amyl

[Lat. amylum, amulum; Gr. ἄμυλον ( amulon ) = fine meal starch; ἄμυλος ( amulos ) = not ground at the mill: a, priv., and μύλος ( mulos ) = a mill.] Chem.: A monatomic alcohol radical (C5H11), also called Quintyl from its containing five carbon atoms. IMG:content-0484.png:[merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][ocr errors][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][ocr errors][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small] The boiling-points are given of the six alcohols which have yet been obtained. (See Watts's Dict. Chem.) The important alcohol is isobutyl carbinol, commonly called amyl alcohol ; it forms the greater part of fusel oil, which is obtained in purifying spirits distilled from corn or potatoes. It is a colourle , oily liquid, with a penetrating, peculiar smell and burning acrid taste; sp. gr. 0.81. There are two modifications which act differently on polarised light; by oxidation it yields i so valeric acid, C5H900. H