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Documenti

475505

Sigma-Aldrich

mono-Ethyl succinate

90%

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About This Item

Formula condensata:
HO2CCH2CH2CO2C2H5
Numero CAS:
1070-34-4
Peso molecolare:
146.14
Numero MDL:
MFCD00053346
Codice UNSPSC:
12352100
ID PubChem:
24871137
NACRES:
NA.22

Saggio

90%

Indice di rifrazione

n20/D 1.432 (lit.)

P. eboll.

248 °C (lit.)

Densità

1.141 g/mL at 25 °C (lit.)

Stringa SMILE

CCOC(=O)CCC(O)=O

InChI

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

Pittogrammi

Health hazardCorrosion
GHS08,GHS05

Avvertenze

Danger

Indicazioni di pericolo

H314,H317,H334

Classi di pericolo

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

Codice della classe di stoccaggio

8A - Combustible corrosive hazardous materials

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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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
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
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