Creosol
Not to be confused with cresol.
| |||
| Names | |||
|---|---|---|---|
| IUPAC name
2-Methoxy-4-methylphenol | |||
| Other names
4-Methylguaiacol; Valspice | |||
| Identifiers | |||
93-51-6  | |||
| ChemSpider | 21105936 | ||
| |||
| Jmol-3D images | Image | ||
| PubChem | 7144 | ||
| |||
| UNII | W9GW1KZG6N | ||
| Properties | |||
| C8H10O2 | |||
| Molar mass | 138.16 g/mol | ||
| Appearance | Colorless to yellowish aromatic liquid | ||
| Density | 1.092 g/cm3 | ||
| Melting point | 5.5 °C (41.9 °F; 278.6 K) | ||
| Boiling point | 220 °C (428 °F; 493 K) | ||
| Slightly soluble | |||
| Solubility in ethanol, ether, benzene | Miscible | ||
| Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa) | |||
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| Infobox references | |||
Creosol is an ingredient of creosote. Compared with phenol, creosol is a less toxic disinfectant.
Sources
- Coal tar creosote
- Wood creosote
- Reduction product of vanillin using zinc powder in strong hydrochloric acid
- Found as glycosides in green vanilla beans[1]
- It is also found in tequila.[2]
Reactions
Creosol reacts with hydrogen halide to give a catechol.
See also
References
- ↑ 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)