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Ethyl acetate (systematically ethyl ethanoate, commonly abbreviated EtOAc, ETAC or EA) is the organic compound with the formula CH 3 CO 2 CH 2 CH 3, simplified to C 4 H 8 O 2.This flammable, colorless liquid has a characteristic sweet smell (similar to pear drops) and is used in glues, nail polish removers, and the decaffeination process of tea and coffee.
This page provides supplementary chemical data on ethyl acetate. ... for Ethyl Acetate/Ethanol [3] P = 760 mmHg BP Temp. °C % by mole C 4 H 8 O 2; liquid vapor 76.7 ...
For example, the reaction of acetic anhydride with ethanol yields ethyl acetate: (CH 3 CO) 2 O + CH 3 CH 2 OH → CH 3 CO 2 CH 2 CH 3 + CH 3 COOH. Often a base such as pyridine is added to function as catalyst. In specialized applications, Lewis acidic scandium salts have also proven effective catalysts. [12]
Esters: [2] Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid — acetic acid, and the ethyl alcohol generated during the fermentation. Norisoprenoids, such as C13-norisoprenoids found in grape (Vitis vinifera) [8] or wine, [9] can be produced by fungal peroxidases [10] or glycosidases. [11]
At large scale, ethyl acetoacetate is industrially produced by treatment of diketene with ethanol. [2] The small scale preparation of ethyl acetoacetate is a classic laboratory procedure. [3] It involves Claisen condensation of ethyl acetate. Two moles of ethyl acetate condense to form one mole each of ethyl acetoacetate and ethanol. [4]
Phase behavior Triple point: 150 K (−123 °C), 0.00043 Pa Critical point: 514 K (241 °C), 63 bar Std enthalpy change of fusion, Δ fus H o +4.9 kJ/mol
Each of the four bonds in the linkage has a bond order of about 1.5, and the two oxygen atoms equally share the negative charge. The acetylacetonate anion is a bidentate ligand . IUPAC recommended p K a values for this equilibrium in aqueous solution at 25 °C are 8.99 ± 0.04 ( I = 0), 8.83 ± 0.02 ( I = 0.1 M NaClO 4 ) and 9.00 ± 0.03 ( I ...
Ethyl acetate is formed in wine by the esterification of ethanol and acetic acid. Therefore, wines with high acetic acid levels are more likely to see ethyl acetate formation, but the compound does not contribute to the volatile acidity. It is a common microbial fault produced by wine spoilage yeasts, particularly Pichia anomala or Kloeckera ...