218405
3-Octanol
99%
Synonym(s):
Ethyl pentyl carbinol
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About This Item
Linear Formula:
CH3(CH2)4CH(OH)CH2CH3
CAS Number:
Molecular Weight:
130.23
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
209-667-4
Beilstein/REAXYS Number:
1719310
MDL number:
Assay:
99%
Form:
liquid
vapor density
~4.5 (vs air)
Quality Level
vapor pressure
~1 mmHg ( 20 °C)
assay
99%
form
liquid
refractive index
n20/D 1.426 (lit.)
bp
174-176 °C (lit.)
density
0.818 g/mL at 25 °C (lit.)
functional group
hydroxyl
SMILES string
CCCCCC(O)CC
InChI
1S/C8H18O/c1-3-5-6-7-8(9)4-2/h8-9H,3-7H2,1-2H3
InChI key
NMRPBPVERJPACX-UHFFFAOYSA-N
General description
Influence of environment of the TiO2 photocatalyst on the rate of photocatalytic oxidation of liquid 3-octanol has been investigated.
Application
3-Octanol was used as reference compound in detection of volatile metabolites from five fungal species cultivated on two media.
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
Storage Class
10 - Combustible liquids
wgk
WGK 2
flash_point_f
154.4 °F
flash_point_c
68 °C
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Sabrina Schroeder et al.
Cell reports, 35(2), 108985-108985 (2021-04-15)
Decreased cognitive performance is a hallmark of brain aging, but the underlying mechanisms and potential therapeutic avenues remain poorly understood. Recent studies have revealed health-protective and lifespan-extending effects of dietary spermidine, a natural autophagy-promoting polyamine. Here, we show that dietary
A Sunesson et al.
Applied and environmental microbiology, 61(8), 2911-2918 (1995-08-01)
Five fungal species, Aspergillus versicolor, Penicillium commune, Cladosporium cladosporioides, Paecilomyces variotii, and Phialophora fastigiata, were cultivated on two media, malt extract agar and dichloran glycerol agar. Culture flasks provided with inlet and outlet tubes were used and purified, and humidified
Cody Williams et al.
Molecules (Basel, Switzerland), 25(3) (2020-02-09)
The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography-mass spectrometry (GC-MS) method
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 218405-250G | 04061838775481 |
| 218405-50G | 04061838775498 |