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Butyl butyrate, or butyl butanoate, is an organic compound that is an ester formed by the condensation of butyric acid and n-butanol. It is a clear, colorless liquid that is insoluble in water, but miscible with ethanol and diethyl ether. Its refractive index is 1.406 at 20 °C.
In organic chemistry, butyl is a four-carbon alkyl radical or substituent group with general chemical formula −C 4 H 9, derived from either of the two isomers (n-butane and isobutane) of butane. The isomer n -butane can connect in two ways, giving rise to two "-butyl" groups:
An ester of carboxylic acid.R stands for any group (organic or inorganic) and R′ stands for organyl group.. In chemistry, an ester is a compound derived from an acid (organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group (−OH) of that acid is replaced by an organyl group (−R).
The Gmelin rare earths handbook lists 1522 °C and 1550 °C as two melting points given in the literature, the most recent reference [Handbook on the chemistry and physics of rare earths, vol.12 (1989)] is given with 1529 °C.
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 ... List of boiling and freezing information of solvents.
Butyl ester may refer to: Butyl nitrite; The family of organic chemical compounds containing an ester group and a butyl group including: Butyl acetate; Butyl acrylate; Butyl butyrate; Butyl cyanoacrylate; Butyl methacrylate; Dibutyl phthalate
It has a characteristic odor like rancid butter [14] (4-carbon organic compounds take the root, butyl, which is in turn from butyric which is in turn from the Latin word for butter and the Greek, βούτυρον) but anosmia for it has been reported in about 2.5% of people. [15] The metabolism of isobutyric acid in plants has been studied. [16]
Butyryl-CoA (or butyryl-coenzyme A, butanoyl-CoA) is an organic coenzyme A-containing derivative of butyric acid. [1] It is a natural product found in many biological pathways, such as fatty acid metabolism (degradation and elongation), fermentation, and 4-aminobutanoate (GABA) degradation.