MANNA
MANNA
Biological Source
It is saccharine exudation obtained from the
stem of Fraxinusornus Linn. Oleaceae.
Geographical Source
It is small tree widely found in
Mediterranean basin and Southern Europe. It is also reported in Spain and
commercially cultivated in Sicily.
Macroscopical
Characters:
Manna is available in
the form of flakes.
Colour : Yellowish-white
Odour : Agreeable
Taste : Sweet
Size : Pieces
of 10 - 15 to 2-3 cm
Shape : Three sided, flakes
Extra features :It is very much
friable showing crystalline structure and concentric layering. It is soluble in
water andinsoluble in organic solvents.
Chemical Constituents
Manna contains 40 -
60 per cent mannitol, along with 5 - 15 per Cent mannotriose, 10 - 15 percent manneotetrose. While dextrose, mucilage
and small quantity of a fluorescent substance fraxin, ther contents of manna.
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