RBSE Solutions for Class 12 Biology Chapter 18 Oil, Fibres, Spices and Medicine Producing Plants

RBSE Solutions for Class 12 Biology Chapter 18 Oil, Fibres, Spices and Medicine Producing Plants

Rajasthan Board RBSE Class 12 Biology Chapter 18 Oil, Fibres, Spices and Medicine Producing Plants

RBSE Class 12 Biology Chapter 18 Multiple Choice Questions

Question 1.
Which of the following plants does not contain fatty/fixed/oil?
(a) Mustard
(b) Coconut
(c) Rose
(d) Sunflower
Answer:
(c) Rose

Question 2.
From which plant, both oil and fibres are obtained?
(a) Coconut only
(b) Cotton only
(c) Flax-seeds only
(d) All of the above
Answer:
(d) All of the above

 

Question 3.
Strong smelling “Allyl Isothiocyanate” is found in oil of which plant?
(a) Soybean
(b) Mustard
(c) Castor
(d) Groundnut
Answer:
(b) Mustard

Question 4.
Edible oil is obtained from the endosperm of which plant?
(a) Sunflower
(b) Coconut
(c) Castor
(d) Groundnut
Answer:
(b) Coconut

Question 5.
Munj fibre is obtained from which part of the plant?
(a) Leaves
(b) Stem
(c) Roots
(d) Seeds
Answer:
(a) Leaves

 

Question 6.
Fibre obtained from Crotalaria junta is commonly called as ….?
(a) Cotton
(b) Coir
(c) Sunn
(d) Jute
Answer:
(c) Sunn

Question 7.
Clove, is which part of a plant?
(a) Floral Bud
(b) Seed
(c) Fruit
(d) None of the above
Answer:
(a) Floral Bud

Question 8.
The tangy taste of Red Chilli is due to which compound?
(a) Curcumin
(b) Capsaicin
(c) Thymol
(d) Anethole
Answer:
(b) Capsaicin

Question 9.
Who is known as Father of Medicine?
(a) Charak
(b) Hippocrates
(c) Theophrastus
(d) Dhanvantri
Answer:
(b) Hippocrates

 

Question 10.
Morphine is obtained from which of the following?
(a) Opium
(b) Quinine
(c) Asafoetida
(d) Rauwolfia
Answer:
Opium

RBSE Class 12 Biology Chapter 18 Very Short Answer Type Questions

Question 1.
The strong smell of Mustard oil is due to the presence of which substance?
Answer:
Allyl Isothiocyanate.

Question 2.
Write botanical name and family of Castor plant.
Answer:

• Botanical Name: Ricinus communis.
• Family: Euphorbiaceae.

Question 3.
Why fennel seeds taste sweet while chewing?
Answer:
It has Licorice (Anese) Chemical.

 

Question 4.
Why turmeric is yellow in colour?
Answer:
The yellow colour is due to the presence of Curcumin.

Question 5.
Quinine is effective in curing which disease?
Answer:
In Malaria fever.

Question 6.
What is the difference between oil and fat?
Answer:
Both oil and fat are complex organic compounds which are insoluble in water.

• Oil: They are liquid at 20°C.
  Examples: Groundnut oil, mustard oil.
• Fat: They are solid/semisolid at 20°C
  Examples: Coconut oil, Palm oil.

RBSE Class 12 Biology Chapter 18 Short Answer Questions

Question 1.
Differentiate between nondrying oil and drying oil with the help of examples.
Answer:

1. Nondrying oil: These do not form any layer when coming in contact with air.
   Examples: Mustard oil, Castor oil, Groundnut oil.
2. Drying oil: They form a flexible layer on the surface when coming in contact with air.
   Examples: Soya bean oil, Flaxseed oil.

Question 2.
Write a botanical name and important plant part of anyone plant each of fatty oil, fibre, spices, and medicinal plants.
Answer:

Question 3.
Write a detailed account of alkaloids present in opium.
Answer:

• More than 25 different types of alkaloids are found in opium. Besides these, it contains gum, resin and masonic acid also.
• Some important alkaloids are Morphine, Codeine, Thebaine, Narcotine, Papaverine, Opianine etc.

 

Question 4.
Give two examples of spices obtained from seeds.
Answer:

1. Cumin
2. Lovage

1. Cumin:

• Common Name – “Jeera”
• Botanical Name – Cuminum cyminum
• Family – Apiaceae (Umbelliferae)
• Useful plant part – Dry Ripe cremocarp fruit.

Origin & Production:

• Cumin is believed to have originated in Levant state of Mediterranean region. It is cultivated in Iran, India, Morocco, China, Russia, Indonesia, Japan and Turkey.
• Iran is the largest producer and exporter country of Cumin.
• In India, it is cultivated at commercial scale in Punjab and Uttar Pradesh (U.P.).

Plant:

• Cumin plant is mall, normally unbranched annual herb having the slender and glabrous stem. The leaves are long, pinnately (Uni or bi) compound and dissected into fine segments.
• The inflorescence is compound umbel with small light purple coloured buds and white flowers
• The fruit is long, oval, cremocarp which splits into two mericarps.
• On the surface of the fruit, there are five prominent primary and four secondary stripes.
• Fruits contain 4.0% automatic oil known as cumin aldehyde and 10.0% light coloured nondrying fixed oil.
• Cumin is cultivated as a rabi crop.

Uses:

• Cumin is used in inducing fragrance in vegetables.
• Roasted cumin powder is used in adding essence in curd preparations, in drinks (Jal Jira) and also an ingredient in many Ayurvedic powders.
• It is stimulant and carminative and used in the treatment of flatulence and diarrhoea.
• The aromatic oil is used in perfumery and inducting essence in soups and syrups.

2. Lovage:

• Common Name – “Ajwayan”
• Botanical Name – Trachyspermum Ammi
• Family – Apiaceae (Umbelliferae)
• Useful plant part – Mature dry cremocarp fruit.

Origin & Production:

• Lovage is believed to have originated in Europe, Asia and North Africa.
• In India, it is grown in Madhya Pradesh, Andhra Pradesh Gujarat, Maharashtra and Rajasthan.

Plant:

• Lovage is an erect, weak, 1′ – 1.5′ long, branched perennial herb, with an aromatic odour. The leaves are ultimately compound. The inflorescence is compound umbel and bears small white or light blue flowers.
• The fruits are small, rough, curved cremocarp.
• The fruits contain volatile oil.
• It is grown during the winter season as a rabi crop.

Uses:

• The fruits are carminative, stimulant and enhance immunity. Hence used in abdominal ache, joint pain, cough and asthma etc.
• Thymol essential oil is extracted from the fruits and it is used in making balm, cream, soap etc.
• The fruits are used as a spice in making biscuits and many fried edibles.
• After child delivery, the lovage is given to the women in various forms to strengthen the immunity system.

 

Question 5.
Classify plant fibres on the basis of origin.
Answer:
Fibre Producing Plants:

• Plant fibres are used for the fulfilment of human requirements.
• From an economic point of view fibre producing plants are important just next to food crops.
• Out of the three basic requirements of human, clothes are the second basic requirement.
• From ancient time, plant fibres were used by men to cover their body. In comparison to plant fibres, animal fibres such as wool, silk and fur have limited use.

Types of Fibres:
Plant fibres are obtained from various parts of the plant body. On the basis of their origin and structure, plant fibres are of three types.

• Surface Fibres: These are produced as outgrowths from plant parts such as seed or surface of the fruit.
• Soft, Stem or Bast Fibres: These originate from phloem fibres of the stem of dicotyledonous plants. These are a special type of narrow, elongated and lignified cells.
  Example: Jute, Hemp and Patan.
• Hard or Leaf Fibres: These are derived from leaves of monocotyledonous plants such as – Moon, air, patera.

Classification of Plant Fibres:
Economic botanist A.F. Hill (1952) classified plant fibres, in six groups on the basis of their utility.

• Textile Fibres: These fibres are used to make clothes, ropes, fibre strings (suite), cloth bag (Sack) etc.
• Brush Fibres: These fibres are used in making brooms, brush etc.
  Example: Leaves of a palm tree (Khajur tree).
• Plaiting and Rough Weaving Fibres: These fibres are used for making basket, mats, caps, seats of chairs etc.
  Example: Bamboo.
• Filling Fibres: Used to fill mattresses, in making blankets and pillows etc.
  Example: Cotton, Madar, Semal, Coir (Coconut) etc.
• Natural Fibres: Used directly for covering the body.
  Example: Broussonetia papyrifera. Its bark is used to prepare tapa cloth.
• Papermaking fibres: Used to make paper, cardboard etc. Such as Bamboo, Eucalyptus, Certain grasses, Populus alba.

 

Question 6.
Write a note on Quinine.
Answer:
Quinine:

• The bark of stem of Cinchona tree contains quinine alkaloid in the highest amount. The bark is peeled out, dried and the useful medicine is extracted.
• More than 30 types of alkaloids have been identified from the bark of different species of Cinchona.
• Some of these are Quinine, Quinidine, Cinchonine, Cinchonidine etc. Some minor alkaloids found are Cinchotine, Hydroquinone, and Quinamine etc.

Medicinal Uses:

• Quinine is most effective and extensively used the medicine of Malaria. It targets the schizont stage of the parasite (Plasmodium vivax).
• It is useful in the treatment of pneumonia and amoebic dysentery.
• It is also used as tonic and antiseptic.
• It is used in the treatment of arthritis and tonsillitis.
• Indiscriminate use of quinine may induce deafness, lethargies, vomiting and blindness. In women, it may result in abortion or miscarriage.

RBSE Class 12 Biology Chapter 18 Essay Type Questions

Question 1.
Classify the plants on the basis of utility and explain in detail about textile fibres?
Answer:
1. Fibre Producing Plants:

• Plant fibres are used for the fulfilment of human requirements.
• From an economic point of view fibre producing plants are important just next to food crops.
• Out of the three basic requirements of human, clothes are the second basic requirement.
• From ancient time, plant fibres were used by men to cover their body. In comparison to plant fibres, animal fibres such as wool, silk and fur have limited use.

Types of Fibres:
Plant fibres are obtained from various parts of the plant body. On the basis of their origin and structure, plant fibres are of three types.

• Surface Fibres: These are produced as outgrowths from plant parts such as seed or surface of the fruit.
• Soft, Stem or Bast Fibres: These originate from phloem fibres of the stem of dicotyledonous plants. These are a special type of narrow, elongated and lignified cells.
  Example: Jute, Hemp and Patan.
• Hard or Leaf Fibres: These are derived from leaves of monocotyledonous plants such as – Moon, air, patera.

Classification of Plant Fibres:
Economic botanist A.F. Hill (1952) classified plant fibres, in six groups on the basis of their utility.

• Textile Fibres: These fibres are used to make clothes, ropes, fibre strings (suite), cloth bag (Sack) etc.
• Brush Fibres: These fibres are used in making brooms, brush etc.
  Example: Leaves of the palm tree (Khajur tree).
• Plaiting and Rough Weaving Fibres: These fibres are used for making basket, mats, caps, seats of chairs etc.
  Example: Bamboo.
• Filling Fibres: Used to fill mattresses, in making blankets and pillows etc.
  Example: Cotton, Madar, Semal, Coir (Coconut) etc.
• Natural Fibres: Used directly for covering the body.
  Example: Broussonetia papyrifera. Its bark is used to prepare tapa cloth.
• Papermaking fibres: Used to make paper, cardboard etc. Such as Bamboo, Eucalyptus, Certain grasses, Populus alba.

2. Cotton:

• Common name – “Kapas”
• Botanical name – Gossypium sp.
• Family – Malvaceae
• Economically important plant part – Fibres present on the surface of testa of seeds.
• Seeds for oil fatty oil (Binola oil)

Varieties of Cotton:
There are many varieties of cotton, but the following four species are cultivated at commercial scale.

• Gossypium hirsutum: Origin is new world or America It is also called as Upland cotton. It is extensively cultivated all over the World. Its fibres are thin, white and long.
• Gossypium herbaceum: It has originated in Africa of the ancient world. It is extensively cultivated in India, Iran, China, Russia etc. Fibres are of medium quality. This is also called Uppam Cotton.
• Gossypium arboreum: This is also called desi cotton (Asiatic cotton). It probably originated in Indo-China. It is cultivated in India, Myanmar, Malaysia, China, Taiwan. Fibres are thick but short in length.
• Gossypium barbadense: It probably originated in South America (Brazil) this is also called Egyptian cotton. On the basis of the quality of fibres, this is the best cotton. Fibres are used in the manufacture of waist wears (innerwear), hosiery items, towels and making soft clothes.

• Quality of cotton fibres depends on many factors such as strength, length, number of twists, fineness, colour, shine, counts, happiness and ginning percentage etc.
• India, USA, Russia, China, Brazil, Egypt, Pakistan, Turkey, Mexico and Sudan are major cotton-producing countries of the World.
• In India it is mostly cultivated in Maharashtra, Gujrat. Karnataka, Madhya Prades, Punjab, Rajasthan, Uttar Pradesh and Tamilnadu.

Note: During the ancient period, India was the main centre of production of cotton and cotton related products. The world-famous “Dacca Muslin” was produced in India.

Plant:

• Most agricultural varies of cotton are annual.
• Sowing of cotton is done from April to July and its collection is done from October to March.
• The plant is 2-6 feet long.
• The stem is erect, unbranched, woody and brown coloured.
• These leaves are palmately lobed. The flowers are large pedicellate, with three large bracts.
• The petals are normally large yellow, twisted.
• The flowers are bisexual with infinite stamens which are monadelphous. The ovary is superior with two or more locules.
• Fruits are loculicidal capsules. Young fruits are called bolls.
• The seeds are oval, brown and possess long, fine white fibrous outgrowths on the surface of the outer seed coat (testa).
• These form the commercial fibre and called lint or staple.
• Along with lint, small fibres are also present and are called the fuzz.
• Chemically, the lint is mainly cellulose (94%) and protein (1.3%) along with some other components.

Improved Varieties:
Several high yielding varieties of cotton have been developed by Cotton Technological Research Laboratory (CTRL) Matunga (Maharashtra) and Central Institute for Cotton Research (CICR) Nagpur (Maharashtra).
Some of these are as follows:
MCU-2, 3; AK-277; Sujata; Mahalaxmi; Varahlaxmi etc.

Uses of Cotton:

• Cotton clothes, blended clothes, hosiery items are manufactured.
• The cotton fibres are almost pure cellulose and hence used as a raw material in the cellulose industry.
• Used in making blankets, ropes, and floor spreadsheets (“Dariyna”) & in the tyre industry.
• Filling fibres in pillows, cushions, mattress, quilts etc.
• Used as absorbent cotton, making bandage etc.
• Cotton seeds are a source of semi-drying cottonseed oil.
• The cake left after crushing of seeds in nutritious fodder for cattle.

3. Sunn:

• Botanical name – Crotalaria juice
• Family – Leguminosae/Fabaceae
• Sub-family – Papilionatae
• Useful plant part – Bast fibres from the stem
• In India, Sunn is cultivated since ancient time for its fibres and green manure.
• Although its origin is not certainly known, some scientists believe that it might have originated in the Indian subcontinent.
• It is cultivated at large scale in Asian and African countries.
• In India, it is grown at large scale in Andhra Pradesh, Tamil Nadu and Madhya Pradesh and at normal scale in other states.

Plant:

• Sunn hemp plant is a 1.5-metre long annual plant. It is grown in the rainy season. In four months, the crop is ready for harvesting.
• Sunn fibres are obtained as bast fibres from stem of Sunn plant and fibres are separated from the stem by process of Retting.
• During this process bundles of fully mature plants are kept in water for 5-7 days for rotting.
• This rotting is done by a bacterium, Clostridium bacterium.
• After this, the fibres are pulled out from the stem and after washing and drying, put in bundles.

Uses of Fibres:

• Twisting of Sunn fibres is done to form ropes.
• Thin ropes, canvas, bags, fish trap nets are made from these fibres.
• Immature fibres are used to make cigarette paper and tissue paper.
• The whole plant is used as green manure.
• The gum obtained from seeds is used in printing/dyeing industry.

 

Question 2.
Describe in detail Rauwolfia and Asafoetida.
Answer:
Rauwolfia:

• Local Name – “Chotachand” “Medicine of Mad”
• Botanical Name – Rauvolfia serpentine (Rauwolfia serpentine)
• Family – Apocynaceae
• Useful plant part – Dry roots and bark of roots.

Origin:

• Rauvolfia has its origin in India. This plant is also found in other countries such as Bangladesh, Sri Lanka, Myanmar (Burma), Thailand, Indonesia, Malaysia and Africa.
• In India it is commercially grown in Assam, Tarai regions of Uttar Pradesh and the Himalayas, in Andhra Pradesh, Kerala, Maharashtra etc.
• It does not grow in Rajasthan.

Plant:

• It is evergreen, perennial shrub which normally attains a height of 60 cm. The roots are tuberous and spiral (like snape), wrinkled and rough with pale brown colour.
• The fresh roots smell like a snake and are shaped like snake hence the plant is also called snakeroot.
• Leaves are small, whorled and large spear-shaped. The inflorescence is racemose with small white or light pink coloured flowers.
• The fruit is a single-seeded capsule.

• The medicine is obtained from snake-shaped tuberous roots and their bark. 3-4 years old shrubs are chopped in the winter season and are dried.
• Rauvolfia plant contains about 80 (eighty) types of alkaloids. The bark of the root contains 90% of these alkaloids.
• The main alkaloids found in the bark are Reserpine (Most important), Reserpinine, Serpentine, Ajamaline, Ajamalinine, Rauwolfinine etc.

Uses:

• It is an effective remedy for insomnia, hysteria, and hypertension and is used in intense mental derangement (Psychosis). Hence it is known as medicine of mad.
• It is used as antitoxin in snake, scorpion and poisonous insect bite.
• Rauvolfia preparation induces contraction in the uterus and hence given to the pregnant women to ease the childbirth.
• Its decoction is beneficial in dysentery, diarrhoea, and abdominal ache.
• The decoction of Rauvolfia bark is anthelmintic.
• Some medicines derived from serpent wood are available in the market, such as Serpina tablet, Sarpgandha tablet, Ghanvati, Sleep pills etc.

Asafoetida:

• Local name – “Heeng”
• Botanical name – Ferula asafoetida
• Family – Apiaceae, (Umbelliferae)
• Useful plant part – Oleoresin gum secreted from root tubers

Origin and Production:
Heeng plant is cultivated in Afganistan, Baluchistan, Iran, Pakistan and India (Jammu & Kashmir).

Plants:

• The plant is a small-sized perennial shrub. The stem is erect with large leaves which are dissected.
• The roots and root tubers are conical in shape like a carrot.
• The inflorescence is umbel with unisexual and bisexual flowers. The flowers are small and dirty yellow coloured.
• Fruits are thin, oval, reddish-brown cremocarp.
• For obtaining asafoetida (Heeng) one-year-old plant is cut near the ground and from the cut end, the oleoresin gum is secreted from the root tuber part.
• This becomes a commercial heng on drying.

Chemical composition:

• The commercial asafoetida is yellow-brownish semi-dry or dry, acellular oleoresin gum.
• It tastes bitter and has a strong odour.
• Asafoetida does not contain any alkaloids.
• Besides resin, it contains, gums, essential oils such as Pinene, Umbelliferin, Ferulic acid.
• The strong and Alliaceous odour of asafoetida is due to pinene and the bitter taste is due to ferulic acid.

Medicinal Uses:

• Heeng is anthelmintic, Antispasmodic, Aphrodisiac, Carminative Diaphoretic, Digestive, Expectorant, Laxative, Diuretic and Stimulant.
• Asafoetida is used in chronic bronchitis, colic ache, toothache, indigestion, abdominal inflammation, epilepsy etc.
• Several Ayurvedic formulations are prepared using asafoetida as an important component.
• It is also used extensively as a condiment.

 

Question 3.
Write brief Spices.
Answer:
(1) Species Producing Plants:

• The history of the relationship between human and species is very old and interesting.
• In ancient time men were having strong desire towards species just next to gold.
• In that period, international trade was done mainly of these products.
• According to A.F. Hill (1952), the essential oil containing dry and hard parts of plants which are normally used in powder form is called species.
• The species are generally called as food adjuncts. These are not important as nutrient elements and source of energy because their, calorie value is very low but their use makes the food tasteful.
• Addition of species makes the food items fragrant, more nutritive and digestible as they promote the secretion of gastric juices and help in proper digestion and assimilation.
• In India, spices are obtained from several plants. In Rajasthan also many spices producing plants are grown.

Some of the important spices grown in India are:

1. Clove (Syzygium aromatic)
2. Fennel (Foeniculum vulgare)
3. Red Chillies (Capsicum annum)
4. Black pepper (Piper nigrum)
5. Cumin (Cuminum cyminum)
6. Lovage (Trachyspermum Ammi)
7. Coriander (Coriandrum sativum)
8. Turmeric (Curcuma longa)
9. Ginger (Zingiber officinale) etc.

(2) Clove:
1. Clove:
Local Name – “Long”
Botanical Name – Syzygium aromaticum
Family – Myrtaceae
Useful plant part – Dry floral buds.

• Clove is a native of a small island known as the Moluccas. Clove plant is a medium-sized (12-15 meters), branched, evergreen, beautiful tree.
• The dark red coloured flowers are borne in a compound raceme inflorescence.
• The floral buds are cylindrical, nail-like conical and have a fleshy base.
• Clove is derived by drying these unopened or semiopen buds.
• Tanzania produces the largest amount of clove in the world.
• Other major clove producing countries are Zanzibar, Madagascar and Indonesia.
• It is also grown in India, Srilanka and Malaysia.
• In India, it is grown in Tamilnadu (Kanya Kumari and Nilgiri mountain range) and Kerala (Kottayam and Quilon)
• The strong and pleasant odour of clove is due to the presence of volatile oil eugenol up to 13.2%.
• Clove oil is extracted from the floral buds by the steam distillation process.

Uses:

• Clove is used as spices to incorporate sweet and pleasant odour in the food products. It’s hot nature and pleasant odour makes it an important gradient of “Garm masala” (spicery).
• It is stimulant and carminative. It is used in indigestion and abdominal pain.
• Clove oil is used in making toothpaste, soap, cosmetic products, bakery products, pickles, and syrups etc.
• Used in the treatment of pain in teeth, inflammation of gums etc.
• Used as an ingredient in cough syrups, skin lotions and many Ayurvedic formulations.
• In Indonesia, it is consumed in large quantity in smoking tobacco named as Kretek.

2. Black pepper:

• Local Name – “Kali Mirch”
• Botanical Name – Piper nigrum
• Family – Piperaceae.
• Useful plant part -Unripe, dry drupe fruit.

Origin & Production:

• Place of origin of black pepper is South India and Indomalaya region. Among spices, black pepper is exported in the largest amount from India. Hence, black pepper is called the king of Indian spices.
• India and Indonesia are the largest producers of black pepper.
• In India, Kerala is the largest producer of this spice. It is also grown in Karnataka, Andra Pradesh, Assam & Bengal.
• The plant of black pepper is a weak stemmed perennial climber which twins around the columns and rises up.
• The leaves are simple, alternate, oval, broad large-sized and with a bitter taste. The inflorescence is catkin and contains 50 – 100-minute unisexual flowers.
• The fruits are spherical single-seeded drupe which is bright red when unripe. They become wrinkled and black on drying.
• After removing the black fruit wall, while seeds are obtained which are sold by the name white pepper. The taste of black pepper is bitter and its odour is very strong

Uses:

• The fruits of black pepper contain starch (28 – 49%), aromatic oil (1 – 3%), fibres and a small number of alkaloids. The aromatic oil pineal a, b. and the alkaloid piperine imparts strong odour and chilly taste to this spice.
• Black pepper is extensively used as spice and medicine.
  1. Used in edible preparations, vegetables to make them digestive.
  2. It is carminative and stimulates secretion of saliva and digestive juices.
  3. It can be used as a powder mixed with pure ghee to improve eye vision.
  4. Used in the preparation of drinks (“Thandai”), in making a sauce and “Chutney”.
  5. With mint, ginger and sugar candy the decoction is used to give relief in fever, cough, cold, sour throat etc.
  6. Meat is preserved by using black pepper.
  7. Used as an important ingredient in several Ayurvedic powdery formulations.

3. Turmeric:

• Local name – “Haldi”
• Botanical Name – Curcuma longa (Curcuma domestica)
• Family – Zingiberaceae
• Important Plant Part – Dried underground Rhizome

Origin & Production:

• Turmeric originated in south Asia. The main producing countries are India, China, Indonesia, Sri-Lanka and the West Indies. India is the largest producer and also consumer of turmeric.
• In India Andra Pradesh is the largest producer of this. Besides this in Tamilnadu, Maharashtra, Bihar, Kerala, West Bengal and Orissa also, turmeric is grown extensively.

Plant:

• The turmeric plant is an annual or perennial herb.
• The underground modified rhizomatous stem is well developed. It grows horizontally and produces clustered branches which are elliptical or cylindrical.
• The leaves formed on 1 – 1.5-meter tall aerial stem are quite large, broad and have parallel venation.
• The inflorescence is spike with yellow coloured flowers.
• The fruit is a capsule.
• Fresh rhizomes are cleaned and dried by proper devices (curing) and dry turmeric rhizomes are derived.
• The yellowish-orange colour is due to the presence of curcumin and the musky (Kasturi) odour is due to the presence of aromatic oils such as zingiberine, sesquiterpene, turmeric oil etc.

Uses:

• Turmeric is extensively used as spice and medicine. It is used as spices in vegetables, pickles, butter, cheese etc.
• As a medicine, it is an effective blood purifier. It is carminative and antispasmodic.
• It is extensively used in the treatment of external as well as internal injury.
• It is used in skin diseases and as an ingredient in cosmetics.
• As for dyeing agent, it is used to dye cotton, silk and wool fibres.
• Used as sacred material in many religious and cultural rituals.
• Useful in curing cough, cold and asthma.

4. Red chilli:

• Local name – “Mirch” – Red pepper
• Botanical Name – Capsicum annum
• Family – Solanaceae
• Useful plant part – Unripe green capsule fruits (Vegetables) Ripe red capsule fruits (spices)

Origin & Production:

• Centre of origin of chillies is tropical America and the West Indies. In India it was introduced very late, (probably in 17th century).
• Except for cold regions, presently it is cultivated in all parts of the world such as India, Africa, Japan, Mexico. Turkey and U.S.A.
• In India, it is extensively cultivated in Andhra Pradesh, Maharashtra, Karnataka, Tamilnadu, M.P., Punjab, Bihar and Rajasthan.

Plant:

• Chilli plant is annulled herb, and 1′ – 3′ tall. The leaves are simple, oval and bear white coloured solitary flower in their axil.
• The fruits are long, cylindrical many-seeded berries.
• The tender unripe fruits are green coloured but on ripening become bright red coloured.
• The fruits contain volatile, pungent and tangible compound capsaicin and different amount of vitamins, proteins carbohydrates and other substances.
• The red colour of the chilli fruit is due to the presence of capsanthin, capsorubin etc and carotene and lutein.
• There are many varieties of chillies in use such as sweet pepper, bell pepper, paprika, tables co etc.
• Shimla Mirch is a different species known as Capsicum frutescens and is used as salad.
• Chilli plant is cultivated mainly in winter season but some varieties are cultivated around the year.
• The ripened fruits are dried and powdered to obtain commercial chilli powder.

Uses:

• Powdered red chilli is one of the major spices. It is used mainly in vegetables, napkin, ketchup, chutney and pickles.
• Chilli is stimulant and carminative. It is also used in the treatment of flatulence.
• Chilli tincture is used as a gargle in the treatment of Pharyngitis.
• Externally the paste of chilli powder is used in the treatment of Waist pain, Nerve pain, Arthritis and Boil or sore caused by the plucking of hair.
• Unripe green fruits are used as Salad and in green sauce (“Chutney”).

5. Fennel:

• Local name – “Song”
• Botanical Name – Foeniculum vulgare
• Family – Apiaceae (Umbelliferae)
• Useful plant part – Mature Cremocarp fruit.

Origin & Production:

• Centre of origin of fennel is mediterranean sea region. It is extensively grown in several countries such as India, Morocco, Egypt, China etc.
• In India, the main states producing fennel are Maharashtra, Gujarat, Rajasthan, U.P. and Karnataka etc.

Plant:

• The fennel plant is a tall, branched herb or small shrub having a strong odour.
• The leaves are repeatedly dissected into small narrow segments and have the broadleaf base.
• The inflorescence is compound umbel containing a large number of small-sized greenish-yellow flowers. The whole inflorescence may be of 20 cm in diameter.
• The fruits are elliptical or oval green coloured and have stripped surface. It is schizocarp cremocarp which splits into two mericarps. The number of strips on the surface is usually five.
• Aromatic oil anethole and fenchone (1 – 6%) along with semi-drying fixed oil (12 – 18%) are present in the fruits.
• It is grown in the winter season.

Uses:

• Fruits are used as spices in pickles, biscuits and in other preparations.
• Sweet-smelling oil is used to add essence or scent in soap. Ayurvedic syrups and drinking syrups.
• Fennel is carminative and stimulant. Used in the treatment of stomach pain and hookworm in young babies.
• Used in flatulence and arthritis.
• Used as a mouth freshener.
• Used as ingredient in-chewing betel.

6. Coriander:

• Local Name – “Dhaniya”
• Botanical Name – Coriandrum sativum
• Family – Apiaceae, (Umbelliferae)
• Important plant part – Mature Cremocarp fruits and Tender shoots.

Origin & Production:

• Centre of origin of coriander is the Mediterranean region. It is cultivated in Russia, India, Morocco, Poland, Romania and U.S.A.
• In India, the main producer states are M.P., Maharashtra, Rajasthan, Tamilnadu, Karnataka and Bihar.
• In Rajasthan, maximum cultivation of coriander is done in Baran, Kota and Jhalawar.

Plant:

• The plant is an annual herb having a strong odour. It is cultivated for its foliage and the fruits. The plant is 2′ – 3′ long having a hollow weak and branched stem.
• Lower leaves are less dissected whereas the leaves on the upper side are ultimate.
• The inflorescence is a compound umbel. The flowers are small-sized and white coloured.
• The fruits are cremocarp with two mericarps. On the surface of fruits, ten longitudinal straight stripes are found and alternating with the straight stripes ten wavy strips or costa are found.
• The fruits contain aromatic oil coriander (1.0%) and dark brown nondrying oil.
• Coriander is normally cultivated in the winter season.

Uses:

• Coriander powder is the main ingredient used in vegetables, chat etc.
• Used in the preservation of different drinks (Gin), products of tobacco, and other edibles.
• The fruits are stimulant, carminative and strengthen abdomen and heart.
• The tender green leaves are chopped and used in flavouring and garnishing the cooked vegetables.
• Green leaves are used in preparing green sauce which is used in several forms as an adjunct.

7. Cumin:

• Common Name – “Jeera”
• Botanical Name – Cuminum cyminum
• Family – Apiaceae (Umbelliferae)
• Useful plant part – Dry Ripe cremocarp fruit.

Origin & Production:

• Cumin is believed to have originated in Levant state of Mediterranean region. It is cultivated in Iran, India, Morocco, China, Russia, Indonesia, Japan and Turkey.
• Iran is the largest producer and exporter country of Cumin.
• In India, it is cultivated at commercial scale in Punjab and Uttar Pradesh (U.P.).

Plant:

• Cumin plant is mall, normally unbranched annual herb having the slender and glabrous stem. The leaves are long, pinnately (Uni or bi) compound and dissected into fine segments.
• The inflorescence is compound umbel with small light purple coloured buds and white flowers
• The fruit is long, oval, cremocarp which splits into two mericarps. On the surface of the fruit, there are five prominent primary and four secondary stripes.
• Fruits contain 4.0% automatic oil known as cumin aldehyde and 10.0% light coloured nondrying fixed oil.
• Cumin is cultivated as a rabi crop.

Uses:

• Cumin is used in inducing fragrance in vegetables.
• Roasted cumin powder is used in adding essence in curd preparations, in drinks (Jal Jira) and also an ingredient in many Ayurvedic powders.
• It is stimulant and carminative and used in the treatment of flatulence and diarrhoea.
• The aromatic oil is used in perfumery and inducting essence in soups and syrups.

8. Lovage:

• Common Name – “Ajwayan”
• Botanical Name – Trachyspermum Ammi
• Family – Apiaceae (Umbelliferae)
• Useful plant part – Mature dry cremocarp fruit.

Origin & Production:

• Lovage is believed to have originated in Europe, Asia and North Africa.
• In India, it is grown in Madhya Pradesh, Andhra Pradesh Gujarat, Maharashtra and Rajasthan.
• Plant of Lovage is an erect, weak, 1′ – 1.5′ long, branched perennial herb, with an aromatic odour.
• The leaves are ultimately compound. The inflorescence is compound umbel and bears small white or light blue flowers.
• The fruits are small, rough, curved cremocarp.
• The fruits contain volatile oil.
• It is grown during the winter season as a rabi crop.

Uses:

• The fruits are carminative, stimulant and enhance immunity. Hence used in abdominal ache, joint pain, cough and asthma etc.
• Thymol essential oil is extracted from the fruits and it is used in making balm, cream, soap etc.
• The fruits are used as a spice in making biscuits and many fried edibles.
• After child delivery, the lovage is given to the women in various forms to strengthen the immunity system.

 

Question 4.
Make a list of main medicinal plants of Rajasthan.
Answer:
Oil-producing plants:
Chemically fatty oils are complex organic compounds which are immiscible with water and remain in liquid (oil) or solid or semi-solid (Fat) state at normal temperature. These are derived from different parts of plants such as fruits or seeds etc.
Two types of oils are found in plants:

1. Aromatic, essential or volatile oils.
2. Fatty, fixed or non-volatile oils.

1. Aromatic oils:
These are volatile hydrocarbons having a strong odour. These are derived through the process of distillation.
Example: “Mogra”. Jasmine, Rose, “Khas – Khas” etc.

2. Fatty oils:
These are non-volatile oils and ester of fatty acids and tri-glyceraldehyde alcohol (Glycerol). These are derived through mechanical extraction and not by distillation. Example: Edible oils (groundnut, mustard, soya bean, sunflower etc.) and many non-edible oils (castor, “neem”, Karan).
Based on their behaviour when kept open in the air, the fatty oils are categorised into four types:

1. Drying oil – Form a thin and delicate layer on the surface when kept open in the air.
   Example: Linseed oil, soyabean oil “Kusum” oil.
2. Semi drying oil – Form a thin layer when kept open in air for a long time.
   Example: Cottonseed oil, “Til” oil, sunflower oil.
3. Non-drying oil – These do not form any type of layer on the surface even after prolonged exposure to air and remain in liquid form.
   Example: Groundnut oil, castor oil, mustard oil.
4. Fat or tallow – These remain in solid or semisolid state at normal temperature. Example: Coconut oil, palm oil etc.

1. Mustard:

• Common name – Indian colza (yellow mustard)
• Botanical name Brassica napus var. glaucoma (Brassica camp trips var. Sarson)
• Family – Brassicaceae (Cruciferae)
• Useful oil yielding part – seeds.

Many other varieties of mustard such as black mustard, brown mustard, “Rai”, black “Rai”, white “Rai” etc. are also economically important.

Origin & Production:

• History of the use of mustard as spices is very old. Several species of mustard are believed to have originated in Asia minor – Iran, middle Asia, Himalayan region, and Mediterranean sea region. Mustard is mainly ‘Rabi’ crop.
• It is sown during October – November and harvested during February March. It is cultivated mainly in the non irrigated areas and in irrigated areas at some places.
• India occupies first place among the mustard producing countries. In India, U.P. and Rajasthan are the main producers.
• In Rajasthan, mustard is extensively cultivated in Bharatpur, Alwar, Sawaimadhopur, Karoli, and other districts.
  Besides U.P. and Rajasthan, Punjab, Bihar, Madhya Pradesh are main states producing mustard.

2. Mustard plant:

• The mustard plant is an annual, weak, poorly branched plant. It has a tap root system.
• The stem is herbaceous, branched, erect, solid, cylindrical, nodes and internodes are clear.

• The leaf is simple, alternate, radicle or cauline, usually entire, sometimes lobed, petiolate, exstipulate, reticulate venation, have a strong odour. The inflorescence is raceme or corymbose raceme.
• The flower is ebracteate, pedicellate, usually actinomorphic, hermaphrodite, complete, regular, shiny yellowish in colour.
• The fruit is siliqua or silicula.
• Seeds are light yellow, oil-containing and non-endospermic.
• Under normal conditions, production of mustard is 1000 – 1200 kg per hectare. Seeds contain 30 – 40% oil, which is extracted mechanically by oil mills and Ghani’s (milling station).
• Oil is heavy and bright yellow in colour. The strong and pungent odour of mustard oil is due to sulphur containing compound Allyl isothiocyanate.
• This oil is non-drying oil and oil of some varieties is semi-drying type.
• The typical fatty acid of this oil is Erucic acid. Other fatty acids are oleic acid and palmitic acid.

Improved Varieties:
For Rajasthan, some of the varieties suggested are Poosa Kalyani (Lotni Sarson), Varuna, Durgamani, RH-30 and TM-11. Tm-11 contains more oil contents than other varieties.

Economic Importance:

• One of the main edible oil which is used for cooking.
• Oil is also used for massage, as hair oil and for lighting lamp.
• A husk of oil seeds after extraction of oil is used in the form of cake for cattle.
• Oil is used in the manufacturing of soap and making rubber substitutes.
• Used as a lubricant in machines.
• Used for softening of leather goods.
• Seeds used as spices and used in pickles.
• Leaves are cooked as vegetables.

3. Groundnut, Peanut:

• Common name – Groundnut (“Mung fail”)
• Botanical name – Arachis hypogea
• Family – Fabaceae (Leguminosae)
• Sub-family – Papilionatae
• Useful oil yielding part – Seeds.

Origin and Production:

• Centre of origin of groundnut is Brazil (South America) No wild species of this plant is known. Besides Brazil, six more secondary and tertiary centres of origin are known.
• At present groundnut is commercially produced in the temperate and tropical region of the world. India is first in production and China is in the second position in terms of groundnut production.
• Nigeria is the biggest exporter and France is the biggest importer. Gujarat, Maharashtra, Andhra Pradesh. Tamilnadu and Karnataka are the main Indian states producing peanut.

Plant:

• Plant of groundnut is semi-erect or spreading and branched annual herb. The taproot system harbours Rhizobium bacteria in the root nodules.
• The leaves are pinnately compound containing four leaflets.
• The flowers are typically papilionaceous type. The flowers develop on the positively geotropic carpophores arising from the base of the stem.
• After pollination, the carpophore enters into soil hence the fruit is formed underground. This feature is called geocarpic.
• Groundnut shows self-pollination. The fruit of groundnut is indehiscent lomentum and contains 1-5 seeds.
• The cotyledons contain 43 – 55% oil and 25 – 28% protein.
• Groundnut is grown during rainy season as “Kharif” crop.
• The crop matures in 100 – 130 days. Hybrid varieties produce 10 – 15 quintal per hectare. 100 kg (one quintal) groundnut pods yield about 70 – 75 kg seeds.

Properties of Oil:

• Groundnut oil is non-drying edible oil. Colour is bright yellow and with good odour. The oil contains fatty acid oleic acid in maximum amount (56%). Besides this, there are linolenic acid (25%), palmitic acid (6 – 12%) and arachidic acid also.
• It contains phosphorus and vitamins (Thiamine, Riboflavin, Niacin) in a sufficient amount.

Improved Varieties:
Suitable varieties for Rajasthan are RS-1, RSB-87, AK-12, 24, MA-10, Chandra, Girnar.

Economic Importance:

• Seeds of Groundnut are highly nutritious and eaten raw or as roasted. One pound of groundnut contains 2700 Calorie energy.
• Oil is mainly used for cooking as well as for frying.
• Hydrogenation of oil is done to form vegetable ghee.
• After taking out oil, the husk of oilseeds is used as nutritious cake for cattle.
• Oil is also used for making soap and in cosmetics.
• This is also grown as an alternating crop in crop rotation and as mixed cropping due to the presence of Rhizobium bacteria in root nodules.
• Synthetic fibre Ardil is made from its protein.
• Toxicity of certain pesticides such as serotonin, nicotine can be increased by mixing this oil.
• Good quality cake of groundnut can be used as a protein supplement after grinding.

4. Coconut:

• Common name – (Coconut- “Khopra”)
• Botanical Name – Cocos nucifera
• Family – Arecaceae or Palmae
• Useful oil yielding part – Endosperm

Origin and Production:

• There are three views of scientists on the origin of coconut. According to one view, it originated in North Andes.
• Second view states about the origin in areas of southern and central America and the third view is that it originated at any place of South-East Asia.
• The coconut palm is grown in coastal areas of the humid tropical climate.
• Important countries producing coconut are-Indonesia, Philippines, India, Tanzania, Kenya, Bangladesh, Srilanka, Papua, New Guivania etc.
• Although in last century India was first among coconut producing countries of the world but now has come down to the third position.
• Indonesia and the Philippines are on the first and second position. In India, Kerala is the main producer of coconut and accounts for 46% of total production in this country.
• Besides this, it also grows in Tamilnadu, Karnataka, Andra Pradesh, Goa, Daman & Orissa, Maharashtra, Gujarat and West Bengal. In Rajasthan, it is not produced at a commercial level.

• The generic name Cocos is derived from a Portuguese word Coco which literally means monkey, as the fruit of coconut resembles with the head of a monkey.
• The species name Nucifera means nut-bearing.
• This plant is a novel gift of nature to human. All parts of this plant are useful for men in a different form.
• After cotton, this is the second important plant which provides both important edible oil as well as fibres in high amount. On account of this, it is called Wonder plant.

Plant:

• Coconut plant is a tall tree approximately 10 – 24 meters long and is normally unbranched. The main trunk is long, straight, thin with leaf scars on the surface. A crown of very large-sized (2 – 6 meters long) leaves are borne at the top.
• The leaves are paripinnate compound and number about 30 – 40 in a crown. The mature coconut plant bears compound spadix inflorescence.
• The flowers are unisexual and the plant is monoecious. Each branch of the inflorescence produces 30 – 40 lateral branches and on each branch 15 – 20 fruits are formed.
• After fertilization, fruit ripening is completed in about one year. Coconut fruit is drupe with three-layered fruit wall.
• The epicarp is thin and smooth, the mesocarp is fibrous and the endocarp is hard and woody in nature.
• The commercial fibre named as coir is obtained from the fibrous mesocarp. The coir is used in making cushions and mattresses.
• Inside the stony woody endocarp is present, the oily endosperm, which in common language called as “Giri”, “Khopra” or “Chittak”. Oil is derived from this only. The mature endosperm contains 60 – 70% fatty acid.
• Initially, the endosperm is in liquid form within the endocarp and called coconut milk which is highly nutritious and used as a drink.
• Fruits are produced around the year. Oil is extracted from the mature endosperm of coconut by different methods.

Qualities of Oil:

• Coconut oil in pure form is colourless or very light yellow in colour and it is liquid at above 23 – 24°C and below this as semisolid or solid.
• Main fatty acids present are lauric acid (44 – 51%), myristic acid (13 – 18.5%) and palmitic acid (7.5 – 10.5%) This oil is non-drying type.

Improved varieties:
Andaman General, Anand Ganga, Chandralakshay and VHC-1.

Uses of Oil:

• Extensively used as cooking oil.
• Many food products are formed from oil and Giri such as margarine (artificial butter), Candybar, sweets and biscuits.
• Hydrogenation of oil leads to the formation of vegetable ghee.
• Most commonly used as hair oil. Many cosmetic products such as bath soap, shampoo, cream, shaving cream etc are prepared from it.
• Husk left after extraction of oil, “Poonac” is a portion of ideal animal food.

Other Uses:

• It is an important material in religions, cultural and marriage ceremony.
• Toddy is being derived by causing a wound on the inflorescence. Toddy is further used to make sugar.
• Mesocarp of fruit is used to form coir fibre, which is used to form ropes, brush, broom and mattresses.
• Coconut milk is an ideal and nutritious drink.
• The stem of coconut is used as supporting woody columns, leaves are used in making roof and charcoal are made from the woody stem.

5. Castor Oil Plant:

• Common name – “Aranda”
• Botanical name – Ricinus communis
• Family – Euphorbiaceae
• Plant part used for oil yielding – Endosperm

Origin and Production:

• Castor plant has originated in India and North Africa. It is mentioned also in “Sushruta Ayurveda”.
• Now, this is grown in countries having tropical and subtropical climatic conditions. Major producer countries are Brazil,
• India, Russia, Argentina and other countries such as China, Thailand, Sudan etc.
• In India, it is grown in states of Andhra Pradesh. Gujarat, Karnataka, Madhya Pradesh, Orissa and Rajasthan. Sirohi district probably is a maximum producer of castor in Rajasthan.

Plant:

• Castor plant is long, annual, weak, green and small plant 2 – 3 metres in length. Some dwarf varieties are more popular.
• The stem is weak, coloured, mostly hollow branched and glabrous.

• The leave is green-greyish red simple, palmately lobed with multicostate reticulate venation and contains watery latex.
• The inflorescence is branched raceme having unisexual flowers.
• The plants are monoecious. Both male and female flowers are present in the inflorescence with a male near the basal region and female towards the upper side.
• In male flowers, 5 stamens are present which are branched.
• The female flowers are relatively few in number. The gynoecium is tri-carpellary syncarpous and trilocular. Each locule bears one ovule and hence one seed is formed in each locule.
• The fruit is Regma which dehisces at maturity and splits into three parts, each part having one seed.
• The seed coat is hard but smooth, variously spotted and has a corky outgrowth called caruncle.
• There are two papery cotyledons surrounded by the massive, fleshy, oil containing endosperm inside the seed coat.
• The seeds are endospermic and oil is extracted from the endosperm only.
• The plant is sown during the rainy season and the crop produce is obtained in 9 – 12 months.

Properties of Oil:

• Castor oil is non-drying oil, colourless, or light yellow or green, non-soluble in petroleum ether and viscous.
• It contains ricinoleic acid (91 – 95%) in the maximum amount.
• It also contains linoleic acid (4 – 5%) and very little amount of palmitic acid and stearic acid as a fatty acid.

Uses of Oil:

• Fatty oil of castor is cathartic and lubricant. It is a mild purgative used for the treatment of constipation. Purgative effect of oil is due to ricinoleic acid.
• Used in making transparent soap and toothpaste.
• Used as a lubricant in machines and aircraft.
• Although oil is a non-drying type, after making alternation in its property, it can be used for making paints and varnish.
• Grease, the polish is made by hydrogenation of castor oil.
• This oil is also used in making pesticides.
• The husk is used as manure and pesticides.
• Used in manufacturing artificial leather, oil clothes and plastic.

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