309435
3-Methyl-1-butanol
anhydrous, ≥99%
동의어(들):
Isoamyl alcohol, Isopentyl alcohol
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크기 선택
제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
(CH3)2CHCH2CH2OH
CAS 번호:
Molecular Weight:
88.15
UNSPSC Code:
12352001
NACRES:
NA.21
PubChem Substance ID:
EC Number:
204-633-5
Beilstein/REAXYS Number:
1718835
MDL number:
Assay:
≥99%
Grade:
anhydrous
Bp:
130 °C (lit.)
Vapor pressure:
2 mmHg ( 20 °C)
Quality Level
InChI key
PHTQWCKDNZKARW-UHFFFAOYSA-N
InChI
1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3
SMILES string
CC(C)CCO
grade
anhydrous
vapor density
3 (vs air)
vapor pressure
2 mmHg ( 20 °C)
assay
≥99%
form
liquid
autoignition temp.
644 °F
expl. lim.
1.2-9 %, 100 °F
impurities
<0.003% water, <0.005% water (100 mL pkg)
evapn. residue
<0.0005%
refractive index
n20/D 1.406 (lit.)
pH
5.6 (20 °C, 25 g/L)
bp
130 °C (lit.)
mp
−117 °C (lit.)
density
0.809 g/mL at 25 °C (lit.)
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Application
3-Methyl-1-butanol may be used as a solvent in the preparation of ac-tetrahydro-β-naphthylamine from β-naphthylamine via reduction using sodium.
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
저장 등급
3 - Flammable liquids
wgk
WGK 1
flash_point_f
110.3 °F - closed cup
flash_point_c
43.5 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
ac-Tetrahydro-?-naphthylamine
Waser EBH and Mollering H
Organic Syntheses, 9, 84-84 (1929)
Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation.
Tandon KS, et al.
Postharvest biology and technology, 20(3), 261-268 (2000)
Michael R Connor et al.
Applied and environmental microbiology, 74(18), 5769-5775 (2008-08-05)
3-Methyl-1-butanol is a potential fuel additive or substitute. Previously this compound was identified in small quantities in yeast fermentation as one of the fusel alcohols. In this work, we engineered an Escherichia coli strain to produce 3-methyl-1-butanol from glucose via
Yan Xu et al.
Journal of agricultural and food chemistry, 55(8), 3051-3057 (2007-03-16)
The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the
Identification of character impact odorants of different white wine varieties.
Guth H.
Journal of Agricultural and Food Chemistry, 45(8), 3022-3026 (1997)
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