Physical and chemical evaluation parameters
Start with the big picture
Evaluation begins with organoleptic characters such as color, odor, taste, and texture, followed by macroscopic and microscopic examination to support botanical identification and detect adulterants. Purity checks address foreign matter and moisture, while particle-size analysis supports consistency. Ash values help characterize inorganic content; extractive values and swelling or foaming indices provide information about constituents and functional properties. Volatile-oil content and parameters such as pH, viscosity, and refractive index extend the physical assessment. Chemical evaluation ranges from class-specific color tests and titrimetric assays to spectroscopy and chromatographic fingerprinting. Together, these approaches provide different kinds of evidence: rapid screening, quantitative measurement, identity checks, and assessment of composition or contaminants.
What you'll learn
- Describe how organoleptic, macroscopic, and microscopic observations support identity assessment.
- Explain the roles of foreign-matter, moisture, particle-size, and ash evaluations.
- Distinguish extractive values, functional indices, and volatile-oil assessment.
- Identify the purposes of chemical tests, spectroscopy, and chromatographic methods.
Continue your study
Work through the complete notes and reinforce the topic with the study tools available in the full lesson.
