Creosol

Creosol
Names
	Preferred IUPAC name 2-Methoxy-4-methylphenol
	Other names 4-Methylguaiacol; Valspice
Identifiers
CAS Number	93-51-6 ;
3D model (JSmol)	Interactive image;
ChemSpider	21105936 ;
PubChem CID	7144;
UNII	W9GW1KZG6N ;
	InChI InChI=1S/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3 Key: PETRWTHZSKVLRE-UHFFFAOYSA-N ; InChI=1/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3 Key: PETRWTHZSKVLRE-UHFFFAOYAK;
	SMILES Oc1ccc(C)cc1OC;
Properties
Chemical formula	C8H10O2
Molar mass	138.16 g/mol
Appearance	Colorless to yellowish aromatic liquid
Density	1.0966 g/cm3 (20 °C)
Melting point	5.5 °C (41.9 °F; 278.6 K)
Boiling point	221 °C (430 °F; 494 K)
Solubility in water	Slightly soluble
Solubility in ethanol, ether, benzene	Miscible
Refractive index (nD)	1.5373 (20 °C)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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	Infobox references

Creosol is a chemical compound with the molecular formula C₈H₁₀O₂. It is one of the components of creosote. Compared with phenol, creosol is a less toxic disinfectant.

Sources

Sources of creosol include:

Coal tar creosote
Wood creosote
Reduction product of vanillin using zinc powder in strong hydrochloric acid (Clemmensen reduction)
Found as glycosides in green vanilla beans^[2]
It is also found in tequila.^[3]

Reactions

Creosol reacts with hydrogen halides to give a catechol.

References

↑ ^1.0 ^1.1 ^1.2 Baird, Zachariah Steven; Uusi-Kyyny, Petri; Pokki, Juha-Pekka; Pedegert, Emilie; Alopaeus, Ville (6 Nov 2019). "Vapor Pressures, Densities, and PC-SAFT Parameters for 11 Bio-compounds". International Journal of Thermophysics 40 (11): 102. doi:10.1007/s10765-019-2570-9. Bibcode: 2019IJT....40..102B.
↑ 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 )

External links

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Original source: https://en.wikipedia.org/wiki/Creosol. Read more

[Baird2019-1] 1.0 ^1.1 ^1.2 Baird, Zachariah Steven; Uusi-Kyyny, Petri; Pokki, Juha-Pekka; Pedegert, Emilie; Alopaeus, Ville (6 Nov 2019). "Vapor Pressures, Densities, and PC-SAFT Parameters for 11 Bio-compounds". International Journal of Thermophysics 40 (11): 102. doi:10.1007/s10765-019-2570-9. Bibcode: 2019IJT....40..102B.

[2] 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.

[3] 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 )

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Creosol

Topic: Chemistry

Contents

Sources

Reactions

See also

References

External links