Allyl Alcohol

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allyl alcohol

[′al·əl ′al·kə‚hȯl]
(organic chemistry)
CH2CHCH2OH Colorless, pungent liquid, boiling at 96°C; soluble in water; made from allyl chloride by hydrolysis.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Allyl Alcohol


an elementary unsaturated alcohol; CH2=CH−CH2OH. It is a colorless liquid with a sharp odor It boils at 96.9°C, and its density is 852 kg/m3; it mixes in any proportion with water, alcohol, or ether. Allyl alcohol is obtained by the hydrolysis of allyl chloride:


Allyl alcohol is an intermediate product in the production of glycerine, synthetic resins, and plastic materials.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Allylmercapturic acid as urinary biomarker of human exposure to allyl chloride.
In order to use the resulting hyperbranched PAEKs (HBP-OH) as BMI resin modifiers, we converted their end groups into allyl groups by etherification.
Since this compound was not very stable, an allyl group was attached to the secondary amine to give the stable prod uct G (R = allyl) (Scheme 2).
Losing Bint Allyl, however, also showed the strength of the man and his stable staff and with the new Flat campaign under way, more good times for Channon look assured.
The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl disulfide.
Mice given allyl sulfide had improved long and short-term memory.
For example, vinyl POSS (OL1170) was anticipated to achieve a low crosslink density due to steric hindrance of the cage; allyl POSS (OL1175) was envisioned to be a moderate crosslinker due to the increased distance of the olefin from the cage core, and methacryl propyl POSS (MA0735) was expected to achieve the highest crosslink density due to the activity of the olefin and its distance from the cage core.
Allyl isothiocyanate (AITC), the main isothiocyanate in brown/black mustard essential oil, has also been studied as antimicrobial agent in meat products such as fermented sausages (LUCIANO et al., 2011) and chopped beef (CHACON et al., 2006).
The isomerization of BH acetates or bromides with imidazole or triazoles provides facile access to functionalized allyl imidazoles or allyl triazoles [25-29].
Sodium hydroxide (NaOH), sodium chlorite (NaCl[O.sub.2]), acetic acid, silver nitrate (AgN[O.sub.3]), methanol, and pyridine were purchased from Merck whereas 1-methylimidazole, allyl chloride, dimethyl sulfoxide (DMSO), phenylisocyanate, tetrahydrofuran (THF), and Amberlyst 15 DRY were purchased from Sigma-Aldrich.
Mustard EO or its major component, allyl isothiocyanate, has been incorporated in edible films or encapsulated in different matrices with reasonable antibacterial and antifungal effects [15, 19]; however, these same authors also mentioned that their application to food products is still limited due to their high volatility and strong odors [15, 16, 19, 20].