Kreozol
Kreozol je sastojak kreozota. U poređenju sa fenolom, kreozol je manje toksičan dizinfektant.
| Kreozol | |||
|---|---|---|---|
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| IUPAC ime |
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| Identifikacija | |||
| CAS registarski broj | 93-51-6 
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| PubChem[1][2] | 7144 | ||
| ChemSpider[3] | 21105936
| ||
| UNII | W9GW1KZG6N
| ||
| Jmol-3D slike | Slika 1 | ||
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| Svojstva | |||
| Molekulska formula | C8H10O2 | ||
| Molarna masa | 138,16 g/mol | ||
| Agregatno stanje | Bezbojna ili žuta aromatična tečnost | ||
| Gustina | 1,092 g/cm3 | ||
| Tačka topljenja |
5.5 °C, 279 K, 42 °F | ||
| Tačka ključanja |
220 °C, 493 K, 428 °F | ||
| Rastvorljivost u vodi | Meša se u maloj meri | ||
| Rastvorljivost u etanol, etar, benzen | Meša se sa | ||
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Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje (25 °C, 100 kPa) materijala | |||
| Infobox references | |||
Izvori
urediReakcije
urediKreozol reaguje sa vodonik halidom i proizvodi katehol.
Reference
uredi- ↑ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today 15 (23-24): 1052-7. DOI:10.1016/j.drudis.2010.10.003. PMID 20970519.
- ↑ Evan E. Bolton, Yanli Wang, Paul A. Thiessen, Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry 4: 217-241. DOI:10.1016/S1574-1400(08)00012-1.
- ↑ Hettne KM, Williams AJ, van Mulligen EM, Kleinjans J, Tkachenko V, Kors JA. (2010). „Automatic vs. manual curation of a multi-source chemical dictionary: the impact on text mining”. J Cheminform 2 (1): 3. DOI:10.1186/1758-2946-2-3. PMID 20331846.
- ↑ Dignum, Mark J.W.; Van Der Heijden, Rob; Kerler, Josef; Winkel, Chris; Verpoorte, Rob (2004). „Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla β-glucosidase”. Food Chemistry 85 (2): 199–205. DOI:10.1016/S0308-8146(03)00293-0.
- ↑ Characterization of volatile compounds from ethnic Agave alcoholic beverages by gas chromatography-mass spectrometry. León-Rodríguez, A. de, Escalante-Minakata, P., Jiménez-García, M. I., Ordoñez-Acevedo, L. G., Flores Flores, J. L. and Barba de la Rosa, A. P., Food Technology and Biotechnology, 2008, Volume 46, Number 4, pages 448-455 (abstract Arhivirano 2014-03-13 na Wayback Machine-u)