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Eight amylalcohols are known: normal amylalcohol CH.OH, isobutyl carbinol or isoamyl alcohol (CH OH, active amylalcohol (CH tertiary butyl carbinol (CH C:CH:OH, diethyl carbinol (C
The most important is isobutyl carbinol, this being the chief constituent of fermentationamylalcohol, and consequently a constituent of fusel oil.
It may be separated from fusel oil by shaking with strong brine solution, separating the oily layer from the brine layer and distilling it, the portion boiling between 125° and r40°C. being collected.
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