A Manual of the Chemistry of the Carbon Compounds

166 J'flE CHEMISTRY OF
C H )
acetate ^ h R t possesses a pleasant smell like fruit; it boils at
1 fiQ° S tl 8 1 -' )
loa • C H 0 )
Normal Hexylic or Gaproi-c Add ° 'W \ 0 is obtained by oxidiz-
ing the alcohol, and has also been obtained from its nitrile or butyl
cyanide. It is an oily liquid, possessing a pungent and sudorific
smell, and boiling at 205°. It occurs in plants, as in Satyrium Mr-
ciivwm, and in tho fruit of Gingko biloba. Cocoa-nut oil, as well as
butter, contain caproic acid besides caprylic and capric acids. 1 Caproic
acid has also been found in human perspiration and in crude butyric
acid obtained by fermentation.
To obtain the three acids from cocoa-nut oil, it is saponified with
caustic soda and the soap distilled with dilute sulphuric acid; the
volatile acids distil over, whilst nonvolatile fatty acids remain
behind.
Secondary Em/lAlcoM,m-Mdhyl-1mtyl CarUnol Q g s I- CH.OH.—
The iodide of this alcohol i» formed by heating mannito
with an excess of fuming hydriodic acid:—
C8H8(OH)a + 11HI m C6H1SI +• 6H aO + 5I2
In preparing it amorphous phosphorus is added to the mixture, by
means of which the free iodine is re-converted into hydriodic acid.
The iodide boils at 1655°; when-it is treated with silver oxide and
water it yields the alcohol besides liexene C8Hlg and secondary Itexyl
ether:—
(1) C0H13I+ AgOH = CaHHO + Agl
(2) C0H13I + AgOH = CBH12 + AgH- HaO
(3) 2CaH13I + 2AgOH * {&}» 10 + 2AgI + H2O
Methyl-butyl cavbinol boils at 137°, and yields on oxidation—
rra \
Methyt-butylKetone Q ^ ' J - C O , a mobile liquid, boiling at 12*7°,
which by further oxidatiou ti splits up into acetic acid and butyric
acid • the same products are obtained by oxidizing the alcohol pve-
pared from hexane.
(2) DERIVATIVES OF DIMETHYL-PKOPYLMETHANE.
(CH S
Dimethyl-jtropylmethane CH< CH, is obtained by the action of
sodium upon a mixture of ethyl iodide and isobutyl iodide, and has
1 The names of these threo ai'ids are derived from capra the goat, as they were first
found in butter from goat's milk, and also because they possess the peculiar smoll of
the goat.