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309435

Sigma-Aldrich

3-Methyl-1-butanol

anhydrous, ≥99%

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Synonym(s):
Isoamyl alcohol, Isopentyl alcohol
Linear Formula:
(CH3)2CHCH2CH2OH
CAS Number:
Molecular Weight:
88.15
Beilstein:
1718835
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.21

grade

anhydrous

Quality Level

vapor density

3 (vs air)

vapor pressure

2 mmHg ( 20 °C)

Assay

≥99%

form

liquid

autoignition temp.

644 °F

expl. lim.

1.2-9 %, 100 °F

impurities

<0.003% water
<0.005% water (100 mL pkg)

evapn. residue

<0.0005%

refractive index

n20/D 1.406 (lit.)

pH

5.6 (20 °C, 25 g/L)

bp

130 °C (lit.)

mp

−117 °C (lit.)

density

0.809 g/mL at 25 °C (lit.)

SMILES string

CC(C)CCO

InChI

1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3

InChI key

PHTQWCKDNZKARW-UHFFFAOYSA-N

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1 of 4

This Item
I9392M3265859085
3-Methyl-1-butanol anhydrous, &#8805;99%

Sigma-Aldrich

309435

3-Methyl-1-butanol

-
3-Methylbutanol BioReagent, for molecular biology, &#8805;98.5%

Sigma-Aldrich

I9392

3-Methylbutanol

-
3-Methyl-1-butanol reagent grade, 98%

Sigma-Aldrich

M32658

3-Methyl-1-butanol

Essential Grade
3-Methylbutanol BioUltra, for molecular biology, &#8805;99.0% (GC)

Sigma-Aldrich

59085

3-Methylbutanol

Premium Grade
vapor density

3 (vs air)

vapor density

-

vapor density

3 (vs air)

vapor density

-

vapor pressure

2 mmHg ( 20 °C)

vapor pressure

-

vapor pressure

2 mmHg ( 20 °C)

vapor pressure

-

assay

≥99%

assay

≥98.5%

assay

98%

assay

≥99.0% (GC)

form

liquid

form

liquid

form

liquid

form

liquid

autoignition temp.

644 °F

autoignition temp.

-

autoignition temp.

644 °F

autoignition temp.

-

Application

3-Methyl-1-butanol may be used as a solvent in the preparation of ac-tetrahydro-β-naphthylamine from β-naphthylamine via reduction using sodium.

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

110.3 °F - closed cup

Flash Point(C)

43.5 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Waser EBH and Mollering H
Organic Syntheses, 9, 84-84 (1929)
Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation.
Tandon KS, et al.
Postharvest biology and technology, 20(3), 261-268 (2000)
Identification of aroma compounds in Chinese 'Yanghe Daqu'liquor by normal phase chromatography fractionation followed by gas chromatography [sol] olfactometry.
Fan W and Qian MC.
Flavour and Fragrance Journal, 21(2), 333-342 (2006)
Identification of character impact odorants of different white wine varieties.
Guth H.
Journal of Agricultural and Food Chemistry, 45(8), 3022-3026 (1997)
Yan Xu et al.
Journal of agricultural and food chemistry, 55(8), 3051-3057 (2007-03-16)
The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the

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