Creosol

Creosol  |  |

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Names
Preferred IUPAC name

2-Methoxy-4-methylphenol

Other names

4-Methylguaiacol; Valspice

Identifiers

CAS Number

* 93-51-6 Y

3D model (JSmol)

* Interactive image

ChemSpider |

* 21105936 Y

PubChem CID

* 7144

UNII |

* W9GW1KZG6N Y

InChI

* InChI=1S/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3 Y

Key: PETRWTHZSKVLRE-UHFFFAOYSA-N Y

* 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) [1]
Melting point |  5.5 °C (41.9 °F; 278.6 K)
Boiling point |  221[1] °C (430 °F; 494 K)

Solubility in water

| Slightly soluble
Solubility in ethanol, ether, benzene | Miscible

Refractive index (nD)

| 1.5373 (20 °C) [1]

Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Y verify (what is YN ?)
Infobox references

Tracking categories (test):

* PairSizeSet

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.

## Contents

* 1 Sources
* 2 Reactions
* 3 See also
* 4 References
* 5 External links

## 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.

## See also

* Vanillin, a related phenol

## References

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 )

## External links

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

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*[CID]: Compound ID