216 THE CHEMISTRY OF ESSENTIAL OILS
PHYSICAL PROPERTIES AND CHEMICAL COMPOSITION OF PEPPERMINT OIL
DISTILLED FROM THE FRESH AND FROM THE DRY HERB AT VARIOUS
STAGES OF GROWTH DURING SUCCESSIVE YEARS (continued).
DescriptionYear and of
Material.19iO.Fresh Herb:
Budding.Flowering.Fruiting.Dry Herb:
Budding.Flowering.Fruiting.1911.
Fresh Herb:
Budding.
Flowering.Physical Properties.Colour, Odour, and
Taste.Dark golden ; not
fragrant, minty
odour; slightly bit-
ter, pungent, minty,
baste
Pale yellow; mild,
agreeable odour; fat-
ty, strong, cooling,
pungent taste
Yellowish- green ;
very fragrant flow-
ery odour; very bit-
ter and slightly
pungent taste
Light golden; herb-
like, faint, minty
odour; slightly bit-
ter, pungent, minty
taste
Pale brown; herb-
like odour; pungent
and cooling taste
Golden-yellow ; fra-
grant, pleasant
odour; very bitter
and slightly pun-
gent taste—
1
At 22° 0.
4
Turbid in 4 volumes or more.
« Turbidin If volumes or more.Specific
Gravity.3
-91553
-9273(^3) -9250
•' -9167
3
-9383Rota
tion, Refrac-
50 mm. tion.
Tube.-121 !1-4718
- 5-7
1
1-4320- 7 *1-4712
-11 1 1-4724
—
1
1-4765- 3 -3
/
1-4713— —
Solubil
ity in
80 per
Cent.
Alcohol4. 7
2-6
s-8(^8) -6
«-5
—
—
CheFree
Acid
(asA-
cetic).•86
03
1-14
1-20
3 20
•56
06
-20
2
Turbid in 2 volumes or more.
* Turbid in 1J volumes or more.mical Composition
(per Cent.).E.s er
(Men-
thyl
Ace-
tate).16-62
1167
20-86
19-80
30-41
20-51
12-02
13-79
Meithol.Free.43-76
30-94
12-7
39-41
—
—
32-37
34-11
3
At 24
°
C.Total