464465
2-丁基-1-辛醇
95%
别名:
2-丁基辛醇, 5-（羟甲基）十一烷, Guerbet十二烷醇, 丁基辛醇
质量水平
方案
95%
沸点
145-149 °C (lit.)
密度
0.833 g/mL at 25 °C (lit.)
官能团
hydroxyl
SMILES字符串
CCCCCCC(CO)CCCC
InChI
1S/C12H26O/c1-3-5-7-8-10-12(11-13)9-6-4-2/h12-13H,3-11H2,1-2H3
InChI key
XMVBHZBLHNOQON-UHFFFAOYSA-N
一般描述
2-丁基-1-辛醇（BuOA）是形成单羟基醇的长链玻璃。
应用
2-丁基-1-辛醇 (BuOA) 已用于合成：
在萃取补料分批实验中，也被用作萃取溶剂。
- 2-丁基-1-辛基-甲基丙烯酸酯 (BOMA)
- 3,5,5-三甲基-1-甲基丙烯酸己酯 (TMHMA)
- 在存在大量水的情况下，细乳液中的疏水性聚酯
在萃取补料分批实验中，也被用作萃取溶剂。
警示用语：
Warning
危险声明
预防措施声明
危险分类
Aquatic Acute 1 - Aquatic Chronic 1
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
251.6 °F - Non-equilibrium method
闪点(°C)
122 °C - Non-equilibrium method
个人防护装备
Eyeshields, Gloves
Polyester synthesis in aqueous miniemulsion.
Barrere M and Landfester K.
Polymer, 44(10), 2833-2841 (2003)
Gergely Kali et al.
Langmuir : the ACS journal of surfaces and colloids, 23(21), 10746-10755 (2007-09-11)
Seven amphiphilic conetworks of methacrylic acid (MAA) and a new hydrophobic monomer, 2-butyl-1-octyl-methacrylate (BOMA), were synthesized using group transfer polymerization. The MAA units were introduced via the polymerization of tetrahydropyranyl methacrylate (THPMA) followed by the removal of the protecting tetrahydropyranyl
Helena González-Peñas et al.
Biotechnology letters, 37(3), 577-584 (2014-10-30)
Acetone/butanol/ethanol (ABE) fermentation by Clostridium acetobutylicum was investigated in extractive fed-batch experiments. In conventional fermentations, metabolic activity ceases when a critical threshold products concentration is reached (~21.6 g solvents l(-1)). Solvents production was increased up to 36.6 and 37.2 g
Yanqin Gao et al.
The Journal of chemical physics, 139(16), 164504-164504 (2013-11-05)
The dielectric relaxation of two long-chain glass forming monohydroxy alcohols, 2-butyl-1-octanol and 2-hexyl-1-decanol, is studied at low temperature. Remarkable broadening from the pure Debye relaxation is identified for the slowest dynamics, differing from the dielectric spectra of short-chain alcohols. The
Shuang Bi et al.
Food chemistry, 289, 680-692 (2019-04-09)
The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Fenghonggu and Dongfangliang were determined. During boiling significant (p < 0.05) increases in the contents of several
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