8.22100

(S)-(-)-Ethyl lactate

for synthesis

• Synonyme(s) : (S)-(-)-Ethyl lactate, L(-)-Lactic acid ethyl ester, (S)-(-)-2-Hydroxypropionic acid ethyl ester
• Formule linéaire : CH₃CH(OH)COOC₂H₅
• Numéro CAS: 687-47-8
• Poids moléculaire : 118.13
• Numéro MDL: MFCD00004518
• Code UNSPSC : 12352108
• Numéro de classement CE : 211-694-1
• Nomenclature NACRES : NA.22

Propriétés

• Pression de vapeur: 1.6 hPa ( 20 °C)
• Niveau de qualité: 200
• Pureté: ≥99% (GC)
• Forme: liquid
• Température d'inflammation spontanée: 400 °C
• Puissance: >2000 mg/kg LD₅₀, oral (Rat)
• Limite d'explosivité: 1.5-16.4 % (v/v)
• pH: 4 (20 °C, 50 g/L in H₂O)
• kinematic viscosity: 2.7 cSt(25 °C)
• Point d'ébullition: 154 °C/1013 hPa
• Pf: -25 °C
• Température de transition: flash point 53 °C
• Densité: 1.03 g/cm³ at 20 °C
• Température de stockage: 2-30°C
• InChI: 1S/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3/t4-/m0/s1
• Clé InChI: LZCLXQDLBQLTDK-BYPYZUCNSA-N

Description

Application

• Evaluation of operational parameters for ethyl lactate production using reactive distillation process: This study explores the environmentally benign production of ethyl lactate, highlighting its use as a bio-based solvent for chemical transformations (A Komesu et al., 2015).



• Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality: Discusses the production of ethyl lactate and its effect on wine quality, providing insights into fermentation processes and flavor enhancement (I Loira et al., 2014).



• Titania-catalysed oxidative dehydrogenation of ethyl lactate: Examines a catalytic process for converting ethyl lactate to ethyl pyruvate, emphasizing green chemistry applications (EV Ramos-Fernandez et al., 2014).



• Green Sustainable Process for Chemical and Environmental Engineering and Science: Focuses on the role of ethyl lactate in organic synthesis, showcasing its effectiveness in various chemical reactions (AV Dolzhenko, 2021).



• In Situ Analysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor: Investigates the influence of ethyl lactate on fermentation, particularly its impact on flavor profiles in beverage production (Y Kong et al., 2014).

Remarque sur l'analyse

Assay (GC, area%): ≥ 99.0 % (a/a)
Density (d 20 °C/ 4 °C): 1.032 - 1.034
Spec. rotation [α²0/D (undiluted): -11.0 - -9.5 °
Identity (IR): passes test

Informations sur la sécurité

• Pictogrammes: GHS02,GHS05,GHS07
• Mention d'avertissement: Danger
• Mentions de danger: H226 - H318 - H335
• Conseils de prudence: P210 - P233 - P240 - P241 - P280 - P305 + P351 + P338
• Classification des risques: Eye Dam. 1 - Flam. Liq. 3 - STOT SE 3
• Organes cibles: Respiratory system
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): 128.8 °F - closed cup
• Point d'éclair (°C): 53.8 °C - closed cup