This includes detailed study of Carbohydrates like Acacia, Tragacanth, Agar and Honey

1. CARBOHYDRATES
(Acacia, Honey, Tragacanth, Agar)
Prepared By:
Sujata
Assistant Professor

2. Carbohydrates: defined as a group of compounds
composed of carbon, hydrogen and oxygen.
• CLASSIFICATION
1. Simple sugar (Saccharides)
2. Polysaccharides- Monosaccharides
Disaccharides Trisaccharides Tetrasaccharides

3. 1. Monosaccharides: The term
‘monosaccharides’ is employed for such sugars
that on hydrolysis yield no further, lower
sugars.
2. The monosaccharides are subdivided as bioses,
trioses, tetroses, pentoses, hexoses, heptoses

4. 2. Disaccharides: Carbohydrates, which upon
hydrolysis yield two molecules of
monosaccharides, are called as disaccharides.
• Sucrose on hydrolysis gives Glucose + fructose
(sugarcane)
• Maltose on Hydrolysis gives Glucose + Glucose
(malt sugar)
• Lactose on Hydrolysis gives Glucose + Galactose
(cow’s milk)

5. 3. Trisaccharides: These liberate three molecules
of monosaccharides on hydrolysis.
• Raffinose on Hydrolysis gives Glucose + fructose
+ galactose (in beet) (sugarcane)
• Gentianose on Hydrolysis gives Glucose +
Glucose + fructose (gentian roots)

6. 4. Tetrasaccharides Stachyose, a tetrasaccharide, yields on
hydrolysis, four molecules of monosaccharide.
5. Polysaccharides: On hydrolysis they give an indefinite
number of monosaccharides, Polyuronides, gums and
mucilages are the other pharmaceutically important
polysaccharide derivatives.
• Polyuronides: Which has many acids and form cluster. Eg:
Alginic acid, Pectin.
• Gums: These are pathological products consisting of
Calcium, Potassium and Magnesium salt of complex
substances which are known as polyuronides.
• Mucilages: These are physiological product related to
gum and these are generally sulphuric acid esters.

7. TESTS FOR CARBOHYDRATES
1. Molisch test : Drug or extract + α- napthol
(10%) Purple or brown colour. (Main test for
carbohydrates)
2. Resorcinol Test for Ketones (Selivanoff’s
Test): A crystal of resorcinol is added to the
solution and warmed on a water bath with an
equal volume of concentrated hydrochloric acid.
A rose colour is produced if a ketone is present
(e.g. fructose, honey or hydrolysed inulin).

8. 3. Keller-Kiliani Test for Deoxysugars: A
Deoxysugar (found in cardiac glycosides) is
dissolved in acetic acid containing a trace of ferric
chloride and transferred to the surface of
concentrated sulphuric acid. At the junction of
the liquids a reddish-brown colour is produced
which gradually becomes blue.

9. ACACIA GUM

11. • Synonyms – Gum acacia, Gum Arabic, Acacia
senegal, Indian gum, Bhabul dink.
• Biological source – Indian gum is the dried
gummy exudation obtained from the stem and
branches of Acacia arabica
• Family – Leguminosae.
• Geographical Source: It is found in india, shri
lanka, Africa, sudan and moraco. In India it is
found chiefly in Punjab, Rajasthan and Western
Ghats

12. • Cultivation and collection:
1. It is a common member of dry monsoon forest
of India.
2. It is a evergreen tree with short trunk. It is not
cultivated on commercial scale.
3. Gum is collected from wild grown plant by
making them free of bark and foreign organic
matter then dried in sun which also results in
partial bleaching of gum.

13. MORPHOLOGY
Colour
Tears are cream brown to red,
powder is light brown.
Odour Odourless.
Taste Bland and mucilaginous.
Solubility
Soluble in water but insoluble in
alcohol.
Extra features
Tears are glossy, brittle.Its water
solution is viscous, adhesive and
acidic.

14. Chemical Constituents –
• It contains hetropolysaccharide compound
arabin. Arabin is calcium, magnesium and
potassium salt of arabic acid. A
• rabic acid on hydrolysis gives L-rhamnose, D-
galactose, and D-glucuronic acid.
• It also contains an enzyme oxidase.

15. Chemical Tests –
(A) In solution of gum add Borax , Stiff
transluscent mass is formed .
(B) In solution of gum add lead acetate solution
, gelatinisation takes place.
(C) In solution of gum add Ruthenium red , No
pink colour .
(D) In solution of gum add hydrogen peroxide
solution & 1% benzidine in alcohol solution
, shake it well Blue colour (due to Oxydase
enzyme)

16. • Uses –
1. Demulcent, emollient, emulsifying agent,
suspending agent, adhesive, Binder.
2. It is also administered intravenously in
haemolysis.
3. It is a good binding agent and used in the
preparation of lozenges and tablets.

17. • Adulterants –Gum ghati.
• Substitutes –Acacia Senegal.
• Storage: Acacia or powdered acacia should be
stored in a cool and dry place in air tight
container.

18. HONEY

19. Synonyms: Madhu, Madh, Mel, Purified Honey.
Biological Source: Honey is a viscid and sweet
secretion stored in the honey comb by various
species of bees, such as Apis mellifera, Apis
dorsata, Apis florea, Apis indica and other species
of Apis, belonging to family Apideae.
Geographical Source: Honey is available in
abundance in Africa, India, Jamaica, Australia,
California, Chili, Great Britain and New Zealand

20. Collection and Preparation
- The nectar of the flowers is a watery solution
containing 25% sucrose and 75% water.
- The worker bee sucks this nectar through its
hollow tube of mouth (proboscis) and deposits
in honey-sac located in abdomen.
- The enzyme invertase present in saliva of the
bee converts nectar into invert sugar, which is
partially utilized by the bee and the remaining is
deposited into honey comb.

21. - Honey comb is smoked to remove the bees and
honey is obtained by applying the pressure to it
or allowing it to drain naturally.
- Honey is heated to 80°C before it is sent to the
market, so as to avoid fermentation. It should
be cooled rapidly or else it darkens in colour on
keeping. If necessary (and if not prepared by
centrifugation method), honey is required to be
filtered through wet cloth or funnel.

22. MORPHOLOGY

23. Chemical Constituents
The average composition of honey is as follows:
Moisture 14–24%,
Dextrose 23–36%,
Levulose (Fructose) 30–47%,
Sucrose 0.4–6%,
Dextrin and Gums 0–7%
Also contain small amounts of essential oil, beeswax,
pollen grains, formic acid, acetic acid, succinic acid,
maltose, dextrin, colouring pigments, vitamins and
an admixture of enzymes, for example, diastase,
invertase and inulase.

24. Chemical Tests: Adulteration in honey is determined
by the following tests:
1. Fiehe’s Test for Artificial Invert Sugar:
Honey (10 ml) is shaken with petroleum or solvent
ether (5 ml) for 5–10 min.
The upper ethereal layer is separated and evaporated
in a china dish.
On addition of 1% solution of resorcinol in
hydrochloric acid (1 ml) a transient red colour is
formed in natural honey while in artificial honey the
colour persists for sometime

25. Uses
1. It shows mild laxative, bactericidal, sedative and Antiseptic
action.
2. As sweetening agent.
3. As demulcent.
4. It is used for cold, cough, fever, sore eye and throat.
5. It is applied as a remedy on open wounds after surgery.
6. It prevents infection and promotes healing.
7. Honey, mixed with onion juice, is a good remedy for
arteriosclerosis in brain.
8. Honey is an important ingredient of certain lotions,
cosmetics, soaps, creams, balms, and inhalations.
Adulterant: Due to the relatively high price of pure honey, it is
invariably adulterated either with artificial invert sugar or
simply with cane-sugar syrup.

26. TRAGACANTH

27. • Synonyms – Gum tragacanth, Tragacantha,
Anjira, Gond katira
• Biological source – It is dried gummy exudation
obtained by making incision on stems and
branches of Astragalus gummifer,
• Family – Leguminosae.
• Geographical Source: Turkey and Iran

28. MORPHOLOGY
Colour White or pale yellow.
Odour Odourless.
Taste Tasteless.
Size
Flakes are 25 mm in length, 12 mm
wide, 2 mm thick.
Shape Thin flat ribbon like and curved.
Solubility
Soluble in water but insoluble in
alcohol.
Extra features
It is horny, translucent, fracture is
short.

29. CULTIVATION/COLLECTION
1. Grows at an altitude of 1,000–3,000 m.
2. The shrubs are very Thorny.
3. The mode of formation of tragacanth is
entirely different from that of acacia, the gum
exuding out immediately after an injury.
4.Most of the drugs comes from persian source
only.
5.Incisionsare made on various parts of the
stem.

30. 6. The gum exudes and is collected 2 days after
the incision.
7. The plant then sickens and gives off a greater
quantity of gum.
8. After collection, the gum is graded as ribbons
and flakes which are further categorized into
various sub-grades on the basis of shape, size and
colour
9. The best grades form the official drug, while
the lower grades are used in the food, textile and
other industries.

31. Chemical constituents:
1. It contains water soluble and water non soluble
portions.
- Water soluble is called Tragacanthin (8-10%)
(Due to this they have swelling property)
2- Water insoluble is Bassorin (60-70 %)
2. It also contain galactose, xylose and
galacturonic acid.

32. Chemical Tests –
1.with water it forms gelatinous mass.
2.On boiling with 5% NaOH gives brown or yellow
colour.
3.It gives positive Molisch’s test and Fehling’s
test.

33. Uses:
1. As demulcent in cough and cold preparations
2. Tragacanth is used as a thickening, suspending and as an
emulsifying agent.
3. Mucilage acts as binding agent.
4. It is also used in lotions for external use.
5. Used as stabilizer in ice-creams and sauces in
concentration of 0.2 – 0.3%
Adulterant and Substitutes:
1. Citral gum obtained from A. strobiliferus is also used as
an adulterant
2. Karaya gum which is sometimes known as sterculia gum
or Indian tragacanth is invariably used as a substitute for
gum tragacanth

34. AGAR

35. Synonyms – Japanese Isanglass, Agar- agar.
Biological source – Agar is dried gelatinous
substance obtained from Gelidium amansii and
several other species of red algae like Glacilaria
and Petrocladia.
Family – Rhodophyceae.
Geographical Source
• Japan, Australia, New Zealand, Korea, South
Africa, United States, Chile, Spain, and Portugal

36. Collection of agar:
1. In Japan red algae is grown on the bamboos
spread in ocean
2. Collection of the algae is usually made in summer
(May and October).
3. The bamboos are taken out and the seaweeds are
stripped off.
4. Algae are dried, beaten with sticks and shaken to
remove the sand and shell attached to them.
5. entire material is taken to high altitude, washed
with water and bleached by keeping them in trays
in the sunlight and sprinkling water

37. • agar is then boiled and then acidified with
acetic acid or dilute sulphuric acid.
• filtration is done by using cloth to remove the
large and small impurities present in them.
• Filtrate is then transferred into wooden trough
which on cooling forms a jelly like mass.
• mass is then passed through screw press to
obtain strips of agar and the water is then
(which is present in strips) removed by placing
them in open air.
• Then strips are again dried in the sunlight in
trays.

38. MORPHOLOGY
Colour
Yellowish grey or white to
colourless.
Odour Odourless.
Taste Mucilaginous.
Size
Sheets are 45 to 60 cm. long, bands
are about 4 cm. wide, while strips
are 4 mm in width. Strips are
translucent, lustrous and slender
like.
Shape
In form of strips, sheets, flakes or
coarse powder.
Solubility
Soluble in cold water but forms a
gelatinous mass after cooling hot
solution. Insoluble in boiling water
and in organic solvents.

39. • Chemical Constituents : Agar Contain two
polysaccharides :
• Agarose and Agaropectin
• Agarose (Consists of D-galactose and L-galactose
unit) ( responsible for the gel property of agar)
• Agaropectin: consists of sulphonated
polysaccharide) ( responsible for the viscosity of
agar solution)
Chemical Tests 1.Boil agar with water and cool,
stiff jelly is produced.
2. Agar responds positively to Fehling’s solution test.
3. Agar gives positive test with Molisch reagent.

40. Uses – Used as emulsifying agent and bulk
laxative. Used in preparation of jellies,
confectionery items and in microbiology. Used in
preparation of bacteriological culture medium
Substitutes and Adulterants:
1. Some of the common adulterants present in
agar are gelatin and Danish agar