Assertion: sour orange's peel | /r/HasProperty | official
Facets:
value: in the u.s.
type: LOCATION
value: in the british pharmacopœia
type: LOCATION
Source sentences:
text: Swingle and Reece (1967) additionally noted that: “Furthermore, the peel of the sour orange, which is official in the British Pharmacopœia (the peel of both the sour and the sweet orange is official in the U.S. Pharmacopœia), contains three glucosides, according to Tanret (1886, p. 518): (1) 4 to 30 parts per 1,000 of isohesperidin (= naringin ?), having the same percentage composition and the same rotary polarization as hesperidin but a bitter taste (hesperidin of the sweet orange is tasteless) and a very different solubility; (2) 15 to 25 parts per 1,000 of aurantamarin (to which, so Tanret asserts, most of the bitter taste of the sour orange peel is due), differing slightly in composition and in solubility from both naringin (?) and hesperidin; and (3) from a mere trace to six parts per 1,000 of hesperidin.
text: Swingle and Reece (1967) additionally noted that: “Furthermore, the peel of the sour orange, which is official in the British Pharmacopœia (the peel of both the sour and the sweet orange is official in the U.S. Pharmacopœia), contains three glucosides, according to Tanret (1886, p. 518): (1) 4 to 30 parts per 1,000 of isohesperidin (= naringin ?), having the same percentage composition and the same rotary polarization as hesperidin but a bitter taste (hesperidin of the sweet orange is tasteless) and a very different solubility; (2) 15 to 25 parts per 1,000 of aurantamarin (to which, so Tanret asserts, most of the bitter taste of the sour orange peel is due), differing slightly in composition and in solubility from both naringin (?) and hesperidin; and (3) from a mere trace to six parts per 1,000 of hesperidin.
text: Swingle and Reece (1967) additionally noted that: “Furthermore, the peel of the sour orange, which is official in the British Pharmacopœia (the peel of both the sour and the sweet orange is official in the U.S. Pharmacopœia), contains three glucosides, according to Tanret (1886, p. 518): (1) 4 to 30 parts per 1,000 of isohesperidin (= naringin ?), having the same percentage composition and the same rotary polarization as hesperidin but a bitter taste (hesperidin of the sweet orange is tasteless) and a very different solubility; (2) 15 to 25 parts per 1,000 of aurantamarin (to which, so Tanret asserts, most of the bitter taste of the sour orange peel is due), differing slightly in composition and in solubility from both naringin (?) and hesperidin; and (3) from a mere trace to six parts per 1,000 of hesperidin.
text: Swingle and Reece (1967) additionally noted that: “Furthermore, the peel of the sour orange, which is official in the British Pharmacopœia (the peel of both the sour and the sweet orange is official in the U.S. Pharmacopœia), contains three glucosides, according to Tanret (1886, p. 518): (1) 4 to 30 parts per 1,000 of isohesperidin (= naringin ?), having the same percentage composition and the same rotary polarization as hesperidin but a bitter taste (hesperidin of the sweet orange is tasteless) and a very different solubility; (2) 15 to 25 parts per 1,000 of aurantamarin (to which, so Tanret asserts, most of the bitter taste of the sour orange peel is due), differing slightly in composition and in solubility from both naringin (?) and hesperidin; and (3) from a mere trace to six parts per 1,000 of hesperidin.