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Sigma-Aldrich

1-Ethyl-4-(methoxycarbonyl)pyridinium iodide

97%

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About This Item

Empirical Formula (Hill Notation):
C9H12INO2
CAS Number:
1199-65-1
Molecular Weight:
293.10
MDL number:
MFCD00011996
UNSPSC Code:
12352100
PubChem Substance ID:
24859576
NACRES:
NA.22

assay

97%

mp

114-116 °C (lit.)

SMILES string

[I-].CC[n+]1ccc(cc1)C(=O)OC

InChI

1S/C9H12NO2.HI/c1-3-10-6-4-8(5-7-10)9(11)12-2;/h4-7H,3H2,1-2H3;1H/q+1;/p-1

InChI key

NGEAJXXGUZQCPN-UHFFFAOYSA-M

General description

Ion association/dissociation behavior of 1-ethyl-4-(methoxycarbonyl)pyridinium iodide in a number of ionic and molecular liquids by mathematical and computational modelling was reported.

Application

1-Ethyl-4-(methoxycarbonyl)pyridinium iodide was employed as probe for micropolarity determinations. It was also used in preparation of 1-ethyl-4-(methoxycarbonyl)pyridinium tetrakis(4-phenoxyphenyl)borate.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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Micropolarity of sodium bis (2-ethylhexyl) sulfosuccinate reverse micelles prepared in supercritical ethane and near-critical propane.
Shervani Z and Ikushima Y.
Coll. Polymer Sci., 277(6), 595-600 (1999)
Salts dissolved in salts: ionic liquid mixtures.
Lui MY, et al.
Chemical Science, 2(8), 1491-1496 (2011)
Terhi Alaviuhkola et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 11(7), 2071-2080 (2005-01-28)
Five aromatic borate anions, namely tetrakis(4-phenoxyphenyl)borate (1), tetrakis(biphenyl)borate (2), tetrakis(2-naphthyl)borate (3), tetrakis(4-phenylphenol)borate (4), and tetrakis(4-phenoxy)borate (5), have been prepared and tested as ion-recognition sites in chemical sensors for certain aromatic cations and metal ions. To gain further insight into the
Sophia Jiyuan Zhang et al.
Applied and environmental microbiology, 85(6) (2019-02-03)
A cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the

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