Chemistry:3-Hexanol
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Revision as of 10:25, 6 May 2022 by imported>WikiEd2 (change)
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| Names | |
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| Preferred IUPAC name
Hexan-3-ol | |
| Other names
3-Hexanol
Ethyl propyl carbinol | |
| Identifiers | |
3D model (JSmol)
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PubChem CID
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| Properties | |
| C6H14O | |
| Molar mass | 102.174 g/mol |
| Appearance | colorless liquid |
| Density | 0.819 g/cm3 |
| Boiling point | 135 °C (275 °F; 408 K) |
| 16 g/L | |
| Solubility | miscible with diethyl ether; very soluble in ethanol, acetone |
| Thermochemistry | |
Heat capacity (C)
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286.2 J·mol−1·K−1 (liquid) |
Std enthalpy of
formation (ΔfH⦵298) |
-392.4 kJ·mol−1 (liquid) |
| Related compounds | |
Related compounds
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Hexanol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is   ?)
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| Infobox references | |
Tracking categories (test):
3-Hexanol (IUPAC name: hexan-3-ol; also called ethyl propyl carbinol) is an organic chemical compound. It occurs naturally in the flavor and aroma of plants such as pineapple and is used as a food additive to add flavor.
Reactions
3-Hexanol can be synthesized by the hydroboration of unsaturated hexane compounds such as 3-hexyne.[2]
References
- ↑ Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, Florida: CRC Press, pp. 3-310, 5-47, 8-106, ISBN 0-8493-0594-2
- ↑ Burdock, George A. (2005), Fenaroli's handbook of flavor ingredients, Boca Raton, Fla.: CRC Press, pp. 786, ISBN 0-8493-3034-3
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