Cresol Chemical Properties
- Flash point:
- 82 °C
- CAS DataBase Reference
- 84989-04-8(CAS DataBase Reference)
Cresol Usage And Synthesis
Cresol is obtained from petroleum or coal tar as a combination of 3 stereoisomers (molecules with a similar type and count of atoms but with distinct atom arrangements). This combination is also referred to as cresylic acid. Each isomer is highly toxic and when one is exposed to high concentrations of the isomers. Cresol may also be referred to as tricresol, M, P-Cresol, methylphenol tricresol, methyl phenol, hydroxytoluene, cresylic acid, cresol m/p mixture or Meta Para Cresol. In low concentrations, the isomers are effective antiseptics and disinfectants. The cresols are an essential constituent of creosote, a wood preservative which is obtained through distillation as a by-product of coal tar. Cresols can also be used in the production of photographic development materials and explosives (m-Cresol) and can also be transformed into butylated hydroxytoluene (BHT), an essential antioxidant in foods.
Physical and Chemical Properties
Cresol has a molecular weight of 108.14 g/mol and an exact mass of 216.115 g/mol, which is also its monoisotopic mass. It has a density of 1.04 and a final boiling point of 820 C. It has a topological surface area of 40.5 A^2, a complexity of 134 units and a heavy atom count of 16.
Cresol is harmful when inhaled, ingested or when it comes into contact with the skin, it may result in acute nasal, oral and dermal irritation. It may cause acute eye damage and skin burns/irritation. It may also influence genetic defects and it has long-lasting hazardous effects on the environment.
If the compound comes into contact with one’s eyes, they should rinse it off thoroughly with plenty of water before consulting a doctor. One should always wear protective gear when handling the product. It is also essential to avoid exposure or to seek special instruction prior to handling the compound.
Colorless to slightly yellow liquid
Antiseptic; antimicrobial preservative.
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