 Phytochemical content:
*Camphor (75%)
- volatile, white, crystalline compound, C10H16O, with a characteristic aromatic odor.
- is insoluble in water, soluble in organic solvents, and melts at 176° C (349° F) and boils at 209° C (405° F).
*Volatile oil (Ngai camphor oil) 0.1-0.4%
- a substance that evaporates at a relatively low temperature
*I-borneol (25%)
*AND OTHERS
- limonene, saponins, sesquiterpene and limonene, tannins, sesquiterpine alcohol; palmitin; myristic acid.
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