Bovine bezoar is an important and precious medicinal herb. Natural bovine bezoar is usually oval, irregularly spherical, triangular, or square-shaped, with a few being tubular or granular. The surface is yellowish-red to brownish-yellow, shiny and fine; some surfaces are rough or have cracks, with a slight luster. It is light and easy to break, with concentric rings on the cross section, and some may have white spots. It has a clear and fragrant smell, and tastes bitter at first and then sweet, with a cooling sensation. It is crispy but does not stick to the teeth. When bovine bezoar powder is dissolved in water and applied to the nails, it often lasts for a long time (commonly known as "nail staining"). The quality of bovine bezoar is considered good when it is large, neat, bright, bitter in color, light and crispy in texture, fine and fragrant in smell.
In addition to mastering the above points, it is also important to be aware of the following three common types of adulterated bovine bezoar:
Firstly, there is starch adulterated bovine bezoar, which is often mixed with bovine bezoar fragments. Starch granules can be detected under a microscope, and they turn blue when tested with iodine reagent.
Secondly, there is iron powder adulterated bovine bezoar. In bovine bezoar fragments, there are sometimes brownish flakes or irregular particles, which can be magnetically attracted.
Thirdly, there is sugar adulterated bovine bezoar. It is generally intact bovine bezoar, with each one tightly wrapped in multiple layers of white cotton thread. After removing the thread, it appears as a spherical, oval, triangular, or square shape. The surface is blackish-brown or dark brownish-yellow, with varying shades, fine and non-glossy, with indentation marks from the thread, and few cracks. It is heavy, not crispy, and not easily separated into layers. The cross section is brownish-yellow, with tightly packed and fine concentric patterns, soft and sticky when rubbed by hand; it tastes sweet without bitterness and lacks a cooling sensation.
