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In chemistry, an alcohol (from Arabic al-kuḥl 'the kohl'), [2] is a type of organic compound that carries at least one hydroxyl (−OH) functional group bound to a saturated carbon atom. [3] [4] Alcohols range from the simple, like methanol and ethanol, to complex, like sugars and cholesterol. The presence of an OH group strongly modifies the ...
This list is ordered by the number of carbon atoms in an alcohol. C1. Methanol; C2. Ethanol; C3. 1-Propanol; Isopropyl alcohol; C4 n-Butanol; Isobutanol; sec-Butanol ...
Methanol and ethanol are incompatible with some polymers. The alcohol reacts with the polymers causing swelling, and over time oxygen breaks down the carbon-carbon bonds in the polymer causing a reduction in tensile strength. For the past few decades though, most cars have been designed to tolerate up to 10% ethanol (E10) without problem.
Alcohol oxidation is a collection of oxidation reactions in organic chemistry that convert alcohols to aldehydes, ketones, carboxylic acids, and esters. The reaction mainly applies to primary and secondary alcohols. Secondary alcohols form ketones, while primary alcohols form aldehydes or carboxylic acids. [1] A variety of oxidants can be used.
Most carboxylic acids are suitable for the reaction, but the alcohol should generally be primary or secondary. Tertiary alcohols are prone to elimination. Contrary to common misconception found in organic chemistry textbooks, phenols can also be esterified to give good to near quantitative yield of products.
It is colourless and has a similar smell to ethyl alcohol - the chemical substance found in alcoholic drinks. But methanol is dangerous for humans and drinking just 25ml or half a shot can be lethal.
In organic chemistry, the aromatic alcohols or aryl-alcohols are a class of chemical compounds containing a hydroxyl group (−O H) bonded indirectly to an aromatic hydrocarbon group, [1] in contrast to the phenols, where the hydroxyl group is bonded directly to an aromatic carbon atom. [2] Aromatic alcohols are produced by the yeast Candida ...
An example of a fatty alcohol. Fatty alcohols (or long-chain alcohols) are usually high-molecular-weight, straight-chain primary alcohols, but can also range from as few as 4–6 carbons to as many as 22–26, derived from natural fats and oils. The precise chain length varies with the source.