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
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关于此项目
线性分子式:
CH3(CH2)5CH[(CH2)3CH3]CH2OH
化学文摘社编号:
分子量:
186.33
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
223-470-0
MDL number:
Assay:
95%
InChI key
XMVBHZBLHNOQON-UHFFFAOYSA-N
InChI
1S/C12H26O/c1-3-5-7-8-10-12(11-13)9-6-4-2/h12-13H,3-11H2,1-2H3
SMILES string
CCCCCCC(CO)CCCC
assay
95%
bp
145-149 °C (lit.)
density
0.833 g/mL at 25 °C (lit.)
functional group
hydroxyl
Quality Level
General description
2-丁基-1-辛醇（BuOA）是形成单羟基醇的长链玻璃。
Application
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。
signalword
Warning
hcodes
pcodes
Hazard Classifications
Aquatic Acute 1 - Aquatic Chronic 1
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
251.6 °F - Non-equilibrium method
flash_point_c
122 °C - Non-equilibrium method
ppe
Eyeshields, Gloves
Polyester synthesis in aqueous miniemulsion.
Barrere M and Landfester K.
Polymer, 44(10), 2833-2841 (2003)
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
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
Liping Kong et al.
Bioresource technology, 299, 122582-122582 (2019-12-27)
Direct hydrogenolysis of Kraft lignin was catalyzed over a series of supported Ni or Re catalysts in ethanol solvent. The best results showed that the oil yield of 96.70 wt% was obtained with less char formation at 330 °C for 3 h over
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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