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Camphor

Camphor is a component in many analgesic, sore muscle, and chest rubs and in natural cough suppressants.

Chemical Formula: C₁₀H₁₆O₁

Other names: 1,7,7-Trimethylbicyclo(2.2.1)heptan-2-one

Layman's explanation: Camphor is found in numerous plants like sage and geraniums and several trees. Since it has wide applications is both extracted from plants and synthesized around the world, especially in China, India, and the U.S. Camphor is white and has a strong, penetrating fragrant odor and a bitter, pungent taste. The crystalline substance causes icy feeling when touched. Camphor oil, containing Cineol, Borneol, Camphene, Menthol, Borneol, Pinene and other composition besides camphor, is mainly found in C.camphora and Dryobalanops camphora. C.camphora is an evergreen tree, which grows slowly and to immense sizes. Some growers believe that the camphor oil should not be taken from a tree younger than fifty years. There are two kinds of camphor oil on the market nowadays: one is from C. cinnamonum, and is recognized as Formosa or Japanese oil of Camphor; the other from D. aromatica is known as east India oil. Camphor oil can also be use as medical applications to treat numerous diseases. Other than the above, camphor is used as food preservative and also as a safe pesticide.

Keywords: preservative, camphor oil, safe pesticide

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