475505
mono-Ethyl succinate
90%
Autenticatiper visualizzare i prezzi riservati alla tua organizzazione & contrattuali
About This Item
Formula condensata:
HO2CCH2CH2CO2C2H5
Numero CAS:
Peso molecolare:
146.14
Numero MDL:
Codice UNSPSC:
12352100
ID PubChem:
NACRES:
NA.22
Prodotti consigliati
Livello qualitativo
Saggio
90%
Indice di rifrazione
n20/D 1.432 (lit.)
P. eboll.
248 °C (lit.)
Densità
1.141 g/mL at 25 °C (lit.)
Gruppo funzionale
carboxylic acid
ester
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
Avvertenze
Danger
Indicazioni di pericolo
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
Scegli una delle versioni più recenti:
Possiedi già questo prodotto?
I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.
I clienti hanno visto anche
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)
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
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
Rosa Perestrelo et al.
Molecules (Basel, Switzerland), 24(17) (2019-08-24)
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based
Il team dei nostri ricercatori vanta grande esperienza in tutte le aree della ricerca quali Life Science, scienza dei materiali, sintesi chimica, cromatografia, discipline analitiche, ecc..
Contatta l'Assistenza Tecnica.