Potato-spirit oil

Chemical Designationis - Synonyms Fementation amyl alcohol Fusel oil Isobutylcarbinol Isopentyl alcohol 3-Methyl-l-butanol Potato-spirit oil Chemical Formula (CH3)2CHCH2CH20H. Observable Characteristics - Physical(asshipped) Liquid Color Colorless Odor. Mild odor alcoholic, non-residual. 

POTATO OIL or POTATO SPIRIT OIL or POTATO SPIRIT (123-51-3) Forms explo sive mixture with air (flash point 109°F/43°C). Violent reaction with strong oxidizers, reducing agents, hydrogen trisulfide. Incompatible with acid anhydrides, acid chlorides. 

Chemical Designations — Synonyms Fermentation amyl alcohol Fusel oil Iso-butylcarbinol Isopentyl alcohol 3-Methyl-l-butanol Potato-spirit oil Chemical Formula (CH3)2CHCH2CH20H. Observable Characteristics — Physical State (as shipped) Liquid Color Colorless Odor Mild odor alcoholic, non-residual. Physical and Chemical Properties — Physical State at 15"C and 1 atm. Liquid Molecular Weight 88.15 Boiling Point at 1 atm. 270, 132, 405 Freezing Point Not pertinent Critical Temperature 585, 307, 580 Critical Pressure Not pertinent Specific Gravity 0.81 at 20"C (liquid) Vapor (Gas) Specific Gravity Not pertinent Ratio of Specific Heats of Vapor (Gas) (est.) 1.062 Latent Heat of Vaporization 215.6, 119.8, 5.016 Heat of Combustion -16,200, -9,000, -376.8 ... 

Amyl Alcohol (Pentanols, Pentyl Alcohols, Fusel Oil, and Potato Spirit) Molecular formula C5H11OH... 

Synonyms and trade names pentanols, pentyl alcohols, fusel oil, and potato spirit... 

POTATO OIL or POTATO SPIWT OIL or POTATO SPIRIT (123-51-3) see isoamyl alcohol. 

In the case of neutral spirits, the intention is to optimally purify the distillate and therefore separate aromatic components, such as fermentation by-products (fusel oils), as much as possible and to ideally obtain absolutely neutral ethyl alcohol. Today s most common raw materials for the production of beverage alcohol are potatoes, grain and molasses. For the fermentation, so-called distillers yeasts, in particular top-fermenting yeast types are used. Since the measures are not sterile and increased temperatures accelerate the fermentation process, the yeast strains must provide good fermentation capabilities such as high resistency against alcohol, acidity and increased temperatures. 

British brandy and whiskey prepared in a similar way from potato starch need to be freed from a rather larger percentage of fusel oil than does barley spirit. 

Fusel oil, obtained from crude spirit by Scheele (see Vol. Ill, p. 231) is formed as a by-product of alcoholic fermentation, especially of potatoes. Dumas analysed this huile des pommes de terre , finding the formula Q20H2 Q2 (C5H12O), and concluded that it is an alcohol +... 

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