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Oleyl alcohol / ˈ oʊ l i ˌ ɪ l, ˈ oʊ l i əl /, [1] or cis-9-octadecen-1-ol, is an unsaturated fatty alcohol with the molecular formula C 18 H 36 O or the condensed structural formula CH 3 (CH 2) 7 −CH=CH−(CH 2) 8 OH. It is a colorless oil, mainly used in cosmetics.
Miscibility (/ ˌ m ɪ s ɪ ˈ b ɪ l ɪ t i /) is the property of two substances to mix in all proportions (that is, to fully dissolve in each other at any concentration), forming a homogeneous mixture (a solution). Such substances are said to be miscible (etymologically equivalent to the common term "mixable").
Most fatty alcohols in nature are found as waxes, which are esters of fatty acids and fatty alcohols. [1] They are produced by bacteria, plants and animals for purposes of buoyancy, as source of metabolic water and energy, biosonar lenses (marine mammals) and for thermal insulation in the form of waxes (in plants and insects). [3]
Reduction of the carboxylic acid group yields oleyl alcohol. Ozonolysis of oleic acid is an important route to azelaic acid. The coproduct is nonanoic acid: [19] H 17 C 8 CH=CHC 7 H 14 CO 2 H + 4"O" → HO 2 CC 7 H 14 CO 2 H + H 17 C 8 CO 2 H. Esters of azelaic acid find applications in lubrication and plasticizers.
The term alcohol originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. The suffix -ol appears in the International Union of Pure and Applied Chemistry (IUPAC) chemical name of all substances where the hydroxyl group is the functional group with the ...
oleyl lactylic acid OLA C 24 H 42 O 6: 426.587 g/mol emulsifier food emulsifier non-toxic by ingestion calcium oleyl lactylate COL C 48 H 82 O 12 Ca 891.235 g/mol emulsifier stabilizer food emulsifier/stabilizer non-toxic by ingestion sodium oleyl lactylate SOL 847904-46-5 C 24 H 41 O 6 Na 448.569 g/mol emulsifier stabilizer food emulsifier ...
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A miscibility gap between isostructural phases may be described as the solvus, a term also used to describe the boundary on a phase diagram between a miscibility gap and other phases. [2] Thermodynamically, miscibility gaps indicate a maximum (e.g. of Gibbs energy) in the composition range. [3] [4]