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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.
Cetyl alcohol (1-hexadecanol) 16 carbon atoms: C 16 H 34 O Palmitoleyl alcohol (cis-9-hexadecen-1-ol) 16 carbon atoms: unsaturated: C 16 H 32 O Heptadecyl alcohol (1-n-heptadecanol, heptadecanol) 17 carbon atoms: C 17 H 36 O Stearyl alcohol (1-octadecanol) 18 carbon atoms: C 18 H 38 O Oleyl alcohol (1-octadecenol) 18 carbon atoms: unsaturated ...
In chemistry, an alcohol (from Arabic al-kuḥl 'the kohl'), [2] is a type of organic compound that carries at least one hydroxyl (−OH) functional group bound to a saturated carbon atom. [ 3 ] [ 4 ] Alcohols range from the simple, like methanol and ethanol , to complex, like sugar alcohols and cholesterol .
furfuryl alcohol: 98-00-0 C 3 H 8 O 3: glycerol: 56-81-5 CH 3 OH: methanol: 67-56-1 CH 3 N(C 2 H 4 OH) 2: methyl diethanolamine: ... Solvent miscibility table ...
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").
Cheminformatics – Computational chemistry Lipinski's rule of five – Rule of thumb to predict if a chemical compound is likely to be an orally active drug; Lipophilic efficiency – Parameter used in drug design; Distribution law – Generalisation describing the distribution of a solute between two non miscible solvents.
Selachyl alcohol is an organic compound with the formula HOCH 2 CH(OH)CH 2 OC 18 H 35. It is a colorless oil. Selachyl alcohol is a monoether formed by condensation of oleyl alcohol with one of the two primary alcohol sites of glycerol. Together with S-batyl alcohol and S-chimyl alcohol, S-selachyl alcohol is a component of some lipid membranes ...
Excessive concentrations of some alcohols other than ethanol may cause off-flavors, sometimes described as "spicy", "hot", or "solvent-like". Some beverages, such as rum, whisky (especially bourbon), incompletely rectified vodka (e.g. Siwucha) and traditional ales and ciders, are expected to have relatively high concentrations of non-hazardous alcohols as part of their flavor profile.