2-octanone

Structural formula
General
Surname	2-octanone
other names	Methyl hexyl ketone; Octan-2-one;
Molecular formula	C 8 H 16 O
Brief description	colorless liquid with a fruity odor
External identifiers / databases
EC number	203-837-1
ECHA InfoCard	100.003.489
PubChem	8093
Wikidata	Q18611679
properties
Molar mass	128.21 g mol −1
Physical state	liquid
density	0.820 g cm −3 (20 ° C)
Melting point	−16 ° C
boiling point	172.5 ° C
Vapor pressure	1.8 hPa (25 ° C)
solubility	soluble in water; miscible with ethanol and diethyl ether;
Refractive index	1.4151 (20 ° C, 589 nm)
safety instructions
H and P phrases	H: 226-312
	P: 280-302 + 352-210
Toxicological data	3090 mg kg −1 ( LD 50 , rat , oral )
	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

2-Octanone is a chemical compound belonging to the ketone group . The substance is a colorless liquid with a melting point of −16 ° C and a boiling point of 172.5 ° C.

2-Octanone smells flowery-green .

Individual evidence

↑ ^a ^b ^c ^d ^e Entry on 2-octanone in the GESTIS substance database of the IFA , accessed on January 9, 2019(JavaScript required) .
↑ ^a ^b ^c ^d ^e ^f ^g ^h David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 90th edition. (Internet version: 2010), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-404.
^ Hans-Dieter Belitz , Werner Grosch , Peter Schieberle : Textbook of food chemistry . 6th completely revised edition. Springer, Berlin / Heidelberg 2008, ISBN 978-3-540-73201-3 , p. 229 , doi : 10.1007 / 978-3-540-73202-0 .

[GESTIS-1] Entry on 2-octanone in the GESTIS substance database of the IFA , accessed on January 9, 2019(JavaScript required) .

[CRC-2] ↑ ^a ^b ^c ^d ^e ^f ^g ^h David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 90th edition. (Internet version: 2010), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-404.

[3] Hans-Dieter Belitz , Werner Grosch , Peter Schieberle : Textbook of food chemistry . 6th completely revised edition. Springer, Berlin / Heidelberg 2008, ISBN 978-3-540-73201-3 , p. 229 , doi : 10.1007 / 978-3-540-73202-0 .