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475505

Sigma-Aldrich

mono-Ethyl succinate

90%

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About This Item

Linear Formula:
HO2CCH2CH2CO2C2H5
CAS Number:
1070-34-4
Molecular Weight:
146.14
MDL number:
MFCD00053346
UNSPSC Code:
12352100
PubChem Substance ID:
24871137
NACRES:
NA.22

Assay

90%

refractive index

n20/D 1.432 (lit.)

bp

248 °C (lit.)

density

1.141 g/mL at 25 °C (lit.)

functional group

carboxylic acid
ester

SMILES string

CCOC(=O)CCC(O)=O

InChI

1S/C6H10O4/c1-2-10-6(9)4-3-5(7)8/h2-4H2,1H3,(H,7,8)

InChI key

LOLKAJARZKDJTD-UHFFFAOYSA-N

Pictograms

Health hazardCorrosion
GHS08,GHS05

Signal Word

Danger

Hazard Statements

H314,H317,H334

Hazard Classifications

Eye Dam. 1 - Resp. Sens. 1 - Skin Corr. 1B - Skin Sens. 1

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

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Certificates of Analysis (COA)

Lot/Batch Number
MKCM5847
MKCD7226
MKBL5831
MKBL5495
MKBH7269

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Succinic anhydride ≥99% (GC)

Sigma-Aldrich

239690

Succinic anhydride

Emrah Altuntepe et al.
Applied microbiology and biotechnology, 101(15), 5973-5984 (2017-05-14)
Succinic acid (SA) was esterified with ethanol using Candida antarctica lipase B immobilized on acrylic resin at 40 and 50 °C. Enzyme activity in the reaction medium was assured prior to reaction experiments. Reaction-equilibrium experiments were performed for varying initial molalities
Manuel J Valcárcel-Muñoz et al.
Foods (Basel, Switzerland), 10(2) (2021-02-13)
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the quality
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu.
Duarte WF, et al.
LWT--Food Science and Technology, 43(10), 1564-1572 (2010)
Pierre Awad et al.
Journal of agricultural and food chemistry, 65(35), 7736-7748 (2017-08-02)
Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac
Parker L Sulkowski et al.
Nature genetics, 50(8), 1086-1092 (2018-07-18)
The hereditary cancer syndromes hereditary leiomyomatosis and renal cell cancer (HLRCC) and succinate dehydrogenase-related hereditary paraganglioma and pheochromocytoma (SDH PGL/PCC) are linked to germline loss-of-function mutations in genes encoding the Krebs cycle enzymes fumarate hydratase and succinate dehydrogenase, thus leading
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