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2-Methyl-1-butanol

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(Redirected from2-Methylbutan-1-ol)
2-Methyl-1-butanol[1][2]
Names
Preferred IUPAC name
2-Methylbutan-1-ol
Other names
2-Methyl-1-butanol
Active amyl alcohol
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard100.004.809Edit this at Wikidata
UNII
  • InChI=1S/C5H12O/c1-3-5(2)4-6/h5-6H,3-4H2,1-2H3 checkY
    Key: QPRQEDXDYOZYLA-UHFFFAOYSA-N checkY
  • InChI=1/C5H12O/c1-3-5(2)4-6/h5-6H,3-4H2,1-2H3
    Key: QPRQEDXDYOZYLA-UHFFFAOYAW
  • OCC(C)CC
Properties
C5H12O
Molar mass88.148 g/mol
Appearancecolorless liquid
Density0.8152 g/cm3
Melting point−117.2 °C (−179.0 °F; 156.0 K)
Boiling point127.5 °C (261.5 °F; 400.6 K)
31 g/L
Solubilityorganic solvents
Vapor pressure3mm Hg
Viscosity4.453 mPa·s
Thermochemistry
−356.6kJ·mol−1 (liquid)
−301.4kJ·mol−1 (gas)
Hazards
385 °C (725 °F; 658 K)
Related compounds
Related compounds
Amyl alcohol
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)
Chemical compound

2-Methyl-1-butanol (IUPAC name, also calledactive amyl alcohol) is anorganic compound with the formula CH3CH2CH(CH3)CH2OH. It is one of severalisomers ofamyl alcohol. This colorless liquid occurs naturally in trace amounts and has attracted some attention as a potentialbiofuel, exploiting its hydrophobic (gasoline-like) and branched structure. It ischiral.[3]

Occurrence

[edit]

2-Methyl-1-butanol is a component of many mixtures of commercialamyl alcohols.

2M1B also occurs naturally. For example,fusel alcohols like 2M1B are grain fermentation byproducts, and therefore trace amounts of 2M1B are present inmany alcoholic beverages. Also, it is one of the many components of the aroma of various fungi and fruit, e.g., the summertruffle, tomato,[4] andcantaloupe.[5][6]

Production and reactions

[edit]

2-Methyl-1-butanol has been produced from glucose by genetically modifiedE. coli. 2-Keto-3-methylvalerate, a precursor tothreonine, is converted to the target alcohol by the sequential action of 2-keto aciddecarboxylase anddehydrogenase.[7] It can be derived fromfusel oil (because it occurs naturally infruits such asgrapes[8]) or manufactured by either theoxo process or via thehalogenation ofpentane.[2]

See also

[edit]

References

[edit]
  1. ^Lide, David R. (1998),Handbook of Chemistry and Physics (87 ed.), Boca Raton, Florida: CRC Press, pp. 3–374,5–42,6–188,8–102,16–22,ISBN 0-8493-0594-2
  2. ^abMcKetta, John J.; Cunningham, William Aaron (1977),Encyclopedia of Chemical Processing and Design, vol. 3, Boca Raton, Florida: CRC Press, pp. 279–280,ISBN 978-0-8247-2480-1, retrieved2009-12-14
  3. ^Xiong, Ren-Gen; You, Xiao-Zeng; Abrahams, Brendan F.; Xue, Ziling; Che, Chi-Ming (2001). "Enantioseparation of Racemic Organic Molecules by a Zeolite Analogue".Angewandte Chemie International Edition.40 (23):4422–4425.doi:10.1002/1521-3773(20011203)40:23<4422::AID-ANIE4422>3.0.CO;2-G.PMID 12404434.
  4. ^Buttery, Ron G.; Teranishi, Roy; Ling, Louisa C. (1987). "Fresh tomato aroma volatiles: A quantitative study".Journal of Agricultural and Food Chemistry.35 (4):540–544.doi:10.1021/jf00076a025.
  5. ^Dı́Az, P.; Ibáñez, E.; Señoráns, F.J; Reglero, G. (2003). "Truffle Aroma Characterization by Headspace solid-phase microextraction".Journal of Chromatography A.1017 (1–2):207–214.doi:10.1016/j.chroma.2003.08.016.PMID 14584705.
  6. ^Beaulieu, John C.; Grimm, Casey C. (2001). "Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction".Journal of Agricultural and Food Chemistry.49 (3):1345–1352.doi:10.1021/jf0005768.PMID 11312862.
  7. ^Atsumi, Shota; Hanai, Taizo; Liao, James C. (2008). "Non-Fermentative Pathways for Synthesis of Branched-Chain Higher Alcohols as Biofuels".Nature.451 (7174):86–89.Bibcode:2008Natur.451...86A.doi:10.1038/nature06450.PMID 18172501.S2CID 4413113.
  8. ^Howard, Philip H. (1993),Handbook of Environmental Fate and Exposure Data for Organic Chemicals, vol. 4, Boca Raton, Florida: CRC Press, pp. 392–396,ISBN 978-0-87371-413-6, retrieved2009-12-14
By consumption
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(1°)
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Straight-chain
saturated
C1 — C9
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saturated
C10 — C19
Straight-chain
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C20 — C29
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C30 — C39
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C40 — C49
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