02750
Diethyl (ethoxymethylene)malonate
purum, ≥99.0% (GC)
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About This Item
Linear Formula:
C2H5OCH=C(COOC2H5)2
CAS Number:
Molecular Weight:
216.23
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
201-725-7
MDL number:
Beilstein/REAXYS Number:
880058
SMILES string
CCO\C=C(\C(=O)OCC)C(=O)OCC
grade
purum
assay
≥99.0% (GC)
refractive index
n20/D 1.463
bp
279-283 °C (lit.)
density
1.080 g/mL at 20 °C (lit.)
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1A
Storage Class
10 - Combustible liquids
wgk
WGK 1
flash_point_f
291.2 °F - closed cup
flash_point_c
144 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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J Girón et al.
Analytical biochemistry, 206(1), 155-160 (1992-10-01)
A recently reported methodology for amino acid analysis by HPLC has been adapted for quantification of N-epsilon-(2-propenal)lysine (a modified lysine by reaction with malondialdehyde that has been found in enzymatic digests of foods and in urine) in biological samples. We
Benoit Bach et al.
Analytica chimica acta, 732, 114-119 (2012-06-13)
This paper reports on the development of an optimized method for the simultaneous analysis of eight biogenic amines (histamine, methylamine, ethylamine, tyramine, putrescine, cadaverine, phenethylamine, and isoamylamine). The analytical method thus proposed has the following advantages: the easy derivatization of
M Alaiz et al.
Journal of chromatography, 591(1-2), 181-186 (1992-02-07)
Amino acids were determined by precolumn derivatization with diethyl ethoxymethylenemalonate and reversed-phase high-performance liquid chromatography (HPLC) with spectrophotometric detection at 280 nm. The reaction time was 50 min and the derivatives were stable at room temperature. Chromatographic resolution of a
Sergio Gómez-Alonso et al.
Journal of agricultural and food chemistry, 55(3), 608-613 (2007-02-01)
A method has been developed for the simultaneous analysis of biogenic amines, amino acids, and the ammonium ion in wine and beer. Aminoenones formed by the reaction of amino acids, biogenic amines, and the ammonium ion with the derivatization reagent
Riin Rebane et al.
Analytica chimica acta, 672(1-2), 79-84 (2010-06-29)
In case of some foods and drinks, their amino acid content is demonstrated to correlate with the botanical and/or geographical origin of the plant. In present work a method for amino acid analysis in honey was developed and validated. The
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