Survey with prize
Record Information
Version1.0
Creation date2010-04-08 22:07:56 UTC
Update date2020-09-17 15:29:57 UTC
Primary IDFDB008124
Secondary Accession NumbersNot Available
Chemical Information
FooDB NameMethanol
DescriptionMethanol, also known as methyl alcohol or wood alcohol, belongs to the class of organic compounds known as primary alcohols. Primary alcohols are compounds comprising the primary alcohol functional group, with the general structure RCOH (R=alkyl, aryl). Methanol is the simplest of alcohols, consisting of a methyl group coupled to a hydroxyl group. Methanol was once produced chiefly by the destructive distillation of wood. Today, methanol is mainly produced industrially by hydrogenation of carbon monoxide. Methanol is a light, volatile, colorless, flammable liquid with a distinctive odor that is somewhat milder and sweeter than ethanol (drinking alcohol). Methanol is, however, far more toxic than ethanol. The target of methanol toxicity in the eye is the retina, specifically the optic disk and optic nerve. Visual disturbances develop between 18h to 48h after ingestion and range from mild photophobia and blurred vision to markedly reduced visual acuity and complete blindness. The toxicity of methanol is due to the metabolic products of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase. Methanol is metabolized to formaldehyde by alcohol dehydrogenase, then to formate by formaldehyde dehydrogenase, and then to carbon dioxide by limited H4 folate. Despite its toxicity, methanol exists in low concentrations in all living organisms, ranging from bacteria to humans. Outside of the human body, methanol has been detected in several different foods, such as prairie turnips, mountain yams, mentha (mint), watermelons, milk, sweet oranges and pasta.
CAS Number67-56-1
Structure
Thumb
Synonyms
SynonymSource
CarbinolChEBI
CH3OHChEBI
MeOHChEBI
Methyl alcoholChEBI
MethylalkoholChEBI
Spirit OF woodChEBI
Wood alcoholChEBI
Wood naphthaChEBI
Wood spiritChEBI
Alcool methyliqueHMDB
Alcool metilicoHMDB
Colonial spiritHMDB
Columbian spiritHMDB
Columbian spiritsHMDB
HydroxymethaneHMDB
MetanoloHMDB
Methanol-water mixtureHMDB
Methyl hydroxideHMDB
MethylolHMDB
Metylowy alkoholHMDB
MonohydroxymethaneHMDB
Pyro alcoholHMDB
Pyroxylic spiritHMDB
Alcohol, methylHMDB
Methoxide, sodiumHMDB
Sodium methoxideHMDB
Alcohol, woodHMDB
Methyl hydratebiospider
Methylic alcoholmanual
Wood spiritsmanual
Predicted Properties
PropertyValueSource
Water Solubility519 g/LALOGPS
logP-1.4ALOGPS
logP-0.52ChemAxon
logS1.21ALOGPS
pKa (Strongest Acidic)15.78ChemAxon
pKa (Strongest Basic)-2.5ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count1ChemAxon
Hydrogen Donor Count1ChemAxon
Polar Surface Area20.23 ŲChemAxon
Rotatable Bond Count0ChemAxon
Refractivity8.26 m³·mol⁻¹ChemAxon
Polarizability3.38 ųChemAxon
Number of Rings0ChemAxon
BioavailabilityYesChemAxon
Rule of FiveYesChemAxon
Ghose FilterNoChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleNoChemAxon
Chemical FormulaCH4O
IUPAC namemethanol
InChI IdentifierInChI=1S/CH4O/c1-2/h2H,1H3
InChI KeyOKKJLVBELUTLKV-UHFFFAOYSA-N
Isomeric SMILESCO
Average Molecular Weight32.0419
Monoisotopic Molecular Weight32.02621475
Classification
Description Belongs to the class of organic compounds known as primary alcohols. Primary alcohols are compounds comprising the primary alcohol functional group, with the general structure RCOH (R=alkyl, aryl).
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassAlcohols and polyols
Direct ParentPrimary alcohols
Alternative Parents
Substituents
  • Hydrocarbon derivative
  • Primary alcohol
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Ontology
Physiological effect

Health effect:

Disposition

Route of exposure:

Source:

Biological location:

Process

Naturally occurring process:

Role

Industrial application:

Environmental role:

Biological role:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateLiquid
Physical DescriptionNot Available
Mass CompositionC 37.49%; H 12.58%; O 49.93%DFC
Melting PointMp -97.8°DFC
Boiling PointBp40 5°DFC
Experimental Water Solubility1000 mg/mL at 25 oCRIDDICK,JA et al. (1986)
Experimental logP-0.77HANSCH,C ET AL. (1995)
Experimental pKapKa -1.98 (base)DFC
Isoelectric pointNot Available
Charge0
Optical RotationNot Available
Spectroscopic UV DataNot Available
Densityd204 0.79DFC
Refractive Indexn20D 1.3287DFC
Spectra
Spectra
EI-MS/GC-MS
TypeDescriptionSplash KeyView
EI-MSMass Spectrum (Electron Ionization)splash10-001i-9000000000-5a9d4ce5dca0ae1a6765Spectrum
GC-MSMethanol, non-derivatized, GC-MS Spectrumsplash10-001i-9000000000-2173f5595be586c5c940Spectrum
GC-MSMethanol, non-derivatized, GC-MS Spectrumsplash10-001i-9000000000-14ea8d185227ede9bff7Spectrum
GC-MSMethanol, non-derivatized, GC-MS Spectrumsplash10-001i-9000000000-2173f5595be586c5c940Spectrum
GC-MSMethanol, non-derivatized, GC-MS Spectrumsplash10-001i-9000000000-14ea8d185227ede9bff7Spectrum
Predicted GC-MSMethanol, non-derivatized, Predicted GC-MS Spectrum - 70eV, Positivesplash10-001i-9000000000-4c6569479bda044bbec6Spectrum
Predicted GC-MSMethanol, 1 TMS, Predicted GC-MS Spectrum - 70eV, Positivesplash10-00dr-9000000000-7cc6047a4db3644c3b83Spectrum
MS/MS
TypeDescriptionSplash KeyView
MS/MSLC-MS/MS Spectrum - Quattro_QQQ 10V, Positive (Annotated)splash10-0000-0000000000-e3b0c44298fc1c149afbSpectrum
MS/MSLC-MS/MS Spectrum - Quattro_QQQ 25V, Positive (Annotated)splash10-001i-9000000000-6d633534165eedf07b4dSpectrum
MS/MSLC-MS/MS Spectrum - Quattro_QQQ 40V, Positive (Annotated)splash10-014i-9000000000-757b6964771196ee308fSpectrum
MS/MSLC-MS/MS Spectrum - EI-B (HITACHI RMU-7M) , Positivesplash10-001i-9000000000-fef92d3f671a9282b5a0Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-001i-9000000000-60e278e17032d30c1c8fSpectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-001i-9000000000-60e278e17032d30c1c8fSpectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-001i-9000000000-60e278e17032d30c1c8fSpectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-001i-9000000000-793a330f9e6c7661e86dSpectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-001i-9000000000-793a330f9e6c7661e86dSpectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-001i-9000000000-793a330f9e6c7661e86dSpectrum
NMR
TypeDescriptionView
1D NMR1H NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
2D NMR[1H,1H] 2D NMR SpectrumSpectrum
2D NMR[1H,13C] 2D NMR SpectrumSpectrum
ChemSpider ID864
ChEMBL IDCHEMBL14688
KEGG Compound IDC00132
Pubchem Compound ID887
Pubchem Substance IDNot Available
ChEBI ID17790
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB01875
CRC / DFC (Dictionary of Food Compounds) IDDCJ73-J:DCJ73-J
EAFUS ID2244
Dr. Duke IDMETHYL-ALCOHOL|METHANOL
BIGG ID33974
KNApSAcK IDNot Available
HET IDMOH
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet IDNot Available
GoodScent IDrw1259561
SuperScent IDNot Available
Wikipedia IDMethanol
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / Bioactivities
DescriptorIDDefinitionReference
antidote50247 Any protective agent counteracting or neutralizing the action of poisons.DUKE
anti HIV22587 A substance that destroys or inhibits replication of viruses.DUKE
Enzymes
NameGene NameUniProt ID
Peroxiredoxin-6PRDX6P30041
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
alcoholic
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSshow
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).