Adulteration refers to intentional or unintentional contamination or substitution of natural substances with inferior materials. There are three main types of adulteration: physical, chemical, and biological. Physical adulteration involves adding, removing, or altering components, compromising quality, efficacy, and safety. Chemical adulteration includes contamination with chemicals, addition of preservatives or dyes, or adulteration with chemical substances. Biological adulteration adds microorganisms, pathogens, or biological agents. Adulteration is a significant concern as it can lead to ineffective treatments, adverse effects, and potential health risks for consumers.

1. Q. Define adulteration and write different types of adulteration methods.
Ans: Adulteration in pharmacognosy refers to intentional or unintentional
contamination or substituting of natural medicinal substances with inferior, harmful,
or fraudulent materials.
→ It involves adding, removing, or altering components in herbal or plant-based
medicines, compromising their quality, efficacy, and safety.
→ Adulteration in pharmacognosy is a significant concern as it can lead to ineffective
treatments, adverse effects, and potential health risks for consumers.
Certainly! Here are some sub-classifications within each type of adulteration:
1. Physical Adulteration
a. Addition of Foreign Matter
b. Substitution with Inferior Quality
c. Dilution with Fillers
2. Chemical Adulteration
a. Contamination with Chemicals
b. Addition of Preservatives or Dyes
c. Adulteration with Chemical Substances
3. Biological Adulteration
a. Microorganisms or Pathogens
b. Addition of Biological Agents
Q. Write the chemical tests for the Alkaloids.
Ans:

2. Q. Write the chemical tests for the glycosides.
Q. Write the chemical tests for the Tragacanth.
Ans:

3. Q. Write a note on Tragacanth, Acacia its morphological characteristics.
Ans: Tragacanth: Tragacanth is a natural gum obtained from various species of
Astragalus plants, primarily Astragalus gummifer.
→ It belongs to the family Leguminosae.
Morphological Characteristics:
Color → Light Brown
Odour → Odourless
Taste → Gummy and Muciliginaeous
Solubility → Insoluble in water; Sparingly soluble in Hot water.
Chemical Constituents:
It contains carbohydrates, a complex polysaccharide. Water soluble
Tragacantihn(30-40%), Water insoluble in bassorin (60-70%),3% starch and
cellulose.
Uses:
Pharmaceutical aid
Demulcent
Emollient
Laxative, Binding agent, suspending agent, Emulsifying agent.
Acacia: It is obtained from dried gummy exudation of stems and branches of Acacia
sengal or Acacia arabica.
Morphological Characteristics:
Color → Cream
Odour → Odourless
Taste → Muciliganeous
Solubility → Soluble in water.
Chemical Constituents: It contains Carbohydrates-Polysaccharides, Arabin,
Arabinose
Uses:
Pharmaceutical aid
Binding agent
Emulsifying agent
Suspending agent
Demulcent