475505
mono-Ethyl succinate
90%
Se connecterpour consulter vos tarifs contractuels et ceux de votre entreprise/organisme
About This Item
Formule linéaire :
HO2CCH2CH2CO2C2H5
Numéro CAS:
Poids moléculaire :
146.14
Numéro MDL:
Code UNSPSC :
12352100
ID de substance PubChem :
Nomenclature NACRES :
NA.22
Produits recommandés
![3-[(Benzyloxycarbonyl)amino]propionaldehyde 95%](/deepweb/assets/sigmaaldrich/product/structures/408/203/100fb0f0-7072-41be-b6e0-2857cdc324ee/640/100fb0f0-7072-41be-b6e0-2857cdc324ee.png)
Niveau de qualité
Pureté
90%
Indice de réfraction
n20/D 1.432 (lit.)
Point d'ébullition
248 °C (lit.)
Densité
1.141 g/mL at 25 °C (lit.)
Groupe fonctionnel
carboxylic acid
ester
Chaîne SMILES
CCOC(=O)CCC(O)=O
InChI
1S/C6H10O4/c1-2-10-6(9)4-3-5(7)8/h2-4H2,1H3,(H,7,8)
Clé InChI
LOLKAJARZKDJTD-UHFFFAOYSA-N
Mention d'avertissement
Danger
Mentions de danger
Classification des risques
Eye Dam. 1 - Resp. Sens. 1 - Skin Corr. 1B - Skin Sens. 1
Code de la classe de stockage
8A - Combustible corrosive hazardous materials
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Faites votre choix parmi les versions les plus récentes :
Déjà en possession de ce produit ?
Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.
Les clients ont également consulté
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
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
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
Eduardo Coelho et al.
Food research international (Ottawa, Ont.), 116, 249-257 (2019-02-06)
Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in
Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..
Contacter notre Service technique