This document provides information on various carbohydrate containing drugs including honey, acacia, agar, and tragacanth. It discusses the biological sources, geographical sources, methods of collection and preparation, chemical constituents, identification tests, standards and uses of these drugs. The key drugs discussed are honey obtained from bees, acacia gum obtained from the acacia tree, and agar obtained from red algae. It provides details on the morphology, chemistry and applications of these carbohydrate drugs.

1. Carbohydrate Containing
Drugs
Gauri Pai Angle

2. Contents
• Honey
• Acacia
• Tragacanth
• Agar

3.  Carbohydrates are defined as polyhydroxy aldehydes
or polyhydroxy ketones or compounds that on
hydrolysis produces either of the above.
eg. Maltose glucose + glucose
 Carbohydrates are among the first products to arise
as a result of photosynthesis. They constitute a large
portion of plant biomass and are responsible as
cellulose, for the rigid cellular frame work and as
starch, for providing an important food reserve.
CARBOHYDRATES
Hydrolysis

4.  Are grouped into two major classes:-
1) Saccharides (simple sugars)
2) Polysaccharides.
3) oligosaccharides.
1)Simple sugars (saccharides)– low mol.wt, crystalline
solution in water and sweet in taste
2)Polysaccharides– low mol.wt., crystalline,
amorphous, tasteless, less soluble in water
3) Oligosaccarides
CARBOHYDRATES

5.  They are sugar’s which cannot be further hydrolyzed into
simple sugars.
 They contain 3 to 9 carbon atoms.
 They are classified as
 1)BIOSES:- which contain 2 carbons
 2) TRIOSES:-which contain 3 carbons e.g. Glyceraldehydes
 3) TETROSES:-which contain 4 carbons e.g. Erythrose
 4) PENTOSES:- which contain 5 carbons
They are obtained by hydrolysis of polysaccharides like
gemides, mucilage, gums eg. Hemicellulose, ribose, xylose.
MONOSACCHARIDES

6. • 5) Hexoxes:- They are obtained by hydrolysis of
polysaccharides like starch, inulin etc. eg. Aldoses:-
glucose, mannose, galactose.. Ketoses:- fructose,
sorbose
• 6) Heptose:- Rarely found accumulated in plants eg.
Glucoheptose and mannoheptose.

7. • Various monosaccharides arise from the
photosynthetic cycle, Which is highlighted in next
slides.
BIOSYNTHESIS OF MONOSACCHARIES

8. • SUCROSE- on hydrolysis give----→ Glucose +
Fluctose (sugarcane)
• MALTOSE-on hydrolysis give-----→ Glucose +
Glucose
• LACTOSE-on hydrolysis give-----
→Glucose + Galactose
(cows mink)
DISACCHARIDES

9. • Raffinose-on hydrolysis give---→ Glucose + Fructose +
galactose
• Gentianose-on hydrolysis---→ Glucose + Glucose +
Fructose
TRISACCHARIDES

10. • Stachyose– on hydrolysis give--→ Galactose
+Galactose +Galactose + Fructose
TETRA SACCHARIDES

11. On hydrolysis they give an indefinite number of
monosaccharides. By condensation, with the elimination
of water, polysaccharides are produced from
monosaccharides. Depending upon the type of product
of hydrolysis these are further classified as pentosans
and hexosans
POLYSACCHARIDES

12. 2) HEXASANS eg. Starch, inulin and cellulose
• POLYSACCHARIDE DERIVATES:- eg. Polyuronide ( i.e.
alginic acid, pectin), gums and mucilages
1) PENTOSANS eg. Xylan

13. • They are condensation products of two or ten
monosaccharides
• E.g. maltotriose.
OLIGO SACCHARIDES

14. • Are the pathological products consisting of calcium,
potassium and magnesium salts of complex
substances know as POLYURONIDES. On prolong
boiling with dilute acids they yeild mixture of sugars
and uronic acid.
i.e. gums + dil.acid (boiling)--→ sugars +
uronic acid
GUMS

15. • They are physiological products related to gums
and they are generally sulfuric acid esters, the ester
group being a complex polysaccharide.
• Both gums and mucilage are decomposition
products of cellulose.
MUCILAGES

16. • Is a neutral methoxy ester of an aldobionic acid-
pectin acid, obtained as a water soluble compound
from the inner portion of the rind of citres fruits.
PECTIN

17. • Low molecular weight: Crystalline,soluble in water,
sweet taste.
eg : glucose, fructose, arabinose, sucrose etc.
• High molecular weight: amorphous, tasteless,
relatively insoluble.
eg : starch, cellulose, gums, pectins, insulin etc.
Carbohydrates
Properties

18. • 1) They are the most abundant dietary source of
energy (4 cal /gm) for all organism.
• 2) Carbohydrates are precursors for many org.
compounds (fats, amino acids)
• 3) Carbohydrates (as glycoproteins and glycolipids)
participate in the structure of cell membrane and
cellular function such as cell growth adhesion and
fertilization.
CARBOHYDRATES
FUNCTIONS:-

19. • 4) They are structural components of many organisms.
They include the fiber (cellulose) of plants.
• 5) Carbohydrates also serve as the storage form of
energy (glycogen) to meet the immediate energy
demands of the body.
• 6) Carbohydrates are utilized as raw materials for several
industries eg. Paper, plastic, textile and alcohol etc.

20. Identification of carbohydrates
1) Molish’S Test:
carbohydrates + α naphthol +H2SO4 purple color
2)Reduction of Fehling's solution:
brick red color
Sample + Fehling's solution (A+B)
ppt
3)Osazone formation:
Sample + phenylhydrazine HCl +sod. acetate + acetic
acid sugar to be identified by osazon crystal
4)Test for pentose:
Sample in test tube + equal vol of HCL containing a little
phloroglucinol red colour indicate pentose

21. Identification of carbohydrates.
5) Keller-Kiliani test for deoxysugars.
Deoxysugar dissolve in acetic acid containing a trace of ferric
chloride. Transfer on surface of H2SO4
At the junction of the liquid a reddish brown color is become blue
6) Enzyme reaction
Certain carbohydrate reaction only brought by specific enzyme.
7) Resorcinol test for ketones
carbohydrate solution + crystal of resorcinol and warmed on a
water bath with equal volume of concentrated HCL. Rose color is
produce if ketose is present. Eg.fructose ,honey ,hydrolysed
insulin.

22. • 8) Chromatography :- Chromatographic methods are
particularly suited to the examination of drug extracts,
which may contain a number of carbohydrates often in
very small amounts. Not only are they applicable to
carbohydrates originally present in the plant, but also they
may be used to study the products of hydrolysis of
polysaccharide complexes such as gums and mucilage's.
As standards for comparison many pure sugars, uronic
acids and other sugar derivates are commercially
available. The carbohydrates spots obtained after
separation are identified by their position and by
reagents. It may be useful to examine them in Ultraviolet
light.

23. Type of carbohydrates Example
Monosaccharide Honey
Polysaccharide Starch
Gums and Mucilage Agar, Acacia, Tragacanth
Drugs to be studied as per
syllabus

24. HONEY
• Madhu, honey purified, mel shehad, asal
• B.S.:
Sugar secretion, deposited in honey comb by
bees, Apis melifera, Apis dorsata & other
species of Apis
• Family: apidae
australia, new zealand,
• G.S.: africa,
california, india

26. Preparation:-
• The nectar of the flower 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 next is deposited into honey comb.

27. • Honey comb is smoked to remove the bees and honey is
obtained by applying the pressure to it or allowing it to drain
naturally.
• The honey of commerce is heated to 80oC and allowed to stand.
• The impurities which float over the surface are skimmed off and
liquid diluted with water to produce honey of 1.35 density.
• Natural honey has the density of 1.47.
Preparation:-

28. • Many a time, honey is extracted from the comb by
centrifugation.
• It must be free from foreign substances.
• Honey is liable to fermentation, unless it is suitable processed.
• Honey is heated to 80oC before it is sent to the market, so as to
avoid fermentation.
• It should be cooled rapidly or else it darkens in color on
keeping.
• If necessary (and if not prepared by centrifugation method),
honey is required to be filtered through wet cloth or flannel.

29. Description
• Pale yellow-yellowish brown
• Chara. & pleasant odour
• Sweet & faintly acid taste
• Wt/ml – 1.35
• S.R. - +3 to -10
• Ash: 0.1 to 0.8%
• Pass limit test Cl & SO4
• Syrupy liq. Translucent – fresh
• Opaque & granular on keeping – crystallisation of
glucose
• Sol. – water, Insol. - alcohol

30. CHEMICAL CONSTITUENTS OF HONEY:-
• It is an aqueous solution of
• Glucose 35% (+ or – 3%),
• fructose 45% (+ or – 5%) and
• sucrose about 2%.
• Maltose, gum, traces of succinic acid, acetic acid, dextrin,
formic acid.
• Coloring matters, enzymes (invertase, diastase, inulase) and
traces of vitamins.
• Proteins and pollen grains from various flower

31. • FIEHE’S TEST:-
• It does not give instant red color with resorcinol in HCl.
• If it gives instant red colour it is an
adulterant of honey which contains furfural – artificial invert sugar
• No aromatic taste & smell of natural honey

32. Uses
• Demulcent,
• Sweetening agent
• Nutrient – infants & patients
• Antiseptic – burns & wounds
• Common ingredient – cough mixture, cough drops & vehicle for
ayu. Prpn
• Prp. – creams, lotions, soft drinks, candies

33. AGAR
• Synonyms: Agar-agar, Vegetable Gelatin, Japanese or Chinese Gelatin,
Japanese Isinglass.
• Biological Source: It is the bleached, dried gelatinous substance obtained
from the various species of the genus Gelidium, family Gelidaceae.
Japanese agar is obtained from Gelidium amansii.
• It is also obtained from several other species of red algae like genus
Gracilaria (Gracilariaceae) and pterocladia (Gelidaceae).

34. • Geographical Sources: Japan, Australia, new
zealand, USA and india
India: coastal region of bay of bengal
• Collection and Preparation:
In the coastal area of Japan, the algae are cultivated in special areas.
The poles are planted in the sea to form supports for the development of
algae. The poles are withdrawn from time to time and the algae are
stripped off in the months from May to October. The sea weeds are
scrapped from the bamboos. The algae are dried, beaten and shaken to
remove any earthy material adhering to it like shells, sand, etc.

35. • It is then bleached by watering and drying in the sun. The algae are then
boiled with acidulated water for several hours. A mucilaginous decoction
is formed, which is filtered while hot through a linen cloth. On cooling, a
jelly is produced which is cut into bars and subsequently strips are
produced. The manufacturing of agar takes place only in winter season.
The moisture is removed by freezing, thawing and drying at about 35 ° C.
• In America, the modern method deep- freezing is being utilized.

36. • Morphological Characters:
• Color: yellowish grey or white to nearly colorless.
• Odor: odourless
• Taste: mucilaginous
• Shape: occurs in two forms: 1) Coarse powder or flakes 2) bundles of
translucent, and crumpled, strips, 2-5mm wide.
• Size: Sheets – 45 to 60 cm long, 10-15 cm wide
Bands – 4 cm wide
Strips – 4 mm width
Strips - translucent, lustrous & slender
• Fracture: Tough when damp and brittle when dry.
insoluble in water, slowly soluble in hot water;
solution in hot water (1 in 100 -- stiff jelly upon
cooling) & insoluble in organic solvents

37. • Standards:
• Acid-insoluble ash - not more than 1.0%
not more than 5.0%
not more than 1.0%
not more than 18.0%
• Sulphated ash -
• Foreign organic matter -
• L.O.D. -
• Starch - negative with I2 solution

38. • Chemical Constituents:
• It is a heterogeneous polysaccharide composed of two principal
constituents: agarose and agaropectin.
• Agarose represents the gel strength and agaropectin is responsible
for the viscosity of the agar solutions.
• Agarose: D-galactose & 3.6 anhydro L-galactose units. It contaiins
about 3.5% cellulose & 6% N containing subs.
• Agaropectin: sulphonated polysaccharides in which galactose and
uronic acid units are partly esterified with sulphuric acid.

39. • Chemical Tests (Identification test):
1.Boil 1.5 g agar with 100 ml water. Cool the solution to room temp. it
forms stiff jelly.
2. To 5ml of 0.5% solution of drug in water + 0.5ml of HCl + heat on a
water bath for about 30 min. neutralize the solution and divide it into
two portions.
To one portion, add Fehling’s solution and heat on a water bath, a red
precipitate is formed.
To other portion, add solution of BaCl2. A slight, white precipitate is
formed (tragacanth gives no precipitate) (on hydrolyzing, galactose and
sulphate ions are produced, former reducing Fehling’s solution and the
latter precipitating with BaCl2)

40. 2. Moisten the drug with a solution of Ruthenium
red, a pink color is produced.
3. Agar+M/20 iodine solution-Deep crimson (deep
red color) to brown colour (differentiates it from
accacia and tragacanth)
3. Agar does not contain N so the following tests of
gelatin are negative
a.Heated with soda-lime No ammonia is
produced
No ppt
b. 0.2% solution of agar
with tannic acid solution.
c. Millon’s reagent. No precipitate

41. • Uses:
used for the
• Demulcent, nutrient and emulsifier
• The gels of pure agarose are
electrophoresis of proteins.
• For the preparation of culture media
• Emulsifying agent
• In the treatment of constipation the action depends
on its property of absorbing and holding water,
along with it becoming a lubricant
• In affinity chromatography
• In Japan and China long esteemed as a food in
making jellies and candy; thickening soups, ice
cream, fruits, meats, fish, etc.
• Impression material in dentistry
• It is a valuable dressing for wounds

42. ACACIA
SYNONYMS
✓Gum acacia, gum arabic, Indian
gum
BIOLOGICAL SOURCE
✓it is the dried gum obtained
from the stem & branches of
Acacia arabica (f: Leguminosae)
Acacia tree
Gum exuding from Acacia
tree
Acacia gum & powder

43.  Geographical Source: Sudan, India, Morocco and
Africa. 85% of the world supply is form sudan.
 Cultivation and collection: Gum is cultivated from
wild grown plants, made free of bark and foreign
organic matter, dried under the sun, and bleached
partially.
 Description:
 Colour: Tears are cream-brown to red in colour, while
powder is light brown in colour
 Odour: odourless
 Taste: Bland and mucilaginous
 Size and Shape: Irregular brown tears of varying size

44. CHEMICAL CONSTIUENTS
✓Arabin, calcium (with traces of Mg & K) salts of arabic acid
✓Arabic acid is a branched polysaccharide that yields L-
arabinose, D-galactose, D-glucouronic acid and L-rhamnose on
hydrolysis.
✓Also contains enzymes - oxidase, peroxidase and pectinases.
✓About 14% water
IDENTIFICATION TESTS
✓Solubility test(soluble in water)
✓With lead acetate(no ppt)
✓With iodine solution(no reaction)
USES
✓General stabilizer in emulsions
✓Demulscent

45. TRAGACANTH
• Syn: Gum Tragacanth, Gummi Tragacanthae, Gum Dragon
• Greek – tragos (goat) & akantha (horn)
• B.S.: Dried gummy exudation obtained by incision from stem &
branches of Astragalus gummifer & other species of Astragalus
• Family: Leguminosae

48. • G. S.: Indigenous – iran, greece, turkey, iraq, syria
India – Garhwal, Kumaon, Central Punjab
North syria & iran – supply Persian Tragacanth
Smyrna tragacanth – exported from Smyrna port in
Asiatic Turkey

49. • Shrub - thorny
• Altitude: 1000-3000m
• Gum exuding out immediately after injury
• Tragacanth gum is formed as a result of transformation of
the cells of pith and medullary rays into gummy substance
incisions are more on various parts of stem and fluid which
oozes out is collected after drying.
• Tragacanth is found in irregular flattened flakes with ribbon
like appearance depending upon the incision’s made on the
plant. It is collected from April to November every year.

50. • Flakes – white or pale yellowish white
• Size: 25x12x2 mm in size
• Shape: thin, flattened ribbon like flakes, more or less curved
• Odour: odourless
• Taste: mucilaginous
• Horny, translucent with transverse & longitudinal ridges
• Fracture: short
• Sol. Water – swells to homogenous, adhesive & gelatinous
mass
• Insol. - alcohol

51. CHEMICAL CONSTITUENTS OF TRAGACANTH:-
• It contains water soluble portion of Tragacanth which is
know as tragacathin, constituting about 8 – 10 % gum. With
water insoluble portion is know as bassorin(60 – 70%).
• Contain 15% methoxy group which swells in water
• The product of hydrolysis of tragacath are galacto uronic
acid, D-galactopyranose, L-arabino-rhamnose and D-
xylopyranose.

52. • Sulphated ash - not more than 4.0%
• Foreign organic matter - not more than 1.0%
• Moisture content - not more than 15.0%

53. IDENTIFICATION TESTS FOR TRAGACANTH:-
1) When solution of tragacanth is boiled with few drops of
10% aqueous ferric chloride solution deep yellow ppt is
formed.
2) A stringy ppt is formed by dissolving tragacanth and ppted
copper oxide in conc. ammonium hydroxide
3) When it is warmed with sodium hydroxide solution canary
yellow colour is developed with strong iodine solution it
gives green colour.

54. Uses
• Demulcent, emolient
• Modern pharmaceutical uses include an adhesive agent for pills and
tablets
• Binding agent for tablets & excipients in pills
• Emulsifying oil droplets in lotions, creams and pastes.
• Thickening agent, suspending agent with acacia
• Preparation of cosmetics and toothpaste to jellies and saladdressings.
• It is also used in syrups, sauces, liqueurs, candy, ice cream.
• Industrial uses, including cloth finishing, printing and waterproofing of
fabrics.