form colloidal solutions in water that foam upon shaking- FROTH TEST (bumbles formation or foam - when shaken)

(a)  

standard for Froth test

(a)  

It may be obtained from vanilla or prepared synthetically from other sources.

(a)  

can be made synthetically through a series of chemical reactions

(a)  

represent the more mature fruits in which dehiscence has taken place

(a)  

they cut into short lengths

(a)  

the odor is somewhat unpleasant and the variety is less suitable for flavoring.

(a)  

Is a reddish brown in color and about as long as the Mexican variety but sharply attenuated and twisted in lower portion.

(a)  

It resembles the Mexican variety but it is about two thirds as long, blacker in color, usually covered with a sublimate of needle shaped vanillin crystals and possess a coumarin like odor

(a)  

Best grade on the markeT

(a)  

The pods frequently attain a length of 30- 35 cm

(a)  

contains about 10% of sugar, 10% of fixed oil and calcium oxalate.

(a)  

- hydrolyzed to glucose and vanillic alcohol, which in turn oxidized to vanillic aldehyde (vanillin).

(a)  

- hydrolyzed by the enzyme during the curing process into glucose and vanillin

(a)  

contains 2 glycosides

(a)  

refers to Tahiti, its adopted home

(a)  

folium meaning

(a)  

from the latin planus meaning flat.

(a)  

from Spanish vania - sheathlike pod.

(a)  

illa means

(a)  

known in commerce as Tahiti vanilla (Fam. Orchidaceae)

(a)  

– has cracks and has the poorest grade

(a)  

main source of Mexican and Bourbon vanilla

(a)  

is the cured, full grow unriped fruit of Vanilla planifolia Andrews often known in commerce as Mexican or Bourbon vanilla.

(a)  

Vanillin is the aglycone developed during the curing of (a)  

is a drug that has an aldehyde aglycone as its chief constituent

(a)  

they have bitter, acrid taste and drugs containing them are usually sternutatory and otherwise irritating to the mucous membrane.

(a)  

The aglycones, usually prepared by acidcatalyzed hydrolysis, usually termed as (a)  

Prepared by extracting coarsely ground licorice root with warm water, rendering the extractive alkaline with ammonium hydroxide, concentrating, and bringing it to final volume with alcohol and water.

(a)  

USE: It is a pharmaceutic aid

(a)  

Prepared from glycyrrhiza and is a black pillular mass having a characteristic sweet taste

(a)  

is a pentacyclic triterpene derivative of the ß-amyrin type.

(a)  

ß-hydroxy- 11oxoolean- 12- en29-oic acid

(a)  

neutral saponins

(a)  

Patients with cardiac failure and hypertension should AVOID this drug.

(a)  

represents rich sources of principles used as cortisone precursors

(a)  

upon hydrolysis of dioscin, is now the major precursor of glucocorticoids, which are prepared by processes that involved microbial transformation

(a)  

derived from D. floribunda is considered as the best source of steroids.

(a)  

- Contains a complex mixture of triterpenoid saponins that can be either steroidal triterpenes or pentacyclic related to oleanoic acid

(a)  

has the capacity to refresh one’s body or restore

(a)  

Class of natural steroid glycosides and triterpene saponins. From Ginseng

(a)  

Used as a tonic, stimulant

(a)  

A favorite remedy in Chinese medicine and is considered to have tonic, stimulant, diuretic, and carminative properties.

(a)  

- a naturally occurring triterpenoid (widely distributed in food and medical plants) It is considered to be non-toxic and has as a hepatoprotective property and “anti-tumor effect”

(a)  

Is the root of perennial herbs Panax quinquefolius Linne.

(a)  

- have an anti-inflammatory effect

(a)  

Also known as the sweet yam

(a)  

(a)   is a popular name for several species of Discorea and is sometimes incorrectly applied to certain varieties of certain potato

They are excellent emulsifying agents and the aqueous solutions of some of them, eg, quillaja bark were used formerly as replacements to replace salts

(a)  

➔ Aglycon component of Glycyrrhiza

(a)  

50 times as sweet as sugar

(a)  

Added to beer to increase foaminess

(a)  

- dark beer from roasted malt or roasted barley. Also called strong porter

(a)  

Imparts bitter taste when added to root beer, stout and porter

(a)  

flavoring agent and mask the taste of bitter drugs such as aloe, ammonium chloride, quinine

(a)  

– means smooth refers to the smooth pod-like fruit of this species

(a)  

Is the dried rhizome and roots of Glycyrrhiza glabra known in commerce as Spanish Licorice

(a)  

also called LICORICE ROOT

(a)  

Used as a precursor to making steroid hormones like progesterone and cortisone

(a)  

have been used experimentally to enhance the absorption of insulin from the application of nasal aerosols

(a)  

With high number of carbon atom (more than 27)

(a)  

triterpenoids are very common in monocots/ dicotyledons

(a)  

have large number of carbon atoms (C27 to C30) making them lipophilic

(a)  

DIOSGENIN AND BOTOGENIN- the most important plant steroids for the partial synthesis of steroid hormones

(a)  

Can be used as detergents, emulsifying agent, with antifungal property, antimicrobial property, and as a foaming agent

(a)  

With isoprene units in the structure

(a)  

acid saponins

(a)  

Was isolated from Panax japonicus and was tested to mice

(a)  

one of the major saponins found in ginseng

(a)  

an example of a glycoside with a steroidal triterpene aglycone, (20S) — protopanaxatriol

(a)  

USE: a molluscicide (pesticide to kill snails and molus)

(a)  

glycosides yielding hydrocyanic acid (HCN)

(a)  

Detected by GUIGNARD TEST

(a)  

— glucose + prunasin

(a)  

— glucose + mandelonitrile

(a)  

— benzaldehyde + HCN

(a)  

– product of partial hydrolysis of amygdalin.

(a)  

means late or backward, referring to the time of flowering and fruiting of the species.

(a)  

Prunasin

(a)  

It is a sulfur-containing glycoside. in its structure, it has NCS group which pertains to isothiocyanate compound.

(a)  

has cracks and has the poorest grade.

(a)  

hydrolyzed by the enzyme during the curing process into glucose and vanillin.

(a)  

Is a reddish brown in color and about as long as the Mexican variety but sharply attenuated and twisted in lower portion.

(a)  

phenol present in clove oil

(a)  

a by-product of the bulb industry

(a)  

a glycoside present in the cambium sap of pine trees

(a)  

free from imperfections. They are darkchocolatey brown in color, mostly uniform in size and visibly oily. It contains 30% of moisture. That's why this property of Vanilla beans with Grade A is responsible for it is flexible.

(a)  

– skinny and dry to the touch, usually appears as reddish brown and will not be likely to have that oily in the pan, and 20% moisture. It has a crack or split. Inferior quality compared to the grade A

(a)  

Most of the vanillin in commerce is made from (a)  

a synthetic analog of vanillin is also used as a flavoring agent.

(a)  

Is a 4-hydroxy-3-methoxybenzaldehyde or methylprocatechuic aldehyde

(a)  

represent the more mature fruits in which dehiscence has taken place

(a)  

the odor is somewhat unpleasant and the variety is less suitable for flavoring.

(a)  

It resembles the Mexican variety but it is about two thirds as long, blacker in color, usually covered with a sublimate of needle shaped vanillin crystals and possess a coumarin like odor.

(a)  

Best grade on the market o The pods frequently attain a length of 30- 35 cm

(a)  

also contains about 10% of sugar, 10% of fixed oil and calcium oxalate.

(a)  

— is the principal flavoring constituent.

(a)  

hydrolyzed to glucose and vanillic alcohol, which in turn oxidized to vanillic aldehyde (vanillin).

(a)  

main source of Mexican and Bourbon vanilla.

(a)  

is the aglycone developed during the curing of vanilla beans

(a)  

is a drug that has an aldehyde aglycone as its chief constituent

(a)  

USE: Anti-rheumatic agent

(a)  

a glycoside that is also associated with salicin in the barks of Salicaceae.

(a)  

is hydrolyzed into D-glucose and saligenin (salicyl alcohol) by emulsin.

(a)  

a compound formed by partial hydrolysis of amyegdalin.

(a)  

a classic name of plum tree

(a)  

USES:

1. Flavored vehicle especially in cough remedies.

2. Sedative expectorant

(a)  

POSITIVE RESULT FOR GUIGNARSD TEST

(a)  

an enzyme obtained from almond kernels, consists of a mixture of two enzymes: amygdalase, which causes the first step in hydrolysis, and prunase, which cause the second step.

(a)  

S – (a)   which means left, has a stereocenter that has the capacity to rotate to left.

R- latin word – (a)   which means right, that particular compound has the ability to rotate to the right.

SCIENTIFIC NAME OF GUAVA

(a)  

It has that CPP nucleus in the structure

(a)  

Has an anti-obesity property

(a)  

a parasitic disease that is caused by several species of trematodes

(a)  

— poisonous saponins

(a)  

form readily crystallizable compounds upon acetylization

(a)  

Used in the treatment of peptic ulcer and Addison's disease

(a)  

Same with ginsenosides that is also used as an aphrodisiac

(a)