were compare during any one season but differed fone season t 
; 
‘were colour, odour, taste, specific ae ‘rotation, refractior 
alcohol, acid value, ester value (calculated as acetate of the : 
alcohol content calculated as CioHisO. 
The most fragrant oil was yielded by: the fruiting plants. 
solubilities varied likewise. The’ Se of the oils from the “avi 
process. 
Physical and chemical properties of spearnunt oils oe various parts of: the plant at 
: stages of growth. cache | pees Lee oe 
"i Whole plant, budding stage: © 2 oe 
do10 0.9316 and dss0 0.9312; ap — 32.6 and —45.6°; mp0 1 4391 ana irae 
acid v. (calculated as acetic acid) 0.32 and 0.14 per cent.; ester v. (calculated as 
of CyoHisO) 8.6 and 7.6 per cent.; alcohol content (calculated as CroHisO) 12. 
16.0 per cent. a eh by. 
B. Whole plant, flowering stage: SR 
dox0.9289 and dso 0.9252; uy — 32.2 and — 40.62; npuo 14864 and Mpyo 1482 
acid v. 0.26 and 0.69 per cent.; ester v. 7.7 and 13.4 per cent.; alcohol content 1 
and 17.0 per cent. 
C. Whole plant, fruiting stage: vane 
and 1.5 per cent.; ester’ V. 7. 3 se 15.9 per cent.; cone content 12. 9 and 24 A per. en 
Ai. Leaves, budding stage: | 
de10 0.9776 and dogo 0.9271; ap — 24.6 and 44.89; npx0 1.4923 aid hinge 1 4899. ac 
2.36 and 0.1 per cent.; ester v. ” 14.0 and 14.3 per cent.; alcohol content 14, 4 
14.9 per cent. 
B1. ps flowering stage: 
de10 0.9383 and dose 0.9224; apy —31.8 and 38. o Nox 1 A887 and Pos 1 1805 - aci 
ed: Lena eae stage: 
- 
ester v. 11.9 and 18.2 per cent.; nicohel content 6.1 and 28.0. per ‘ent, 
A2. ree budding stage 
“ doro 0.9351 and doso 0.9260; a —30.4°; npno 1.4906 and unade 
and 0.20 per cent.; ester v. 5.9 and 12.4 per cent. ; alcohol content 
