3-OCTANOL
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3-OCTANOL ??
- ???
- -45 °C
- ?? ?
- 174-176 °C (lit.)
- ??
- 0.818 g/mL at 25 °C (lit.)
- ?? ??
- ~4.5 (vs air)
- ???
- ~1 mm Hg ( 20 °C)
- ???
- n
20/D 1.426(lit.)
- FEMA
- 3581 | 3-OCTANOL
- ???
- 150 °F
- ?? ??
- Store below +30°C.
- ??? ??
- ??
- ?? ?? (pKa)
- 15.44±0.20(Predicted)
- ??
- ???
- ??
- ??? ??? ??
- ?? ??
- ??
- ???? ??
- synthetic
- ?? ??
- -0.267°(C=0.01 g/mL, CHCL3, 20°C, 589nm)
- ???
- 1.5g/L at 25℃
- JECFA Number
- 291
- BRN
- 1719310
- Henry's Law Constant
- 3.2×10-1 mol/(m3Pa) at 25℃, Plyasunov and Shock (2000)
- Dielectric constant
- 7.0300000000000002
- ?? ??
- ?? ? ?
- ??? ?? ??
- ??
- InChI
- 1S/C8H18O/c1-3-5-6-7-8(9)4-2/h8-9H,3-7H2,1-2H3
- InChIKey
- NMRPBPVERJPACX-UHFFFAOYSA-N
- SMILES
- CCCCCC(O)CC
- LogP
- 2.73 at 25℃
- CAS ??????
- 589-98-0(CAS DataBase Reference)
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- ?? ? ?? ??
- ?? ? ???? ?? (GHS)
| ??? ?? | Xi | ||
|---|---|---|---|
| ?? ???? ?? | 36/37/38 | ||
| ????? | 26-36 | ||
| ????(UN No.) | NA 1993 / PGIII | ||
| WGK ?? | 2 | ||
| RTECS ?? | RH0855000 | ||
| TSCA | TSCA listed | ||
| HS ?? | 2905 16 85 | ||
| ???? ??? | 10 - Combustible liquids | ||
| Hazard Classifications | Eye Irrit. 2 | ||
| ?? | LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg | ||
| ???? ?? | KE-26658 |
3-OCTANOL C??? ??, ??, ??
??
3-Octanol has a sweet, nutty, warm, herbaceous odor. Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution.??? ??
3-Octanol may occur in its optically active form. It is a colorless liquid that has a mushroomy–earthy odor and occurs in mushrooms. 3-Octanol can be obtained by hydrogenation of 3-octanone; it is used in lavender compositions and for impartingmushroom-like odors.??
It has been identified (free and esterified) in a variety of mint; also reported in lavender and the essential oils of Mentha arvenis var. piperascens and Mentha spicata. Also reported found in apple, banana, cranberry, grapes, papaya, strawberry, sourcherry, lemon, blackberry, Swiss cheese, pork, peas, potato, ginger, Mentha oils, thyme, fish, fried beef, cognac, rum, grape wines, coffee, tea, oats, soybean, mushroom, sweet marjoram, kelp, buckwheat, lemon balm, dried bonito, truffle, passionfruit and pepino fruit (Solanum muricatum).??
3-Octanol is a liquid produced by hydrogenation of ethyl namyl ketone. It is used in fragrances and as an artificial flavoring in foods.?? ??
Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution.?? ??
Influence of environment of the TiO2 photocatalyst on the rate of photocatalytic oxidation of liquid 3-octanol has been investigated.Safety Profile
A moderate skin and eye irritant. When heated to decomposition it emits acrid smoke and irritating fumes.3-OCTANOL ?? ?? ? ???
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3-OCTANOL ?? ??
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3-OCTANOL ?? ??:
???? ???? 3,3,4,4,5,5,6,6,7,7,8,8,8-?????????-1-??? 1-??? 1-??-3-? N-?????? (R)-(?)-2-??? ???(s-2) ???-2 2-??? 2-??-1-??? (S)-(-)-1,1,1-???????-2-OL 2-??-1-???
8-CHLORO-11-OXYEN-10,11-2H-5-H-DIBENZO-[1,4]DIAZEPINE 8-CHLORO-1-OCTANOL
8-Bromo-1-octanol
1H,1H,2H,2H-Perfluoro-7-methyl-octanol
(R)-(+)-1,1,1-Trifluoro-2-octanol, 97%
1,1,1-TRIFLUORO-2-OCTANOL