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Ethylvalerat
99%
Synonym(e):
Ethyl-pentanoat
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500 ML
CHF 86.30
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500 ML
CHF 86.30
About This Item
Lineare Formel:
CH3(CH2)3COOC2H5
CAS-Nummer:
Molekulargewicht:
130.18
Beilstein:
1744680
EG-Nummer:
MDL-Nummer:
UNSPSC-Code:
12352100
PubChem Substanz-ID:
NACRES:
NA.22
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Qualitätsniveau
Assay
99%
Brechungsindex
n20/D 1.401 (lit.)
bp
144-145 °C (lit.)
Dichte
0.875 g/mL at 25 °C (lit.)
SMILES String
CCCCC(=O)OCC
InChI
1S/C7H14O2/c1-3-5-6-7(8)9-4-2/h3-6H2,1-2H3
InChIKey
ICMAFTSLXCXHRK-UHFFFAOYSA-N
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Allgemeine Beschreibung
Anwendung
Ethyl valerate has wide applications in the areas of food, pharmaceuticals and cosmetics industries[1].
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H Mouhib et al.
Chemphyschem : a European journal of chemical physics and physical chemistry, 13(5), 1297-1301 (2012-03-02)
We report on the microwave spectrum of ethyl valerate, C(4)H(9)-COO-C(2)H(5), observed by molecular beam Fourier transform microwave spectroscopy (MB-FTMW). Highly accurate rotational and centrifugal distortion constants of the two most abundant conformers were determined. Their structure was investigated by comparison
Jordan M Ross et al.
Bio-protocol, 8(18), e3013-e3013 (2018-09-20)
Classical fear conditioning typically involves pairing a discrete cue with a foot shock. Quantifying behavioral freezing to the learned cue is a crucial assay for neuroscience studies focused on learning and memory. Many paradigms utilize discrete stimuli such as tones;
Synthesis of the 'green apple ester'ethyl valerate in organic solvents by Candida rugosa lipase immobilized in MBGs in organic solvents: Effects of immobilization and reaction parameters.
Raghavendra T, et al.
Journal of Molecular Catalysis. B, Enzymatic, 63(1), 31-38 (2010)
Jordan M Ross et al.
Frontiers in behavioral neuroscience, 13, 164-164 (2019-08-06)
The olfactory bulb (OB) receives significant cholinergic innervation and widely expresses cholinergic receptors. While acetylcholine (ACh) is essential for olfactory learning, the exact mechanisms by which ACh modulates olfactory learning and whether it is specifically required in the OB remains
José Manuel Muñoz-Redondo et al.
Journal of agricultural and food chemistry, 65(13), 2768-2775 (2017-03-14)
A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed. Furthermore, a discriminant model was developed
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