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
Product Name
3-Octanol, 99%
InChI key
NMRPBPVERJPACX-UHFFFAOYSA-N
InChI
1S/C8H18O/c1-3-5-6-7-8(9)4-2/h8-9H,3-7H2,1-2H3
SMILES string
CCCCCC(O)CC
vapor density
~4.5 (vs air)
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
Quality Level
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Application
3-Octanol was used as reference compound in detection of volatile metabolites from five fungal species cultivated on two media.
General description
Influence of environment of the TiO2 photocatalyst on the rate of photocatalytic oxidation of liquid 3-octanol has been investigated.
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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Effects of water, salt water, and silicone overcoating of the TiO2 photocatalyst on the rates and products of photocatalytic oxidation of liquid 3-octanol and 3-octanone.
Sunada F and Heller A.
Environmental Science & Technology, 32(2), 282-286 (1998)
Xuchen Zhang et al.
Neuron, 98(1), 142-155 (2018-03-20)
Active forgetting explains the intrinsic instability of a labile memory lasting for hours. However, how such memory maintains stability against unwanted disruption is not completely understood. Here, we report a learning-activated active protection mechanism that enables labile memory to resist disruptive
Clare E Hancock et al.
STAR protocols, 1(3), 100210-100210 (2020-12-31)
This protocol enables the quantification of odor-evoked calcium activity in mushroom body Kenyon cells of the Drosophila melanogaster brain at the single bouton level. We also present subsequent characterization of naive and learned odor representations in the context of olfactory
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
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