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522899

Sigma-Aldrich

Ethyl acetate-d8

99.5 atom % D, 99% (CP)

Synonym(s):

Ethyl-d5 acetate-d3

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About This Item

Linear Formula:
CD3CO2C2D5
CAS Number:
117121-81-0
Molecular Weight:
96.15
MDL number:
MFCD00190440
UNSPSC Code:
12142201
PubChem Substance ID:
24874128
NACRES:
NA.21

isotopic purity

99.5 atom % D

Assay

99% (CP)

form

liquid

technique(s)

NMR: suitable

impurities

≤0.05% water
water

refractive index

n20/D 1.369 (lit.)

bp

77 °C (lit.)

mp

-84 °C (lit.)

density

0.984 g/mL at 25 °C

mass shift

M+8

SMILES string

[2H]C([2H])([2H])C(=O)OC([2H])([2H])C([2H])([2H])[2H]

InChI

1S/C4H8O2/c1-3-6-4(2)5/h3H2,1-2H3/i1D3,2D3,3D2

InChI key

XEKOWRVHYACXOJ-AUOAYUKBSA-N

General description

Ethyl acetate-d8 is a deuterated NMR solvent useful in NMR-based research and analyses.

Application

Ethyl acetate-d8 was used as one of the analytical standards during the quantification of volatile components present in extra virgin olive oil (EVOO) samples.

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Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Danger

Hazard Statements

H225,H319,H336

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3

Target Organs

Central nervous system

Supplementary Hazards

EUH066

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

26.6 °F - closed cup

Flash Point(C)

-3 °C - closed cup

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18 months.
Innocenti M and Calamai L.
Food Research International (2013)
Maria Terezinha Santos Leite Neta et al.
Food research international (Ottawa, Ont.), 124, 70-77 (2019-08-31)
Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is necessary to conserve its pulp so that it is available throughout the year. One of the most common forms of fruit preservation is by dehydration. This
Amélie Slegers et al.
Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not

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