3-Methyl-2-pentanol

3-Methyl-2-pentanol[1]
Names
	Preferred IUPAC name 3-Methylpentan-2-ol
	Other names 3-Methyl-2-pentanol
Identifiers
CAS Number	565-60-6 [PubChem];
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:77520 ;
ChemSpider	10787 ;
ECHA InfoCard	100.008.438
EC Number	209-281-6;
PubChem CID	11261;
CompTox Dashboard (EPA)	DTXSID80862204 ;
	InChI InChI=1S/C6H14O/c1-4-5(2)6(3)7/h5-7H,4H2,1-3H3 Key: ZXNBBWHRUSXUFZ-UHFFFAOYSA-N ; InChI=1/C6H14O/c1-4-5(2)6(3)7/h5-7H,4H2,1-3H3 Key: ZXNBBWHRUSXUFZ-UHFFFAOYAP;
	SMILES OC(C)C(C)CC;
Properties
Chemical formula	C6H14O
Molar mass	102.174 g/mol
Appearance	colorless liquid
Density	0.8307 g/cm3 at 20 °C
Boiling point	134.3 °C (273.7 °F; 407.4 K)
Solubility in water	19 g/L
Solubility	soluble in ethanol, diethyl ether
Thermochemistry
Heat capacity (C)	275.9 J·mol−1·K−1 (liquid)
Hazards
GHS pictograms
GHS Signal word	Warning
GHS hazard statements	H226, H319
GHS precautionary statements	P210, P233, P240, P241, P242, P243, P264, P280, P303+361+353, P305+351+338, P337+313, P370+378, P403+235, P501
Related compounds
Related compounds	Hexanol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	verify (what is ?)
	Infobox references

3-Methyl-2-pentanol (IUPAC name: 3-methylpentan-2-ol) is an organic chemical compound. It has been identified as a component of hops.[2] Its presence in urine can be used to test for exposure to 3-methylpentane.[3]

References

Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, Florida: CRC Press, pp. 3–398, 5–47, 8–106, ISBN 0-8493-0594-2
Jackson, John F.; Linskens, Hans F. (2002), Analysis of taste and aroma, Springer, p. 83, ISBN 978-3-540-41753-8, retrieved 2010-01-22
Lauwerys, Robert R.; Hoet, Perrine (2001), Industrial chemical exposure: guidelines for biological monitoring, CRC Press, p. 190, ISBN 978-1-56670-545-5, retrieved 2010-01-22

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[hand-1] Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, Florida: CRC Press, pp. 3–398, 5–47, 8–106, ISBN 0-8493-0594-2

[gc-2] Jackson, John F.; Linskens, Hans F. (2002), Analysis of taste and aroma, Springer, p. 83, ISBN 978-3-540-41753-8, retrieved 2010-01-22

[ih-3] Lauwerys, Robert R.; Hoet, Perrine (2001), Industrial chemical exposure: guidelines for biological monitoring, CRC Press, p. 190, ISBN 978-1-56670-545-5, retrieved 2010-01-22