Quinine London. It remained the antimalarial drug of choice until the 1940s, when other drugs took over. The form of quinine most effective in treating malaria was found by Charles Marie de La Condamine in 1737. In 1820, French researchers Pierre Joseph Pelletier and Joseph Bienaimé Caventou first isolated quinine from the bark of a tree in the genus "Cinchona" - probably "Cinchona officinalis" - and subsequently named the substance. The name was derived from the original Quechua (Inca) word for the cinchona tree bark, "quina" or "quina-quina", which means "bark of bark" or "holy bark". Prior to 1820, the bark
Bark bread bark is the only part of a tree trunk that is actually edible, the remaining bark and wood is made up of cellulose which animals, including humans, cannot digest. The dried and ground inner bark was added in proportions like 1/4th to 1/3rd "bark flour" to the remaining grain flour. Erik Pontoppidan, the Bishop of Bergen, Norway, in the mid 18th century, recommended using elm, as it helped the often crumbly bark bread hold together better. The bark will, however, add a rather bitter taste to the bread, and give particularly white bread an unappetizing grey-green hue. Another problem is