[4-(2-Methyl-2-propanyl)phenyl]methanol(CAS: 877-65-6)
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CAS Number
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Basic Information
Molecular Formula
C11H16O
Molecular Weight
164.25 g/mol
Physical Properties
Boiling Point
238°C(lit.)
Density
0.928 g/mL at 25 °C(lit.)
Water Solubility
Soluble in alcohol and insoluble in water.
Chemical Identifiers
SMILES
CC(C)(C)c1ccc(CO)cc1
InChIKey
FVEINXLJOJPHLH-UHFFFAOYSA-N
Database References
MDL Number
MFCD00004662
Beilstein Registry Number
1860665
FAQ
[4-(2-Methyl-2-propanyl)phenyl]methanol is a chemical compound with the CAS number 877-65-6. It has the chemical formula C11H16O and is a colorless to light yellow liquid with a faint aromatic odor. This compound is used in various industries and applications due to its chemical properties.
[4-(2-Methyl-2-propanyl)phenyl]methanol is mainly used in the pharmaceutical industry as an intermediate in the synthesis of certain drugs. It also finds applications in the food industry as a flavoring agent and in research for its potential use in various chemical processes.
When handled properly, [4-(2-Methyl-2-propanyl)phenyl]methanol is generally considered safe. However, it is important to follow safety guidelines, including wearing appropriate personal protective equipment (PPE) such as gloves and goggles, and ensuring proper ventilation. Exposure to high concentrations or prolonged contact can cause irritation. Always refer to the Material Safety Data Sheet (MSDS) for detailed safety information.
[4-(2-Methyl-2-propanyl)phenyl]methanol should be stored in a cool, dry place away from direct sunlight and heat sources. It should be kept in a tightly sealed container made of appropriate materials to prevent leakage. The storage temperature should not exceed 25°C to maintain its stability and prevent degradation. Proper storage conditions ensure the safety and effectiveness of the compound during handling and use.
Safety Notice
Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.
Always follow proper handling procedures
Contact Information
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