Pharmacognosy of cocoa butter, bees wax, wool fat,

1. COCOA BUTTER

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

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

4. 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).

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

6. 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

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

8. BEES WAX

9. 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.

10. Method of preparation :
Wax is prepared by the worker bee
It oozes out through the pores present in the chitinous sternal plates
To prepare the beehive and for capping the honey cells
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

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

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

13. 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

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

15. WOOL FAT

16. 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.

17. 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

18. 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.

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

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