D. EVALUATION OF CRUDE DRUGS

b. Organoleptic

Use of senses sight, texture, taste, smell

a. Chemical
b. Organoleptic
c. Pharmacologic
d. Physical

c. Microscopic

Use of microscope (e.g. histologic analysis)

a. Physical
b. Chemical
c. Microscopic
d. Pharmacologic

d. Physical

Use of physical constants - quality

a. Organoleptic
b. Pharmacologic
c. Chemical
d. Physical

c. Chemical

Uses chemical assay - quantity ("official potency")

a. Physical
b. Organoleptic
c. Chemical
d. Microscopic

c. Chemical

Used to determine the quantity

a. Physical
b. Organoleptic
c. Chemical
d. Microscopic

c. Chemical

Used to determine the "official potency"

a. Physical
b. Organoleptic
c. Chemical
d. Microscopic

b. Chemical

Best method

a. Physical
b. Chemical
c. Organoleptic
d. Pharmacologic

a. Chemical

Determines toxic and effective concentration

a. Chemical
b. Physical
c. Organoleptic
d. Microscopic

c. Pharmacologic

Use of organisms (bioassays)

a. Organoleptic
b. Physical
c. Pharmacologic
d. Chemical

d. Pharmacologic

Animal studies

a. Chemical
b. Physical
c. Organoleptic
d. Pharmacologic

b. Pharmacologic

• in vivo → organism

• in vitro → ELISA,cell lines, PCR, qPCR

Efficacy, safety, toxicity

a. Organoleptic
b. Pharmacologic
c. Microscopic
d. Physical

d. Microscopic

Starch

a. Organoleptic
b. Physical
c. Chemical
d. Microscopic

b. Adulteration

Reduction in quality or quantity

a. Deterioration
b. Adulteration
c. Inferiority
d. Substitution

c. Sophistication

Intentional addition

a. Admixture
b. Inferiority
c. Sophistication
d. Spoilage

a. Admixture

Careless addition

a. Admixture
b. Substitution
c. Deterioration
d. Inferiority

d. Spoilage

Destruction by living factors (e.g. fungi, bacteria)

a. Deterioration
b. Sophistication
c. Inferiority
d. Spoilage

a. Admixture

Unintentional (lack of knowledge, high margin of error)

a. Admixture
b. Sophistication
c. Inferiority
d. Substitution

c. Spoilage

Prevented by drying

a. Deterioration
b. Admixture
c. Spoilage
d. Inferiority

a. Deterioration

Destruction by nonliving factors (e.g. heat, light)

a. Deterioration
b. Inferiority
c. Admixture
d. Sophistication

b. Inferiority

Substandard (below minimum stated quantity)

a. Sophistication
b. Inferiority
c. Substitution
d. Admixture

c. Inferiority

Below minimum stated quantity

a. Admixture
b. Deterioration
c. Inferiority
d. Spoilage

a. Substitution

Different compound from labeled one

a. Substitution
b. Sophistication
c. Deterioration
d. Admixture