Manila Copal - 100 g

Copal can be considered a young form of amber, still in a phase of chemical and physical transformation (amberization). It can be distinguished from amber by its opacity and the presence of numerous insects and other small animals inside. Unlike amber, copal is soluble in substances such as ether or benzene and can be completely dissolved to recover the insects inside.

Copal is extracted from various parts of the world, including Sierra Leone, Benin, Cameroon, Congo, Angola, Zanzibar, Mozambique, Madagascar, Mexico, Colombia, Brazil, Philippines, and New Zealand. It is produced by various species of broadleaf plants and occasionally by conifers. For example, Madagascar's copal is produced by a legume still present on the island, Hymenaea verrucosa (copalier). South American copal is produced by various plants in the Burseraceae family, such as Icica icicariba (which produces Brazilian gold copal), Bursera microphylla and Bursera graveolens (which produce black copal), and Protium crassipetalum (which produces white copal). Colombia's copal is produced by another legume in the Santander Department. Finally, the Philippines and New Zealand's copal is produced by a conifer in the Araucariaceae family, Agathis dammara (locally known as Kauri).

Manila Copal Gum comes in resinous masses of varying sizes, with surfaces of more or less dark color and a melting point ranging from 103°C to 120°C. It is soluble in alcohol and insoluble in common solvents.

Manila Copal Gum is soluble in alcohol at a temperature above 94°. After pyrolysis, Manila gum produces a substance soluble in alcohol and allows only small amounts of oil to be added. A solution is obtained that, when mixed with other resins and varnishes, can be used to prepare adhesives, putties, wood varnishes, and as an antique finish for frames, furniture, etc.