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1.
An infusion is created by placing a fragrant or medicinal material into oil and gently heating until the
has extracted the fragrance or therapeutic benefit of the material
2.
is a method of scent extraction using trays of animal fat that were the receiving media for delicate flowers like jasmine, gardenia and tuberose.
3.
, the art of placing the plant material over steam, and separating the “oil” of the plant from the water constituents.
4.
Tincturing most often required an alcohol base. The alcohol could be wine, or something stronger, like brandy or vodka but the bost useful is 190 proof grain alcohol. Distilled water and
is also commonly used in the preperation of a tincture.
5.
Most alcoholic tinctures could be kept up to an average of
years depending on the materials, strength of the alcohol, and storage conditions. Please spell out the number.
6.
Tincturing: This is the process employed by steeping the botanical material in a liquid
, thereby infusing the material with the active constituents of the herb or other botanical material. These constituents are also known as “
.”
7.
Most people will think of an herb as the fresh or green portion of the plant but in truth it refers to any part of the plant including the
.
8.
Menstruum: This is the liquid used to extract the constituent of the material being used and is sometimes called a
; it is most often alcohol but water and glycerin are also used.
9.
Most materials are solvent in alcohol but some perform better in water, however water is subject to allowing the growth of bacterial, mold and fungus so once the extraction has been completed alcohol, over
% of the final preparation, will be added for it preservative qualities. Use numbers for this answer.
10.
Grinding: Also known as “
” is the process whereby the fresh or dried botanical is reduced in size to create more surface area for extraction.
11.
Containers made for food-grade products such as high density polyethylene (HDPE) as also ok for use but if the herb or material being tinctured contains a high percentage of
then the tincture will need to be stored in a glass container less this be absorbed into the plastic.
12.
This is the slurry during the process of extraction. If using a fresh herb or a very fine ground herb it may look just like mud and be just as hard to pour from the container to the pressing cloth.
[ ] a. Extort Medium
[ ] b. Macerating Extract
[ ] c. Insoluble Marc
[ ] d. Heraldic Extract
[ ] e. Tincture Extract
[ ] f. Both 2 & 5
[ ] g. Both 2 & 4
13.
Maceration: This is the term used for the process of steeping the ground material in the menstruum. For many materials a period of
weeks will be sufficient but for some materials it may take several months and may require filtering and adding fresh materials. Spell out the word.
14.
Maceration Conditions: This is usually accomplished at a
room temperature in a dark place such as a cupboard or dimly lit room or basement.
15.
Shaking: Also known as “
”, is the process that allows for complete contact between the menstruum and the botanical material.
16.
: This can be a multilayered piece of cheesecloth or a layer of pressure-resistant polypropylene cloth specifically designed for holding the macerating extract during pressing; however almost any natural fiber cloth such as linen will work too.
17.
Name the three methods of pressing: by
,
press,
press.
18.
: This is your pressed cake of botanical material, it should be nearly dry and free from all of its medicinal or fragrance.
19.
: Is the final stages of filtration
20.
The material that settles to the bottom of your jar is known as
or sludge. It is not in solution with the tincture and will need to be removed before it starts to draw the extractives back out of the tincture.
21.
If your filtration techniques were not right, your exposure to light and heat was not controlled or even chemical degradation can occur, especially if the strength of the alcohol used.
is when solid particle “seep out” of the tincture.
22.
Storage Containers: Ideally the best storage container is a small mouth amber glass jar such as a Boston round with a phenolic cap to prevent evaporation. The filtered tincture should be poured into this container, labeled with
,
,
, and be recorded with any identifying numbers associated with this batch of tincture.
23.
The best alcohol to use is grain alcohol,
proofs
24.
Leaves and flowers are best when harvested in mid -
after the dew has evaporated.
25.
The leaves will contain the most potency __________ the plant flowers making it an ideal time to harvest.
[ ] a. before
[ ] b. after
[ ] c. during
26.
Leaves from biennials are harvested in the _________ of the first year of growth
[ ] a. fall
[ ] b. spring
[ ] c. winter
[ ] d. summer
27.
Roots are harvested at the ______ of the growing season
[ ] a. option a
[ ] b. beginning
[ ] c. middle
[ ] d. end
[ ] e. anytime
28.
Harvest seeds when they are completely ___________ and easily separated from the plant.
[ ] a. mature
[ ] b. dry
[ ] c. immature
[ ] d. moist
29.
Seeds are best when harvested in _______ afternoon on a very hot or dry day
[ ] a. early
[ ] b. late
[ ] c. mid
30.
A standard tincture ratio for dry materials is _______
[ ] a. 1:5
[ ] b. 1:2
[ ] c. 50A:50W
[ ] d. 50A:20W
[ ] e. A & C
[ ] f. B & D
31.
A formula of 50A:40W:10GLY - Please denote the following parts:
50
: 40
: 10
32.
When making a fresh herb tincture no water is added to the menstrum because?
[ ] a. It needs to be preserved
[ ] b. It will weaken the tincture
[ ] c. It already has enough water
[ ] d. None of the above
33.
The following is a formula to determine ... what?
P= proof of spirits
C= absolute alcohol
P/2 = C
[ ] a. Formula to determine the type of alcohol
[ ] b. Formula to determine proof of the spirit
[ ] c. Formula to determine the alcohol content of the spirit
[ ] d. A P to C computer glitch
[ ] e. Who cares just pass the booze
34.
Fresh herbs and plants will contain between 40% to 90% water depending on the growing conditions, their cellular structure and how their tissues are made. If you are making a fresh herb tincture and you want to know the absolute alcohol content of you finished tincture then you must account for the water that has been contributed from the plant to the tincture. There are at least two very good reasons for knowing this information.
1. To achieve optimal extraction of the active constituent will depend on the solubility of the material in water or alcohol.
2. If you are using fresh material and do not know the percentage of water then you will be unable to assure :
[ ] a. complete extraction of all constituents
[ ] b. a proper amount of preservative for your tincture
[ ] c. determine if you need to add more material to the tincture
[ ] d. All of the above
[ ] e. None of the above
35.
What is this formula used for in tincturing?
F = weight of fresh herb
D = weight if dried herb
W = water content of herb in % of total fresh herb weight
D / F X 100 = % of dry weight
[ ] a. If you need to use only alcohol in the tincture
[ ] b. How much water to add to the tincture
[ ] c. To determine the water content of the tincture
[ ] d. To determine if the tincture will be preserved
36.
Each plant can consists of alkaloids, fats, fixed oils, essential oils, glycosides, resins, sesquiterpenes, waxes, and other materials. The alcohol will break down all of these materials and each will contribute to your final extract.
[ ] a. True
[ ] b. False
37.
Water will not dissolve alkaloids, gums, polysaccharides, proteins, saponins, tannins, etc. from the herb.
[ ] a. True
[ ] b. False
38.
Tinctures are a unique way to obtain materials that would be too costly or difficult to obtain otherwise for use in perfumery.
[ ] a. True
[ ] b. False
39.
I currently have
tinctures maturing.
40.
It's the holiday season, I have too much to do and not enough time in my day as it is, so I'm not going to worry about tinctures.
[ ] a. True
[ ] b. False
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