70 AMYL ALCOHOLS. 



these, five are known, as follows : 2 primary, 2 secondary, 

 and the tertiary. 



PRIMARY AMYL ALCOHOLS. 



1. Normal amyl alcohol, CH 3 .CH 2 .CH 2 .CH 2 .CH 2 . 



OH. Is obtained from the aldehyde of normal valeric 

 acid by the action of hydrogen in statu nascendi, in 

 the same manner as normal butyl alcohol. Colorless 

 liquid ; insoluble in water; boiling point, 137. By 

 oxidation it yields normal valeric acid. 



Amyl chloride, C 5 H U C1, boils at 106.6 ; specific 

 gravity at = 0.9013. The bromide C 5 H n Br boils at 

 128.7, specific gravity at = 1.246. The iodide 

 C 5 H n I boils at 155.4 ; specific gravity at = 1.5435. 

 Amyl acetate C 5 H n .O.C 2 H 3 boils at 148.4 ; specific 

 gravity at = 0.8963. 



2. Amyl alcohol of fermentation, CH3 1 CH. 



CH 2 .CH 2 .OH. Is the principal constituent of fusel- 

 oil, and is prepared from this by means of partial 

 distillation. Colorless liquid, boiling at 130-131; 

 specific gravity, 0.825 ; of an unpleasant odor and acrid 

 taste, but slightly soluble in water. By oxidation it 

 yields ordinary valeric acid. Its derivatives are pre 

 pared like those of ethyl alcohol, and thoroughly 

 resemble them in their chemical conduct. 



The chloride C 5 H ]1 C1 is a liquid, boiling at 102. 

 The iodide C 5 H n I boils at 147 ; the bromide C 5 H n Br, 

 at 119. 



Amylether, (C 5 II n ) 2 0, is a liquid, boiling at 170. 



SECONDARY AMYL ALCOHOLS. 



3. Isoamyl alcohol, CH 3 .CII 2 .CH 2 .CH.OH.CH 3 . 



Is produced from methyl-propylketone by the action 

 of hydrogen in statu nascendi. The iodide is formed 

 by the direct combination of ethylallyl (see amylene) 



