Cetyl alcohol
From Wikipedia, the free encyclopedia
| Cetyl alcohol[1] | |
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| IUPAC name |
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| Other names | Cetanol, Cetyl alcohol, Ethal, Ethol, Hexadecanol, Hexadecyl alcohol, Palmityl alcohol |
| Identifiers | |
| CAS number | [] |
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| Properties | |
| Molecular formula | CH3(CH2)15OH |
| Molar mass | 242.44 g/mol |
| Appearance | White crystals |
| Density | 0.811 g/cm³ |
| Melting point |
49 °C, 322 K, 120 °F |
| Boiling point |
344 °C, 617 K, 651 °F |
| Solubility in water | Insoluble |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references |
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Cetyl alcohol, also known as 1-hexadecanol and palmityl alcohol, is a solid organic compound with the chemical formula CH3(CH2)15OH. At room temperature, cetyl alcohol takes the form of a waxy white solid or flakes. It belongs to the group of fatty alcohols.
The name cetyl derives from the whale oil (Latin: cetus) from which it was first isolated.[2]
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[edit] History
Cetyl alcohol was discovered in 1817 by the French chemist Michel Chevreul when he heated spermaceti, a waxy substance obtained from sperm whale oil, with caustic potash (potassium hydroxide). Flakes of cetyl alcohol were left behind on cooling.[3]
[edit] Production
With the demise of commercial whaling, cetyl alcohol is no longer primarily produced from whale oil, but instead either as an end-product of the petroleum industry, or produced from vegetable oils such as palm oil and coconut oil. Production of cetyl alcohol from palm oil gives rise to one of its alternative names, palmityl alcohol.
[edit] Uses
Cetyl alcohol is used in the cosmetic industry as a surfactant in shampoos, or as an emollient, emulsifier or thickening agent in the manufacture of skin creams and lotions.[4] It is also employed as a lubricant for nuts and bolts.
[edit] Related compounds
[edit] References
- ^ Merck Index, 11th Edition, 2020.
- ^ Nordegren, Thomas (2002). The A-Z Encyclopedia of Alcohol and Drug Abuse. Universal Publishers. p. 165. ISBN 158112404X.
- ^ Booth, James Curtis (1862). The Encyclopedia of Chemistry, Practical and Theoretical. p. 429.
- ^ Smolinske, Susan C (1992). Handbook of Food, Drug, and Cosmetic Excipients. CRC Press. pp. 75–76. ISBN 084933585X.
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