Overview

Camphor (KAM-for) is also known as gum camphor; 2-camphanone; 1,7,7-trimethylbicyclo[2.2.1]heptan-2-one; and 1,7,7-trimethylbicyclo[2.2.1]-2-heptanone, among others. It is a volatile white waxy substance with a strong, characteristic odor and a bitter, cooling taste. Its odor has been described as fragrant, aromatic, pungent, or penetrating, similar to that of mothballs. The compound is obtained from the camphor tree, Cinnamomum camphora, which is native to many parts of the world, including the Indonesian islands of Java and Sumatra, as well as China, Taiwan, Japan, and Brazil.

Key Facts

Other Names:

Gum camphor; also see Overview.

Formula:

C₁₀H₁₆O

Elements:

Carbon, hydrogen, oxygen

Compound Type:

Cyclic ketone (organic)

State:

Solid

Molecular Weight:

152.23 g/mol

Melting Point:

178.3°C to 178.8°C (352.9°F to 353.4°F); varies depending on isomer

Boiling Point:

207.4°C (405.3°F; depends on isomer); some forms sublime before boiling

Solubility:

Insoluble in water; soluble in alcohol, ether, acetone...