A | B | C | D | E | F | G | H | CH | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9
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 |
PubChem CID
|
|
UNII | |
CompTox Dashboard (EPA)
|
|
| |
| |
Properties | |
C5H12O | |
Molar mass | 88.150 g·mol−1 |
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 | |
Heat capacity (C)
|
2.716 J·g−1·K−1 (liquid) |
Std enthalpy of
formation (ΔfH⦵298) |
-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 , 100 kPa).
|
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 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
- ^ 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
- ^ 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
- ^ 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
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