1.

Digitalis:
 Keller kiliani test (Digitoxose)- powder leaf+70% alcohol_boil+ 10ml water+0.5ml lead
acetate+5ml HCl3+3ml of acetic acid+5% FeCl3+2ml conc H2SO4→Reddish brown layer formed
at junction of 2 liquid.
 Legal test: solution of Glycoside+ pyridine nitroprusside solution+ NaOH Solution→ Red Pink
color
 Baljet Test: Leaf + Picrtate Reagent→ yellow or orange colour formed.

2. Nux- Vomica: (Strychnine & Brucine)

 Strychnine test: Ammonium vanadate+H2SO4 on addition to strychnine or endosperm
↓
Violet colour
 Potassium dichromate test: Strychnine with K2Cr2O7 ↗
 Brucine test: conc. HNO3 to Brucine or thick section of endosperm→ Crimson
 Hemicellulose test: Iodine+ H2SO4 to section→ Cell wall stained Blue
 Biological test: Strychnine when injected to a tail of mouse(2 week old) →palpitation of tail
takes place.
3. VITALI-MORIN reaction: Atropine, Hyoscyamine & Hyoscine (To distinguish from other alkaloids)

Moistened with HNO3 and Evaporating → Treating with methanolic KOH Solution
↓
Violet colour

4. Pale Catechu:
 Gambier Fluorescin test: a mixture of alcoholic extract of pale catechu, NaOH and petroleum
ether is shaken and kept for sometimes, petroleum layer shows green fluorescence where black
katechu doesn’t give.
 Chlorophyll test: powdered drug of Pale Catechu heated with CHCL3 on water bath for 1-2min.
the organic layer is filtered in a white china dish and evaporated on the water. A greenish
residue is remained due to presence of chlorophyll, where black catechu do not give.
5. Chemical test for Carbohydrates:
 Molisch’s Test: is used to determine the presence of carbohydrate, which is based on
dehydration of the carbohydrate by sulfuric acid to produce an aldehyde, which condenses with
two molecules of phenol resulting in a red or purple coloured compound.
 Reduction of Fehling’s solution: Sample + Fehling’s sol-A & B → Brick red precipitate.
 Potassium Iodide /iodine starch test: Starch+ Iodine → Deep blue-black colour (Iodine starch
complex)
 Barfoed’s Test: one ml of sample solution is placed in a testtube. 3ml of Barfoed’s reagent (a
solution of cupric acetate and acetic acid) is added. The solution is then heated in a boiling water
bath for 3 minutes. The formation of reddish precipitatewithin three minutes shows presence of
reducing monosaccharide.
 Benedict’s test: substance in water+ 3ml of Benedict’s solution, then boil for few minutes and
allow cooling. Red ppt. or green ppt. or yellow ppt. obtained shows presence of reducing sugar
e.g.- Glucose is present.
 Seliwanoff’s Test: Seliwanoff’s test for differentiating between aldose and ketose sugar.

6. Honey is often adulterated with reducing sugars and artificial invert sugar. Fiehe’s test is used to
detect the presence of artificial invert sugar.