindrical pieces, usually hollow in the center, from 2 to 5 cm. in diameter, from 10 to 20 cm in length, externally grayish-orange-brown, longitudinally striate; fracture conchoidal, smooth, orange-red.
-"In hard, brittle, cylindrical pieces, usually hollow in the center, from 2 to 5 cm. in diameter, from 10 to 20 cm in length, externally grayish-orange-brown, longitudinally striate; fracture conchoidal, smooth, orange-red: odorless; taste very acrid. When rubbed with water it yields a yellow emulsion which becomes darker and almost transparent upon the addition of ammonia water. The emulsion turns green upon the addition of iodine T.S. (starch)." U.S.
-It has no odor, and little taste, but, after remaining a short time in the mouth, produces an acrid sensation in the fauces.
+When rubbed with water it yields a yellow emulsion which becomes darker and almost transparent upon the addition of ammonia water. The emulsion turns green upon the addition of iodine T.S. (starch).
 }}
+|}
 =Microscopic Characteristics=
 {{Macroscopy | source=United States Dispensatory (1918)
 | description=The official description is [in part] as follows:
@@ Line 30: / Line 46: @@
 {{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
              | characteristics=The microscope reveals little that is characteristic.  Fragments of vegetable tissue are sparingly present.  There is no starch present.  The emulsified particles resemble bacteria and show active Brownian movement.
              | ash=Ash should not exceed 1.5 per cent.
@@ Line 41: / Line 51: @@
              | }}
 =High Performance Thin Layer Chromatographic Identification=

← Older revision		Revision as of 16:36, 14 March 2014
Line 1:		Line 1:
−	=~~Introduction~~=	+	=Nomenclature=
		+
		+	{{nomenclature \| binomial=Garcinia hanburyi
		+	\|authority=Hook. f.
		+	\|family=Clusiaceae
		+	\|scn=gamboge
		+	\|syn=Hanbury's garcinia; Siam gamboge
		+	\|ayurvedic=
		+	\|pinyin=
		+	\|aka=
		+	\|notes=The gum resin of G. hanburyi is also commonly called gamboge. }}

	=Macroscopic Entries=		=Macroscopic Entries=