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Ripe fruits (berries) of common juniper (Juniperus communis L.) from northern Montenegro were extracted by hydrodistillation and by supercritical carbon dioxide (SC-CO 2 ) in a single-stage separation system. The composition of the extracts was evaluated by GC-FID and GC-MS. A total of 38 different compounds were identified and significant differences (qualitative and quantitative) were observed between the hydrodistilled oil and the SC-CO 2 extracts. In the hydrodistilled oil, major compounds were: α α α α α-pinene (28.6-38.2%), sabinene (15.7-20.5%) and myrcene (7.2-18.2%). In the SC-CO 2 extracts, major compounds were: α α α α α-pinene (7.7-30.3%), myrcene (4.5-20.5%) and germacrene B and D (~6%). The analysis of the results has shown that the grinding process has a significant influence on the yield and chemical composition of essential oil. In SC-CO 2 extraction different pressures were applied and the best process performance regarding chemical composition of the extract and its organoleptic quality was obtained at 90 bar and 40°C in the extraction vessel.

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The Li-, Na-and K salts of poly(itaconic acid) (PIA) were prepared by treating the polyacid with the corresponding aqueous hydroxide.The resulting polysalts were analyzed by elemental analysis, FTIR spectroscopy and thermogravimetry. The results indicate that the polysalts are thermally more stable than the parent PIA, they all degrade in a similar manner and somewhat more complexly than the poly(methacrylic acid) salts.

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