Coumarou'na (Dip'teryx) odora'ta, Tonka Bean; Coumarinum, Coumarin, N.F. -- The anhydride of ortho-oxycinnamic acid occurring naturally in this plant, also in Melilo'tus officina'lis and others, or prepared synthetically; Guiana. Large tree; fruit resembles mango, peach, oblong-ovate, single-seeded; seed 4 Cm. (1 3/5') long, compressed, rounded at each end, testa dark brown, thin, wrinkled, somewhat glossy, often covered with small white crystals (coumarin); kernel brownish, oily; odor agreeably aromatic, resembling vanilla; taste bitter, aromatic. There are two varieties: 1, Dutch; 2, English; contains coumarin (odorous principle) 1.5-2 p.c., fixed oil 25 p.c., sugar, mucilage. Coumarin, CHO -- developed in process of curing by steeping seed in rum, or 80 p.c. alcohol, for 1-2 days, concentrating, adding water to separate fixed oil; occurs in colorless, prismatic crystals, charateristic fragrant odor, bitter, aromatic, burning taste; soluble in alcohol, ether, chloroform, fixed or volatile oils, sparingly in water, more readily in hot water. Saturated aqueous solution + iodine T.S. -- brown, flocculent precipitate, which clots on shaking, forming dark green curdy mass and clear liquid (dist. from vanillin); solution in ether -- not extracted by ammonia water (dist. from vanillin). Narcotic, stimulant, insecticide, paralyzant to the heart; whooping-cough (fluidextract), flavoring sachets, cigars, tobacco, butter, perfumery, deodorizing iodoform. Dose, gr. 5-10 (.3-.6 Gm.). Coumarin 65 times stronger; 1. Oleum Ricini Aromaticum, 1/100 p.c.