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2-Pentanol

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(Redirected fromPentan-2-ol)
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 InfoCard100.025.370Edit this at Wikidata
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 mass88.150 g·mol−1
AppearanceColorless liquid
Density0.812 g/cm3
Melting point−73 °C (−99 °F; 200 K)
Boiling point119.3 °C (246.7 °F; 392.4 K)
45 g/L
Solubilitysoluble inethanol,diethyl ether,carbon tetrachloride,chloroform
Vapor pressure0.804kPa
−69.1·10−6 cm3/mol
Viscosity3.470 mPa·s
Thermochemistry
2.716 J·g−1·K−1 (liquid)
−365.2kJ·mol−1 (liquid)
−311.0kJ·mol−1 (gas)
Hazards
Flash point34 °C (93 °F; 307 K)
343 °C (649 °F; 616 K)
Explosive limits1.2–9%
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).
☒N verify (what is checkY☒N ?)
Chemical compound

2-Pentanol (IUPAC name: pentan-2-ol; also calledsec-amyl alcohol) is anorganicchemical compound. It is used as asolvent and an intermediate in the manufacturing of other chemicals. 2-Pentanol is a component of many mixtures ofamyl alcohols sold industrially. 2-Pentanol ischiral and thus can be obtained as either of twostereoisomers designated as (R)-(−)-2-pentanol and (S)-(+)-2-pentanol.

2-Pentanol has been detected in freshbananas bygas chromatography–mass spectrometry, at an abundance of 14.26±2.63 ppm.[2]

Reactions

[edit]

2-Pentanol can be manufactured byhydration ofpentene.[3]

See also

[edit]

References

[edit]
  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, retrieved2010-01-17
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