Juniper, Juniperus communis, ext. Property

Boiling point:

171.1℃[at 101 325 Pa]

Density 

0.858[at 20℃]

FEMA 

2602 | JUNIPER BERRIES (JUNIPERUS COMMUNIS L.)

Odor

at 100.00 %. juniper

Odor Type

woody

EPA Substance Registry System

Juniper extract (84603-69-0)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H226Flammable liquid and vapour

H304May be fatal if swallowed and enters airways

H315Causes skin irritation

H317May cause an allergic skin reaction

H319Causes serious eye irritation

H411Toxic to aquatic life with long lasting effects

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P272Contaminated work clothing should not be allowed out of the workplace.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P321Specific treatment (see … on this label).

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P333+P313IF SKIN irritation or rash occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

P363Wash contaminated clothing before reuse.

P501Dispose of contents/container to..…

Juniper, Juniperus communis, ext. Chemical Properties,Usage,Production

Description

Refer to JUNIPER BERRIES.

Description

Thickly branched tree resembling a shrub that may reach several meters in height. Juniper grows in dry areas in Europe, Asia, Africa, and North America. It has an irregular stem, leaves terminated by a sharp thorn, and round, blue-violet berries. The berries are the part used (more or less ripe) wrinkled or dried. Juniper has an aromatic odor and a bitter taste.
The essential oil should be obtained exclusively by steam distillation of the nonfermented berries; because of extensive gin production (obtained from fermented and subsequently distilled berries), the oil results as a by-product of gin distillation. The byproduct oil is much less aromatic, lacking the oxygenated fractions. It is almost entirely insoluble in dilute alcohol, even after subsequent rectification, and is not suitable in the formulation of compounded oils.
The essential oil obtained by steam distillation of the dried, ripe berries is a colorless to yellow liquid with characteristic odor and an aromatic bitter taste.
The oil yield by steam distillation is lower in the case of nonfermented berries (0.5 to 0.6%) as compared to fermented berries (0.8 to 1.6%). The dried product of Italian origin may yield up to 2.6% essential oil. The oils in general contain P-pinene, myrcene, d-limonene, cymene, camphene, α- and y-cadinene; the constituents vary, depending on the origin of the plant. The terpeneless or sesquiterpeneless essential oils are destined for specific applications.
The derivatives are infusion (1 to 3%), distillation waters, distillate (in 60 to 75% ethanol), and fluid and soft aqueous extracts.

Chemical Properties

See Juniper.

Flammability and Explosibility

Flammable