Hunhu hwakanaka hwakanakisa mutengo Camphor
- Type:
- Mamwe Mishonga Yemumba
- Mwaka:
- All-Mwaka
- Chimiro:
- Solid
- Feature:
- Sustainable
- Nzvimbo Yekwakabva:
- Jiangxi, China
- Zita reBrand:
- Baicao
- Active ingredient content:
- 50% (Inosanganisira)-80%
- ruvara:
- Chena
- Basa:
- Mhepo, Inodzinga zvipembenene
- Kushandisa:
- Imba yekuchengetera
| chinhu | value |
| Type | Mamwe Mishonga Yemumba |
| Shape | Solid |
| Feature | Eco-Hushamwari |
| Nzvimbo Yekwakabva | China |
| Jiangxi | |
| Brand Name | Baicao |
| Active ingredient content | 50% -80% |
| color | Chena |
| Function | Mhepo, Inodzinga zvipembenene |
| Usage | Imba yekuchengetera |
Camphor ichena, waxy organic compound iyo inosanganiswa mune lotions, mafuta ekuzora, uye makirimu.Camphor zvakare chinhu chinoshanda chinosanganiswa mune yakawanda yemishonga ye-over-the-counter yekunyaradza kutonhora uye kukosora.Mafuta eCamphor anowanikwa kubva pamuti wemuti we camphor, uko iyo inotorwa inogadziriswa kuburikidza nemhepo inoputika.Iine hwema hunonhuwa uye kunakidza kwakasimba, uye inogona kuiswa muganda nyore nyore.Parizvino, synthetic camphor inotorwa kubva kuturpentine, uye inonzi yakachengeteka kushandiswa chero bedzi zviratidzo zvakakodzera zvichitsigirwa.
Cinnamomum camphora, Lodine uye cemphire hazvifanirwe kunyorerwa kune munhu allergic kune camphor kana zvinoriumba zvinoriumba.
Camphor yakachengeteka kana yakashandiswa zvakakodzera saka munhu anofanira kusimbisa kuti kuumbwa kwayo muzvigadzirwa zvecamphor hakupfuuri 11%.Kuongororwa kweganda reganda kunokurudzirwa zvakanyanya usati waisa zvigadzirwa zve camphor paganda.
Zvigadzirwa zveCamphor hazvifanirwe kuiswa paganda rakakuvara kana rakatyoka sezvo huturu hwechigadzirwa hunogona kunyudzwa mumuviri.Camphor inogona zvakare kukonzeresa nyaya dzekufema senge kufema kana uchifemerwa.
Chikamu chikuru mumafuta emipaini (yakataurwa, Verschueren, 1983).Iripowo mumhando dzakasiyana dzerosemary nhungirwa (330-3,290 ppm) (Soriano-Cano et al., 1993), anise-inonhuhwirira basil mashizha (1,785 ppm) (Brophy et al., 1993), Iberian savory mashizha (2,660 ppm) (Arrebola et al., 1994), African blue basil shoots (7,000 ppm), Greek sage (160–5,040 ppm), Montane Mountain mint (3,395–3,880 ppm), yarrow mashizha (45–1,780 ppm), uye coriander (100) -1,300 ppm) (Duke, 1992).
