Cassia bark

Cassia bark is alternatively called as

• Chinese cinnamon

• Ceylon cinnamon

• Indian cinnamon

• Cinnamon

Cassia bark is the

• Inner stem bark

• Outer stem bark

• Outer root bark

• Both inner and outer bark of stem

The biological source of Cassia bark is

• Cinnamomum cassia

• Cinnamomum zeylanicum

• Cassia cinnamomum

• Cassia lignea

The shape of Cassia bark is

• Single quill or channeled pieces

• Compound quill or channeled pieces

• Single quill or Compound quill

• Only flat

The main chemical constituent of Cassia bark is

• Cinnamic aldehyde

• Eugenol

• Volatile oil

• Both Cinnamic aldehyde and Eugenol

TS of Cassia bark differs from cinnamon bark by

• Presence of Cork and cortex

• Absence of Cork and cortex

• Presence of only patches of cortex

• No cork, cortex and volatile oil cell

Powder of Cassia bark can be identified by the presence of

• Cork, Phloem fibre & stone cells

• Cork, Phloem parenchyma and stomata

• Cork, Phloem fibre & Ca.oxalate crystals

• Cork, cortex cells, and medullary rays

Cassia bark is used as

• Carminative

• Flavouring agent

• Mild astringent

• All of them

The other name of Sclereides is

• Stone cells

• Sclerenchymatous fibre

• Lignified cell

• Pericyclic fibres

The aroma of Cassia bark is due to

• Volatile oil

• Pigments

• Tannins

• Mucilage