Mountain Ash
Mountain Ash - The Fruit PDF Print E-mail
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Friday, 10 October 2008 03:54
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Constituents : The fruit contains tartaric acid before, citric and malic acids after ripening; two sugars, sorbin and sorbit, the latter after fermentation; parasorbic acid, which is aromatic and is converted into isomeric sorbic acid by heating under pressure with potassa; bitter, acrid and colouring matters. A crystalline saccharine principle, Sorbitol, which does not undergo the vinous fermentation, has also been found in the fruit.
The seeds contain 22 per cent. of fixed oil. It has been claimed that these seeds killed a child, apparently by prussic acid poisoning.

The bark has a soft, spongy, yellowish grey outer layer and an inner thicker portion, with many layers of a light brown colour. It has a bitterish taste, but is odourless.

It is astringent and also yields amygdalin.

Last Updated ( Friday, 14 November 2008 03:30 )
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