camphoric

Camphoric acid may be prepared by oxidising camphor with nitric acid.

Methylation with methyl iodide and a complicated reduction procedure produced camphoric acid.

Haller and Blanc synthesized camphor from camphoric acid.

Already in the 19th century, it was known that with nitric acid, camphor could be oxidized into camphoric acid.

The first complete total synthesis for camphoric acid was published by Gustaf Komppa in 1903.

Haller and Blanc published a semisynthesis of camphor from camphoric acid, which, although demonstrating its structure, would not prove it.

He also discovered pectin and malic acid in apples, and isolated camphoric acid and quinic acid.

Someone said the water tasted funny, and it did, but I loved the camphoric tingle from the tree root that floats in the pitchers (it is supposed to aid digestion).

Large black cardamom pods lend a smoky-sweet camphoric depth to sauces, and are traditionally used whole and discarded before serving - they look like beetles and are tongue-numbing to the bite.

In "Savoring Spices and Herbs," Julie Sahni describes ginger as having a spicy camphoric flavor and peppery scent reminiscent of cloves and lemon, cedar and mint.

In 1904, Finnish chemist Gustav Komppa became the first to succeed in manufacturing synthetic camphoric acid from diethyl oxalate and 3,3-dimethylpentanoic acid, and thus proving the structure of camphor.

Before industry came and the camphoric smell of plastics filled the air of the meadows, Newark was just a little village and the Meadowlands - the same area that is today reviled nationally as the archetypal stretch of disgusting New Jersey real estate - was Newark's beautiful if mosquito-plagued backyard.