Mtengo wabwino kwambiri wa Camphor

Camphor ndi mankhwala oyera, okhala ndi phula omwe amaphatikizidwa mu mafuta odzola, mafuta odzola, ndi mafuta odzola. Camphor ndi chinthu chogwira ntchito chomwe chimaphatikizidwanso mu mankhwala ambiri ogulitsidwa kunja kwa kampani kuti achepetse chimfine ndi chifuwa. Mafuta a camphor amapezeka kuchokera ku mtengo wa camphor, komwe chotsitsacho chimakonzedwa kudzera mu nthunzi yosungunuka. Ali ndi fungo lopweteka komanso kukoma kwamphamvu, ndipo amatha kuyamwa mosavuta pakhungu. Pakadali pano, camphor yopangidwa imachokera ku turpentine, ndipo imaonedwa kuti ndi yotetezeka kugwiritsidwa ntchito bola ngati zizindikiro zoyenera zitsatiridwa.

Mankhwala a Cinnamomum camphora, Lodine ndi cemphire sayenera kuperekedwa kwa munthu amene ali ndi vuto la chifuwa cha camphor kapena zinthu zomwe zili mkati mwake.
Camphor ndi yotetezeka ikagwiritsidwa ntchito moyenera, choncho munthu ayenera kutsimikizira kuti kapangidwe kake mu zinthu za camphor sikupitirira 11%. Kuyesedwa kwa khungu ndikofunikira kwambiri musanagwiritse ntchito zinthu za camphor pakhungu.
Mankhwala a camphor sayenera kupakidwa pakhungu lovulala kapena losweka chifukwa poizoni wa mankhwalawa amatha kulowa m'thupi. Camphor ingayambitsenso mavuto opuma monga kupuma movutikira mukamapuma.

Gawo lalikulu mu mafuta a paini (monga tafotokozera, Verschueren, 1983). Limapezekanso mu mphukira zosiyanasiyana za rosemary (330–3,290 ppm) (Soriano-Cano et al., 1993), masamba a basil okhala ndi fungo la anise (1,785 ppm) (Brophy et al., 1993), masamba a Iberian savory (2,660 ppm) (Arrebola et al., 1994), mphukira za basil wa ku Africa (7,000 ppm), Greek sage (160–5,040 ppm), Montane Mountain mint (3,395–3,880 ppm), masamba a yarrow (45–1,780 ppm), ndi coriander (100–1,300 ppm) (Duke, 1992).