AMYL ALCOHOL. A name applied to eight alcohols having the same molecular compo sition but more or less different chemical and physical properties. Seven of these alcohols have actually been prepared ; the possibility of the existence of the eighth is indi cated by the structural theory of compounds. The most important amyl alcohols are the two found in fusel oil, which is produced as an im purity during alcoholic fermentation. ( See ALCO IIOLS.) Of these, one is called iso-butyl-carbinol, (CH,),CH.CH,.CH„OlI; the other, secondary butyl-carbinol, (CH,) Ise butyl-earbinol boils at 131° C., has a specific gravity of 0.810, and is optically inactive; it forms the predominating constituent of fusel oil. Secondary butyl-carbinol boils at 128° C., and imparts to fusel oil, of which it forms 10 to 20 per cent., the property of turning the plane of polarized light to the left. The separa tion of the two is a matter of some difficulty. It may, however, he effected by treating the mix ture with hydrochloric acid: iso-butyl-earbinol is more readily attacked by the acid than sec ondary butyl-earbinol; it is, therefore, the first to be converted into the corresponding chloride.
C,11„Cl, the separation of which from the unat tacked secondary butyl alcohol can be effected by ordinary laboratory methods. A third amyl alcohol, known as amylene hydrate, or di-methyl ethyl-earbinol, and having the constitutional formula (CIL),C,IIWOIL is a colorless liquid, with a penetrating and pungent odor and an unpleasant taste. When taken internally in moderate doses it acts as a hypnotic; in larger doses it is liable to cause narcotic symptoms. The esters (compound ethers), formed by the union of amyl alcohols with some of the acids of the acetic acid series, have highly aromatic odors, resembling those of the apple, the pineapple, the strawberry, the banana, and other fruits. Fusel oil is therefore used in making artificial fruit essences, which are now generally employed for flavoring syrups, confectionery, etc.