144 GLYCOLS. 



by direct union of diallyl (p. 133) with hydriodic acid. 

 The alcohol is obtained from this in the same manner 

 as ethylene alcohol. It boils at 212-215. 



Pinacone, C'H^O 2 = C(OH).C(OH) Is 



formed, together with isopropyl alcohol, by the action 

 of sodium-amalgam on acetone containing water. 

 Colorless, fine crystalline mass. Fusing point, 35-38. 

 Boiling point, 171-172. Combines with water, form- 

 ing a hydrate C 6 H 14 2 -f 6H 2 0, which crystallizes from 

 water in large quadratic plates, fusing at 42, and, 

 when heated with dilute sulphuric acid or hydrochloric 

 acid, or with concentrated acetic acid, is converted into 

 j)inacoline C 6 H 12 0, a colorless liquid, boiling at 105 ; 

 insoluble in water. 



6. Octylene alcohol, C 8 H 18 2 = C 8 H 16 (OH) 2 . From 

 octylene bromide. Colorless liquid, does not mix with 

 water; specific gravity, 0.932; boiling point, 235-240. 



B. MONOBASIC, DIATOMIC ACIDS, C W H 2W 3 . 



The primary diatomic alcohols, when subjected to 

 oxidation, conduct themselves like the monatomic 

 alcohols. The groups CH 2 .OH, contained in them, are 

 oxidized, forming carboxyl : 



CH 2 .OH CH 2 .OH CO.OH. 



CH 2 .OH CO.OH CO.OH. 



Ethylene alcohol. Glycolic acid. Oxalic acid. 



In this way are produced two series of acids. The 

 acids of the first series are still half alcoholic in their 

 character, and must hence play the part of monatomic 

 alcohols and at the same time of monobasic acids. 

 They stand in close relation to the fatty acids, and can 

 be easily prepared from them by replacing hydrogen 

 in the latter by hydroxyl. Of each acid of this series 



