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Mannitol | |
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Names: | mannit D-mannitol osmitrol manna sugar Е421 food additive |
Formula: | C6H14O6 |
Molar mass: | 182.171 g/mol |
Density: | 1.489 g/cm3 |
Crystal system: | orthorhombic (α) a=8.94 Å, b=18.41 Å, c=4.92 Åα=90°, β=90°, γ=90° orthorhombic (β) a=8.672 Å, b=16.875 Å, c=5.56 Åα=90°, β=90°, γ=90° orthorhombic (γ) a=9.33 Å, b=17.36 Å, c=4.99 Åα=90°, β=90°, γ=90° monoclinic (δ) a=5.08941 Å, b=18.2504 Å, c=4.91702 Åα=90°, β=118.303°, γ=90° orthorhombic (K) a=8.942 Å, b=18.798 Å, c=4.893 Åα=90°, β=90°, γ=90° triclinic (hemihydrate) a=9.8963 Å, b=10.5424 Å, c=4.7860 Åα=102.589°, β=86.092°, γ=116.079° |
Shapes: |
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Color: | colorless |
Melting point: | 166.1 °C439.25 K <br />330.98 °F <br />790.65 °R <br /> |
Decomposition point: | -5 °C268.15 K <br />23 °F <br />482.67 °R <br /> (hemihydrate) |
Toxicity: | slightly toxic LD50=1700mg/kg |
Description
Organic compound, hexabasic sugary alcohol. Doesn't form water hydrates.
Where to buy
Can be bought in pharmacy (as "Mannitol' sweetener).
Influence of temperature
When grown from hot solution, usually large amount of small crystals formes.
Influence of impurities
Addition of boric acid or growth from organic solvents such as methanol leads to changing the shape of crystal.
Storage conditions
Store in its original form or under several layers of varnish at average humidity and room temperature. Do not store in matchboxes or cotton wool and do not heat.
Solubility
Temperature | гр/100,00 гр water | гр/100,00 гр ethanol | гр/100,00 гр ethanol 40% | гр/100,00 гр ethanol 60% | гр/100,00 гр ethanol 80% | гр/100,00 гр glycerol | гр/100,00 гр pyridine | гр/100,00 гр isobutanol | гр/100,00 гр 1-butanol | гр/100,00 гр 2-butanol | гр/100,00 гр tert-butanol | гр/100,00 гр allyl alcohol |
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0°C273.15 K <br />32 °F <br />491.67 °R <br /> | 9.42 | 0.003 | 1.81 | 0.79 | 0.16 | |||||||
10°C283.15 K <br />50 °F <br />509.67 °R <br /> | 12.05 | |||||||||||
15°C288.15 K <br />59 °F <br />518.67 °R <br /> | 14.1 | 0.01 | ||||||||||
20°C293.15 K <br />68 °F <br />527.67 °R <br /> | 7 | |||||||||||
25°C298.15 K <br />77 °F <br />536.67 °R <br /> | 17.73 | 0.03 | 5.48 | 2.25 | 0.55 | 0.47 | ||||||
40°C313.15 K <br />104 °F <br />563.67 °R <br /> | 25.71 | 0.075 | 0.05 | |||||||||
50°C323.15 K <br />122 °F <br />581.67 °R <br /> | 32.07 | 0.28 | 0.04 | |||||||||
60°C333.15 K <br />140 °F <br />599.67 °R <br /> | 38.33 | 0.81 | 26.5 | 2.36 | 4.08 | 0.027 | 0.032 | 0.093 | ||||
80°C353.15 K <br />176 °F <br />635.67 °R <br /> | 53.49 | |||||||||||
90°C363.15 K <br />194 °F <br />653.67 °R <br /> | 60.1 | |||||||||||
100°C373.15 K <br />212 °F <br />671.67 °R <br /> | 66.33 |
Gallery
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Growth during 2 weeksMannitol, Dmitry Shintyakov, VKontakteVKontakte
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Growth during 2 weeksMannitol, Dmitry Shintyakov, VKontakteVKontakte
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Growth during 2 weeksMannitol, Dmitry Shintyakov, VKontakteVKontakte
Sources
- R.A.Kiper Properties of compounds. Handbook
- H.Berman, The crystal structures of the α- and β-forms of D-mannitol
- C.Botez, Crystal structure of δ-mannitol
- H.Kim, Crystal structure of K-mannitol
- C.Botez, Crystal structure of D-mannitol hemihydrate
- C.Nunes, Characterization and crystal structure of D-mannitol hemihydrate
- S.Weiyi, Polymorphism of D-mannitol: Crystal structure and the crystal growth mechanism
- Personal crystal growing collection
Alcohols | |
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Erythritol (C4H10O4) • Ethylvanillin (C9H10O3) • Hydroquinone (C6H4(OH)2) • Mannitol (C6H14O6) • Menthol (C10H20O) • Paracetamol (C8H9NO2) • Tert-butanol ((CH3)3COH) • Vanillin (C8H8O3) • Vanillic acid (C8H8O4) • Xylitol (H2OH(CHOH)3CH2OH) |
Sweeteners | |
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Erythrytol (C4H10O4) • Mannitol (C6H14O6) • Xylitol (CH2OH(CHOH)3CH2OH) • Saccharin (C7H5NO3S) • Sodium saccharinate (C7H4NaNO3S) • Fructose (C6H12O6) • Sucrose (C12H22O11) • Sucralose (C12H19Cl3O8) |