Differentiation of Certain Types of Cassias and Cinnamons by Measurement of Mucilaginous Character
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Abstract A simple method has been refined to differentiate Korintji and Batavia cassias from cassias of different geographical origin and also from true cinnamons. A certain particle-size fraction of the spice is slurried in an isopropyl alcohol-water mixture, heated to 80°C, transferred to a 100 ml graduated cylinder, shaken, and allowed to settle over a 2 hr period. The height of the column of sediment is measured. Korintji and Batavia give average column heights of 85.0 ml with a standard deviation of 6.7, and Seychelle cinnamon and Saigon cassia give an average height of 25.3 ml with a standard deviation of 4.1.
2013 ◽
Vol 225
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pp. 293-303
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2009 ◽
Vol 407
(8)
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pp. 2576-2585
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2003 ◽
Vol 7
(10)
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pp. 689-693
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2012 ◽
Vol 18
(1)
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pp. 73-81
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