[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

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The goal here is to create large, well formed sugar crystals that demonstrate the underlying crystal structure (monoclinic). Sugar crystals may at first appear to be cubical as with table salt. But upon closer inspection, they are a bit tilted. Magnify some sugar right out of the bag and you’ll see the same structure on a smaller scale.

You can start with as much as about 3 cups of sugar for this procedure. You’ll get more crystal, but it starts more quickly than I wanted. I’ve seen many internet sites call for only 2 cups, but I don’t think you’ll get too much from that. I chose 2.5 so that I would still get a good crystal but the process would start more gradually. My hypothesis is that the key to growing well-formed crystals is slow growth. Does it really matter? Only more experimenting will tell.

Try using different shapes for the weight or adding food coloring. We make a “crystal tree” each year using a ring stand with several rings as the structure.

An explanation I often see for the slow growth of sugar crystals implies that the cooled solution is saturated and crystallization takes place as water evaporates. That explanation makes no sense given that the volume barely changes, if at all. I found this page from the New Zealand Institute of Food Science and Technology to be quite enlightening. Who knew that sugar had a metastable region?

https://www.nzifst.org.nz/unitoperations/conteqseparation10.htm

Based upon my measurement of a cup of sugar to be about 230 g and an ambient temperature of 20 C, one should stay a bit under the 3 to 1 ratio. Maybe more like 2.7 to 1. You certainly want to avoid “spontaneous nucleation”. I’ve had students who put the jar into the freezer to cool it down more quickly. The result resembles slush. Very tiny crystals, presumably from quick and pervasive growth.