2-Pentanol

2-Pentanol^[1]
Names
	Preferred IUPAC name Pentan-2-ol
	Other names 2-Pentanol; sec-amyl alcohol
Identifiers
CAS Number	6032-29-7 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:77518 ;
ChEMBL	ChEMBL45065 ;
ChemSpider	21011 ;
ECHA InfoCard	100.025.370
PubChem CID	22386;
UNII	04G7050365 ;
CompTox Dashboard (EPA)	DTXSID3052721 ;
	InChI InChI=1S/C5H12O/c1-3-4-5(2)6/h5-6H,3-4H2,1-2H3 Key: JYVLIDXNZAXMDK-UHFFFAOYSA-N ; InChI=1/C5H12O/c1-3-4-5(2)6/h5-6H,3-4H2,1-2H3 Key: JYVLIDXNZAXMDK-UHFFFAOYAY;
	SMILES OC(C)CCC;
Properties
Chemical formula	C5H12O
Molar mass	88.148 g/mol
Appearance	colorless liquid
Density	0.812 g/cm3
Melting point	−73 °C (−99 °F; 200 K)
Boiling point	119.3 °C (246.7 °F; 392.4 K)
Solubility in water	45 g/L
Solubility	soluble in ethanol, diethyl ether, carbon tetrachloride, chloroform
Vapor pressure	0.804 kPa
Viscosity	3.470 mPa·s
Thermochemistry
Heat capacity (C)	2.716 J·g−1·K−1 (liquid)
Std enthalpy of; formation (ΔfH⦵298)	-365.2 kJ·mol−1 (liquid) ; -311.0 kJ·mol−1 (gas)
Hazards
Flash point	34 °C (93 °F; 307 K)
Autoignition; temperature	343 °C (649 °F; 616 K)
Explosive limits	1.2–9%
Related compounds
Related compounds	Amyl alcohol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

2-Pentanol (IUPAC name: pentan-2-ol; also called sec-amyl alcohol) is an organic chemical compound. It is used as a solvent and an intermediate in the manufacture of other chemicals. 2-Pentanol is a component of many mixtures of amyl alcohols sold industrially.

2-Pentanol has been detected in fresh bananas by gas chromatography–mass spectrometry, at an abundance of 14.26±2.63 ppm.^[2]

Reactions

2-Pentanol can be manufactured by hydration of pentene.^[3]

References

^ Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, FL: CRC Press, pp. 3–454, 5–42, 6–188, 8–102, 15–23, ISBN 0-8493-0594-2
^ 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)", J. of Agricultural and Food Chemistry, 49 (10): 4813-4817
^ McKetta, John J.; Cunningham, William Aaron (1977), Encyclopedia of Chemical Processing and Design, vol. 3, Boca Raton, FL: CRC Press, pp. 280–281, ISBN 978-0-8247-2480-1, retrieved 2010-01-17

This article about an organic compound is a stub. You can help Wikipedia by expanding it.

[hand-1] Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, FL: 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)", J. of Agricultural and Food Chemistry, 49 (10): 4813-4817

[encyc-3] McKetta, John J.; Cunningham, William Aaron (1977), Encyclopedia of Chemical Processing and Design, vol. 3, Boca Raton, FL: CRC Press, pp. 280–281, ISBN 978-0-8247-2480-1, retrieved 2010-01-17

[1]

[2]

[3]

Reactions

See also

References