The assay measured 0.8 grains (52 mg) per glass-full (a fatal human dose for an adult can be as little as 30 mg[12]). The water also contained the alkaloid brucine and other substances, suggesting that the source was a rodent poison derived from the tree Strychnos nux-vomica.[13]: 22 It was incorrectly reported in the press at the time that the amount of strychnine in a glass of the Poland Spring water was far in excess of a fatal dose.[13]: 30
A small, nonlethal, amount of strychnine was also detected in the cascara capsules, which contained a mixture of Rhamnus purshiana and Strychnos nux-vomica; however, strychnine is a natural component of the latter.[13]: 46
Jordan also publicly disparaged the view that the poisoned Poland Spring water incident represented a murder attempt.[18][13]: 25
Jordan was well aware of at least some of strychnine's properties.[13]: 104
Jordan also expressed concern that the press accounts of Stanford's death were unfairly damaging Berner's reputation.[13]: 106
Malone, M.H.; St. John-Allan, K.M.; Bejar, E. (1992). "Brucine lethality in mice". Journal of Ethnopharmacology. 35 (3): 295–297. doi:10.1016/0378-8741(92)90028-P. PMID1347799.
Breslin, P.A.S.; Beauchamp, G.K. (1995). "Suppression of bitterness by sodium: Variation among bitter taste stimuli". Chemical Senses. 20 (6): 609–623. doi:10.1093/chemse/20.6.609. PMID8788095.
Morris, A.D. (2004). "The Mysterious Death of Jane Stanford"(PDF). Hawaiian Journal of History. Book Review. 38. Hawaiian Historical Society: 195–197. Retrieved December 21, 2012.
huji.ac.il
bitterdb.agri.huji.ac.il
"Brucine". BitterDB. The Hebrew University of Jerusalem. 2018. Retrieved October 11, 2018.
"Strychnine". BitterDB. The Hebrew University of Jerusalem. 2018. Retrieved October 11, 2018.
Malone, M.H.; St. John-Allan, K.M.; Bejar, E. (1992). "Brucine lethality in mice". Journal of Ethnopharmacology. 35 (3): 295–297. doi:10.1016/0378-8741(92)90028-P. PMID1347799.
Breslin, P.A.S.; Beauchamp, G.K. (1995). "Suppression of bitterness by sodium: Variation among bitter taste stimuli". Chemical Senses. 20 (6): 609–623. doi:10.1093/chemse/20.6.609. PMID8788095.