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Supelco

Ethyl formate

analytical standard

Synonym(s):

Formic acid ethyl ester

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About This Item

Linear Formula:
HCOOC2H5
CAS Number:
Molecular Weight:
74.08
Beilstein:
906769
EC Number:
MDL number:
UNSPSC Code:
85151701
eCl@ss:
39022251
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor density

2.5 (vs air)

vapor pressure

15.16 psi ( 55 °C)
3.79 psi ( 20 °C)

Assay

≥99.5% (GC)

autoignition temp.

851 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

16 %

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.359 (lit.)
n20/D 1.360

bp

52-54 °C (lit.)

mp

−80 °C (lit.)

density

0.921 g/mL at 20 °C (lit.)

application(s)

agriculture
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CCOC=O

InChI

1S/C3H6O2/c1-2-5-3-4/h3H,2H2,1H3

InChI key

WBJINCZRORDGAQ-UHFFFAOYSA-N

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General description

Ethyl formate belongs to the group of ethyl esters, which can be synthesized via the reaction between formic acid and ethanol in the presence of sulfuric acid, under thermal conditions.

Application

Ethyl formate may be used as an analytical standard for the determination of the analyte in fruits, bread pre-ferment brew, alcoholic beverages, smog and gasoline samples by gas chromatography (GC) based techniques.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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Pictograms

FlameExclamation mark

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

-4.0 °F - closed cup

Flash Point(C)

-20 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

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Encyclopaedia of Occupational Health and Safety: Guides, indexes, directory (1998)
Analysis of volatiles from oranges in good and bad condition by gas chromatography and gas chromatography-mass spectrometry
McCalley DV and Torres-Grifol JF
Analyst, 117(4), 721-725 (1992)
Analysis of food flavors by gas-liquid chromatography. Separation and identification of the neutral components from bread pre-ferment liquid
Smith DE and Coffman JR
Analytical Chemistry, 32(13), 1733-1737 (1960)
29th International Symposium on Shock Waves 1, Volume 1 (2015)
Determination of the composition of volatiles in cognac (brandy) by headspace gas chromatography-mass spectrometry
Panosyan AG, et al.
Journal of Analytical Chemistry, 56(10), 945-952 (2001)

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