3-heptanol
Structural formula | ||||||||||||||||
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Simplified structural formula without stereochemistry | ||||||||||||||||
General | ||||||||||||||||
Surname | 3-heptanol | |||||||||||||||
other names |
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Molecular formula | C 7 H 16 O | |||||||||||||||
Brief description |
colorless liquid |
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External identifiers / databases | ||||||||||||||||
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properties | ||||||||||||||||
Molar mass | 116.20 g mol −1 | |||||||||||||||
Physical state |
liquid |
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density |
0.82 g cm −3 |
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Melting point |
−70 ° C |
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boiling point |
156 ° C |
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Vapor pressure |
0.7 hPa (20 ° C) |
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solubility |
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Refractive index |
1.421 (20 ° C) |
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safety instructions | ||||||||||||||||
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Toxicological data | ||||||||||||||||
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C |
3-Heptanol is a chiral chemical compound from the group of alcohols . In addition to 3-heptanol, there are other isomers with 1-heptanol , 2-heptanol and 4-heptanol .
Occurrence
3-Heptanol occurs naturally in many fruits, natural substances and spirits, e.g. B. bananas , cranberry , papaya , potatoes , malt , peppermint , scotch , mint oil , butter , boiled beef and coffee .
Extraction and presentation
3-Heptanol can be obtained by catalytic hydrogenation of 3-Heptanone .
properties
3-Heptanol is a slightly volatile, flammable, colorless liquid with a strong odor and a slightly bitter taste that is sparingly soluble in water.
safety instructions
The vapors of 3-heptanol can form an explosive mixture with air ( flash point 60 ° C).
Individual evidence
- ↑ a b c d e f g h i j k l m entry on 3-heptanol in the GESTIS substance database of the IFA , accessed on January 9, 2019(JavaScript required) .
- ^ William M. Haynes: CRC Handbook of Chemistry and Physics, 93rd Edition . CRC Press, 2016, ISBN 978-1-4398-8050-0 , pp. 372 ( limited preview in Google Book search).
- ↑ a b Data sheet 3-heptanol, ≥98% from Sigma-Aldrich , accessed on June 19, 2016 ( PDF ).
- ↑ a b George A. Burdock: Fenaroli's Handbook of Flavor Ingredients, Fifth Edition . CRC Press, 2004, ISBN 978-1-4200-3787-6 , pp. 1946 ( limited preview in Google Book Search).