2-Pentanol

2-Pentanol (IUPAC name: pentan-2-ol; also called sec-amyl alcohol) is an organic chemical compound. It is used as a solvent and an intermediate in the manufacturing of other chemicals. 2-Pentanol is a component of many mixtures of amyl alcohols sold industrially. 2-Pentanol is chiral and thus can be obtained as either of two stereoisomers designated as (R)-(−)-2-pentanol and (S)-(+)-2-pentanol.

2-Pentanol[1]
Names
Preferred IUPAC name
Pentan-2-ol
Other names
2-Pentanol
sec-amyl alcohol
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.025.370
UNII
  • InChI=1S/C5H12O/c1-3-4-5(2)6/h5-6H,3-4H2,1-2H3 checkY
    Key: JYVLIDXNZAXMDK-UHFFFAOYSA-N checkY
  • InChI=1/C5H12O/c1-3-4-5(2)6/h5-6H,3-4H2,1-2H3
    Key: JYVLIDXNZAXMDK-UHFFFAOYAY
  • OC(C)CCC
Properties
C5H12O
Molar mass 88.148 g/mol
Appearance colorless liquid
Density 0.812 g/cm3
Melting point −73 °C (−99 °F; 200 K)
Boiling point 119.3 °C (246.7 °F; 392.4 K)
45 g/L
Solubility soluble in ethanol, diethyl ether, carbon tetrachloride, chloroform
Vapor pressure 0.804 kPa
-69.1·10−6 cm3/mol
Viscosity 3.470 mPa·s
Thermochemistry
2.716 J·g−1·K−1 (liquid)
-365.2 kJ·mol−1 (liquid)
-311.0 kJ·mol−1 (gas)
Hazards
Flash point 34 °C (93 °F; 307 K)
343 °C (649 °F; 616 K)
Explosive limits 1.2–9%
Related compounds
Related compounds
 Amyl alcohol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)
Infobox references

2-Pentanol has been detected in fresh bananas by gas chromatography–mass spectrometry, at an abundance of 14.26±2.63 ppm.[2]

Reactions

2-Pentanol can be manufactured by hydration of pentene.[3]

See also

References
  1. Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, Florida: CRC Press, pp. 3–454, 5–42, 6–188, 8–102, 15–23, ISBN 0-8493-0594-2
  2. Jordán, María J.; Tandon, Kawaljit; Shaw, Philip E.; Goodner, Kevin L. (2001), "Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O)", Journal of Agricultural and Food Chemistry, 49 (10): 4813–4817, doi:10.1021/jf010471k, PMID 11600027
  3. McKetta, John J.; Cunningham, William Aaron (1977), Encyclopedia of Chemical Processing and Design, vol. 3, Boca Raton, Florida: CRC Press, pp. 280–281, ISBN 978-0-8247-2480-1, retrieved 2010-01-17


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.