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1. Drugs containing lipids
Ravish Yadav

2. 1.Arachis oil
• It Is fixed oil expressed from the
seed
• kernels of cultivated varieties of
Arachis hypogaea Linn.,
• Family Leguminosae

3. Method preparation
• Peanut kernels contain about 40-50% of fixed oil.
• The graded and cleaned kernels are crushed d and oil is separated by
expression further quantity of oil is collected by hot expression
method.
• Both fractions are mixed together.
• It is then allowed to stand for some time to separate stearin and
filtered.
• The oil is then treated with fueller’s earth or carbon for bleaching
and filtered thoroughly by using filter presses.

4. description
• Colour - Pale yellow colored liquid
• Odour - Faint and characteristic
• Taste - Bland
• Solubility -It is slightly soluble in alcohol and soluble in solvent either,
chloroform and light petroleum(40-60 c)

5. • Chemical constituents
• Arachis oil consists of glycerides of fatty acids, chiefly
oleic,linileic,stearic and other acids are lignoceric and palmitic acids.

6. Uses
• Peanut oil is a solvent for
intramuscular injections.
• It is valuable as a lubricant
• It is used as an edible oil.

7. 2.Castor oil
• Biological source
• Castor oil is the fixed oil obtained by the cold expression of the seeds
of Ricinus communis,
• Family- Euphorbiaceae.
Composition of seeds
• Castor oil is a fixed oil of therapeutic importance and purgative in
action it cannot be consumed freely. Apart from the oil seeds also
contain some of the toxic substances (recin).
• Castor seeds consist of 75% kernel and 25% of hull.

8. Preparation of castor oil
• The seeds are graded and freed of impurities like metallic pieces of
iron and sand.
• The seeds are decorticated and hulls are removed.
• Castor oil can be prepared by crushing of whole decorticated seeds in
hydraulic presses and pressed to extracted the castor oil.

9. description
• Color –pale yellow and brown
colored powder or almost
colorless liquid
• Odor- slight and characteristic
• Taste – first it is bland but
afterwards slightly acrid , and
usually nauseating.

10. 3.Linseed oil
Biological source
• Linseed consists of dried ripe
seeds of the plant known as
Linum usitatissimum Linn.,
Linaceae.
• It contains not less than 25% of
fixed oils and not more than 1%
of foreign organic matter.

11. Method of preparation
• Mature Seeds are served to make free of earthy matter and other
materials.
• Commercially, linseed oil is produced by use of expellers.
• Before the seeds are subjected to the expellers, they are rolled into
meal, then moistened and heated by means off steam jacketed
troughs filled over the expellers.

12. • An average yield of oil is 30 – 35%
• The expressed oil is tanked for along period, to settle the coloring
matter and mucilage.
• The oil is then treated with alkali (NaOH, KOH Ca)immediately after
filtration.
• Alkali treatment helps to remove free fatty acids.
• Bleaching of oil is done by either charcoal at elevated temperature.
• The refined oil are chilled to separate wax.

13. description
• Colour – pale yellow colored clear liquid
• Odour – characteristic (quality)
• Taste – pleasant

14. Chemical constituents
• It contains the glycerides of palmitic, stearic, oleic, linoleic and
linolenic acids.
• Linseed also contains a cyanogenetic (beta)glycoside linamarin and
mucilage(5%). In addition of fixed oil (20 -40%)

15. uses
• It is the most important drying oil
large quantities are used for paints
and varnishes.
• It is mainly recommended for
external applications like lotions
and liniments.
• It is used in treatment of scabies
and other skin diseases along with
sulphur
• It is has very high iodine value, it is
used in the preparation of non
staining iodine ointment and other
products like cresol (phenols)with
soap.
• It is nutritive and emollient too.

16. 4.Sesame oil

17. Method of preparation
• BS: oil expressed from the seeds of Sesamum indicum belonging to
family Pedaliaceae
• Sesame seeds contain about 50% 0f fixed oil.
• Only white variety of seeds is used for pharmaceutical purposes.
• Seeds are very small in size.
• They are cleaned, washed, sundried and expressed to yield oil at
room temperature.
• Subsequently, the temperature ands pressure are raised.
• The oil is purified by the refining method and used.

18. Description
• Colour – pale yellowish liquid
• Odour – slightly characteristic
• Taste – blend
• Solubility – it is slightly soluble
in alcohol, miscible with
chloroform, solvent ether, light
petroleum (40 – 60%) and
carbon disulphide

19. Chemical constituents
• Gingelly oil contains glycerides of high fatty acids mainly oleic,
linoleic, palmitic, stearic and arachidic acids.
• It also contain lignan derivatives (Sesamin and sesamolin)

20. Uses
• It is nutritive,laxative,
• demulcent(inflammation of the
membrane) and got emollient
properties.
• It is used in the preparation of
liniments, ointments and soaps.

21. 5.Cod Liver Oil
• Synonyms:
• Oleum morrhi
• Biological source:
• It is processed from fresh liver of cod fish, Gadus morrhua and other
species of Gadus.
• Family:
• Gadidae

22. • Geographical source:
• They are prepared in Scotland, Iceland, Germany, Denmark and
Britain.

23. • Description:
• Colour – Pale yellow thin liquid
• Taste – Slightly fishy
• Odour – Fishy
• It is freely soluble in chloroform, ether, carbon disulphide, and
petroleum ether and slightly soluble in alcohol.

24. • Chemical i. It contains of vitamin A and D.
• ii. The oil contains glyceryl ester of oleic, linoleic, gadoleic, myristic.
Palmitic and other acids.
• iii. Cod liver oil also contains 7% eicosapaenoic acid and
docosahexanoic acid.
• constituents:

25. • Uses:
• 1. The oil is used as source of vitamins
• 2. As a nutritive
• 3. Treatment of Rickets and Tuberculosis

26. Hydnocarpous seeds

27. 7.Hydnocarpus Oil
• Synonyms:
• Chaulmoogra oil, Gynocardia oil
• Biological source:
• Chaulmoogra oil is the fatty oil obtained by cold expression from the
fresh ripe seeds of Hydnocarpus kurzii; Hydnocarpus weghtiana and
Hydnocarpus anthelmintica.
• Family:
• Flacourtiaceae.

28. • Geographical source:
• It found in East India, Burma, Thailand and Indochina.
• Characters:
• Colour – Yellow or brownish yellow.
• State – below 25° a white soft solid;
• Odour – Characteristic, somewhat similar to that of rancid butter;

29. • Taste – Acrid.
• Chemical constituents:
• Mixture of glycerides
• Fati. Hydnocarpic acid:
• ii. Chaulmoogric acid
• iii. Gorlic acid
• iv. Oleic acid Palmitic acid

30. • Uses:
• It is used in the treatment of tuberculosis.
• Leprosy.

31. 8.lard
• Synonyms:
• Adeps.
• Biological source:
• It is purified internal fat obtained from the abdomen of the hog Sus
scrofa Linn.
• Family:
• Suidae.

32. • Preparation:The parts of peritoneum containing lard are washed
thoroughly and minced to break the membranous vesicles. It is
subjected to temperature of about 50-55°C to melt the lard. It is then
separated by passing through muslin cloth. Cooling is done with
proper stirring. The entrapping of air should be avoided which
otherwise helps to develop rancidity on storage.

33. • Description:
• Colour – white, homogenous fatty mass
• Odour – slight;
• Taste – bland;
• It is insoluble in alcohol and in benzene, carbon disulphide, ether and
chloroform.

34. • Uses:
• It is used as an ointment base and in formulations where more
effective absorption is desired.
• Benzoinated lard contains benzoin resin as preservative.

35. Rice bran

36. 9.Rice Bran Oil
• Synonyms:
• Rice oil.
• Biological source:
• Rice bran is the cuticle existing between the rice and the husk of the
paddy and consists of embryo (germ) and endosperm of the seeds of
Oryza sativa. It is obtained as a byproduct in rice mill during polishing
of rice obtained after de-husking of paddy.

37. • Family:
• Graminae.
• Description:
• It is golden yellow oil difficult to bleach, and not affected by
temporary heating to 160°C. It is insoluble in water but soluble in
organic solvent.

38. • Chemical constituents:
• 1. . Oleic acid
• ii. Linoleic acid.
• iii. Palmitic acid.
• 2. Squalene.
• 3. Tocopherol.

39. • Uses:
• 1. Antioxidant.
• 2. Emollient.
• 3. Manufacture of cosmetics.
• 4. Preparation of vegetable ghee.

40. 10.Shark Liver Oil
• Synonyms:
• Oleum Selachoids.
• Biological source:
• Shark liver oil is obtained from the fresh or carefully preserved livers
of the shark Hypoprion brevirostris. It contains in 1 g not less than
6000 international Units of Vitamin A activity.

41. • Geographical source:
• In India, the shark livers are processed and oil is obtained on
commercial scale in Tamil Nadu, Maharashtra, and Kerala, European
countries.

42. • The livers are cleaned and minced. The minced mass is taken to a
boiling pot, where the temperature of 80°C is maintained. The oil is
extracted with dehydrating agent to remove trace of water. The oil is
then taken to the vacuum still for dehydration and chilled to separate
stearin. Centrifuges are used to separate suspended materials in oil.

43. • The clear oil is manipulated to adjust the desired strength of vitamin
A. The oil being sensitive to light and air, all the while, care is taken to
minimize its exposures to sunlight and air.

44. • Description:
• Colour – Pale yellow to brown yellow
• Odour – fishy;
• Taste – Fishy and bland;
• Solubility – Miscible in light petroleum (50-60°), ether, chloroform
and slightly soluble in alcohol.

45. • Chemical constituents:
• Vitamin A and glycerides of saturated and unsaturated fatty acids.

46. • uses:
• Source of vitamin A.
• In the treatment of xerophthalmia (abnormal dryness of the surface
of the conjunctiva)
• In combination with vitamin D, it is given as a tonic and nutritive in
cases of TB. It is used in burn and sunburn ointments.
• Storage:
• Preserve shark liver oil in a well-filled, well closed container,
protected from light

47. COCOA BUTTER

48. Synonyms : Theobroma oil, Cocoa seeds, Cocoa bean.
Biological Source : It is obtained from the seeds of Theobroma cocoa
family STERCULIACEAE.
Geographical source : Srilanka, Brazil, Ecuador, Guiana, Carribean islands. Some parts of
India (Assam).

49. Macroscopy :
Colour : Yellowish white solid
Odour : Pleasant
Taste : Chocolate
Nature : Brittle ( < 25oc)
Solubility : Chloroform, Ether, Benzene, Pet ether.
Insoluble in Water.

50. Chemical constituents : Theobromine, Caffeine, Polyphenols like epicatechol,
Fat (Cocoa butter),
Fixed oils, Proteins, Oleic acid, Stearic acid , Palmitic acid, Arachdic acid,
Linoleic acid, Stigmasterol, Glycerides (Non greasy in nature).

51. Identification test :
1gm of oil
+
3ml of ether (17oc)
Clear liquid should formed (Should not become turbid)

52. Preperation : Fruits are collected when they are in green (Not Orange or Red)
40 to 50 seeds, Separated
Fermentation for 6 days
Roasted at 100 to 140oc (Seed coat separates from the seed & water removal)
Cooled , Separated from shells (Nibblers)
Kernels fed into rollers to obtain cocoa butter

53. Uses :
Stimulant, Nutritive, Diuretic, Ointment base in suppositories and ointments,
In preparation of Creams and soaps.

54. BEES WAX

55. Synonyms : Cera alba, Cera flava, Yellow bees wax.
Biologic al source : Obtained from the Honey comb of the bees Apis mellifera belongs to the
Family Apidae.
(White bees wax obtained by bleaching the yellow bees wax)
Geographical source : India, France, Italy, West africa, Jamica.

56. Method of preparation :
Wax is prepared by the worker bee
It oozes out through the pores
After removing honey, immersed in the boiling water or dilute sulphuric acid
The impurities and honey settles down
Melted wax floats on the water surface
Solidified on cooling
Further purified

57. Yellow bees wax
Direct sunlight
Charcoal
KMno4
Chromic acid
Chlorine
White bees wax

58. Description :
Colour : Yellowish brown
Odour : Agreeable, Honey like
Tasty : Waxy
Texture : Soft
Solubility : Soluble in Ether, Chloroform, Carbon tetrachloride
Fixed oil, Volatile oil

59. Chemical constituents : Myricin, Myricyl Palmitate, Cerotic acid, Ceroline
Lactone, Cholesterol esters.
Identification test :
0.5g bees wax
+
Alcoholic NaOH
Boil and cool
Cloudy appearance between 59 – 61oc

60. Uses :
Emulsifying agent
Manufacturing candle moulds, Face creams, Plasters
Shoe polish
Dentistry
Lipstics
Paraffin ointment

61. WOOL FAT

62. Synonyms : Lanolin, Hydrous wool fat, Aeps lanae
Biological Source : Purified fat like substance (Secreted by the
sebaceous glands of the sheep) obtained from the wool of the
sheep Ovis aries. Belongs to family Bovidae.
Geographical source : India (Less extent), Australia (Major), USA.

63. Preparation :
Raw wool consists of crude lanolin, wool fibres, potassium salts of fatty acids.
Wool is sheared and treated with sulphuric acid or alkali soln
Wool fat is removed in the form of emulsion (Wool grease and water)
Emulsion consists of crude lanolin purified by caustic soda and bleaching agents
Anhydrous wool fat
30% of water gives hydrous wool fat

64. Description :
Colour : Pale yellow solid
Odour : Faint and characteristic
Taste : Bland (mild, tasteless, not irritating)
Nature : Greasy
Chemical constituents :
Cholesterol (C27H45OH).
Palmitic acid, lanopalmitic acid, myristic acid, lanoceric acid.

65. Identification test :
0.5 g Hydrous wool fat
+
5ml chloroform
+
1 ml aceti anhydride
+
2 drops H2SO4.
Deep green color

66. Uses :
Water absorbable ointment base
Ingredient in several water soluble creams
Cosmetic preparations
Emollient
Soaps

67. Shea butter

68. Biological source : It is obtained from fruits of Vitellaria paradoxa commonly known as shea tree,,
family Sapotaceae.
Description:
Colour : Off white
Odour: odourless
Taste: Tasteless
Solubility: Water insoluble and soluble in organic solvents
Shea Production Process:
-Wait for wild shea fruit to ripen. Collect wild fruit. Extract kernel from fruit. Wash kernels. Dry kernels and
sort for quality. Crush kernels .Roast crushed kernels. Mill roasted kernels into paste .Add water to paste
and knead to emulsify oil Boil emulsified oil to eliminate water and sanitize Strain purified oil to separate
from shea residue .
Let oil cool and solidify.

69. •Chemical constituents
• contains the following fatty acids: oleic acid (40-60%), stearic acid
(20-50%), linoleic acid (3-11%), palmitic acid (2-9%), linolenic acid
(<1%) and .

70. • Uses:
• As Shea Butter has such a large healing fraction, in addition to
moisturizing fraction, regular use of this natural cream can treat
many skin problems, including, wrinkles, itching, sunburns, small skin
wounds, eczema, skin allergies, insect bites and other skin condition

71. Kokum Butter

72. •Biological Source
•It is the fat expressed from the seeds of
the kokum tree (Garcinia indica). This tree belongs
to the Guttiferae family.
•Description:
•Colour– Light yellow
•Odour: Characteristic
•Taste : characteric
•Solubility :Insoluble in water

73. • Method of preparation:
• Raw Kokum butter is a white coloured fat with a creamish yellow or
at times even a slightly grey tint
• These seeds are decorticated by wooden mallets.
• The final product is obtained by crushing the kernels.
• The idea here is to physically separate oil from water as these two
liquids are immiscible. It’s a time consuming process and the yield in
this case is only about 25% of raw Kokum butter.
• Therefore the production cost of raw Kokum butter remains high.

74. • Uses
• Helps prevents drying of the skin
• Helps heal ulcers, heal fissures of the lips, hands and soles of feet
• Helps regenerates skin cells & reduces degeneration of skin cells
• Demulcent
• Astringent
• Helps stabilize emulsions
• High oxidative stability
• Softens the skin and restores skin flexibility

75. Wheat germ oil

76. • It is obtainedfrom the germ of Triticum aestivum Linn, [Fam.
Graminae]
• Method of preparation:
• The wheat kernel's embryo is called wheat germ. This inner section
of the kernel is usually discarded during flour production, but it has
high oil content. Once it's separated from the kernel, you can process
the embryo through a screw press at home to make wheat germ oil,
an excellent source of vitamin E that also delivers other nutrients to
your body.

77. • Chemical constituents :
• They contain linoleic or omega-6 acid (50 per cent of the oil), oleic
acid (15 per cent), palmitic acid (15 per cent) and stearic fatty acids
along with squalene and lecithin.
• Vitamin E

78. • Uses :
• As a nutritional supplement
• As a source of Vitamin E