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| the proof number of beverage alcohol is doulbe its percentage of alcohol/water ratio (ie. 100 proof alcohol is actually 50% alcohol and 50% water). |
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| All herbs require some type of solvent to extract the compounds we need. The following list provides the name of the solvent and then those compounds which can be extracted using that particular one. In making herbal preparations, two solvents (water and alcohol) are commonly used together to obtain as much value from the plant material as possible. |
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| MATERIALS EXTRACTED: some alkaloids, gums (limited in action, but does soften), sugars, proteins/enzymes, vitamins (some), tanins, glycosides, saponins, bitter compounds, starch (that which is miscible), polysaccharides (in hot water), pectins |
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| any of a class of nitrogenous organic compounds of plant origin that have pronounced physiological actions on humans. They include many drugs (morphine, quinine) and poisons (atropine, strychnine) |
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| a viscous secretion of some trees and shrubs that hardens on drying but is soluble in water, and from which adhesives and other products are made |
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| a sweet crystalline substance obtained from various plants, esp. sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink. |
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| any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, esp. as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies |
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noun
any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
ORIGIN early 20th cent.: from Latin vita ‘life’ + amine, because vitamins were originally thought to contain an amino acid. |
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nounBiochemistry
a substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction.
Most enzymes are proteins with large complex molecules whose action depends on their particular molecular shape. Some enzymes control reactions within cells and some, such as the enzymes involved in digestion, outside them. |
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a yellowish or brownish bitter-tasting organic substance present in some galls, barks, and other plant tissues, consisting of derivatives of gallic acid, used in leather production and ink manufacture.
ORIGIN early 19th cent.: from French tanin, from tan ‘tanbark’ (ultimately related to tan1) + -in1. |
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| a compound formed from a simple sugar and another compound by replacement of a hydroxyl group in the sugar molecule. Many drugs and poisons derived from plants are glycosides |
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a toxic compound that is present in soapwort and makes foam when shaken with water.
• any of the class of steroid and terpenoid glycosides typified by this, examples of which are used in detergents and foam fire extinguishers.
ORIGIN mid 19th cent.: from French saponine, from Latin sapo, sapon- ‘soap.’ |
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| (bitters) [ treated as sing. ] liquor that is flavored with the sharp pungent taste of plant extracts and is used as an additive in cocktails or as a medicinal substance to promote appetite or digestion |
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| an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes. It is a polysaccharide that functions as a carbohydrate store and is an important constituent of the human diet. |
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| a carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together. |
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| a carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together. |
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| a soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a setting agent in jams and jellies |
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| MATERIALS EXTRACTED: bitter compounds, glycosides, sugars, tannins |
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| AQUEOUS ETHANOL 50-70% ALCOHOL TO WATER AS SOLVENT |
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| MATERIALS EXTRACTED: limited alkloids, bitter compounds, enzymes, glucosides, salts, sugar, some tannins, vitamins |
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| EXTRACTED: bitter compounds, glucosides, dilute saponins, tannins |
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| ABSOLUTE ALCOHOL AS SOLVENT |
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| EXTRACTED: some alkaloids, balsam, fats, volatile oils, resins sugars, some tannins, vitamins, waxes |
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| LIPIDS (FATS,OILS) AS SOLVENT |
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| EXTRACTED: camphors, volatile oils, fat soluble vitamins, wax (when heated) |
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