108049
苯乙酸乙酯
ReagentPlus®, 99%
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线性分子式:
C6H5CH2COOC2H5
化学文摘社编号:
分子量:
164.20
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
202-993-8
Beilstein/REAXYS Number:
509140
MDL number:
产品名称
苯乙酸乙酯, ReagentPlus®, 99%
assay
99%
InChI key
DULCUDSUACXJJC-UHFFFAOYSA-N
InChI
1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3
SMILES string
CCOC(=O)Cc1ccccc1
product line
ReagentPlus®
refractive index
n20/D 1.497 (lit.)
bp
229 °C (lit.)
density
1.03 g/mL at 25 °C (lit.)
functional group
ester
phenyl
Quality Level
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Application
苯乙酸乙酯被用于研究环氧材料的溶剂自愈合。
General description
苯乙酸乙酯是一种毒性较小的环保溶剂。它是非诱变性的。
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
210.0 °F - closed cup
flash_point_c
98.9 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Acid catalysis in amines. II. The catalytic effect of various butylammonium salts on the aminolysis of ethyl phenylacetate in anhydrous n-butylamine.
Glasoe PK, et al.
Journal of the American Chemical Society, 61(9), 2387-2389 (1939)
Full Recovery of Fracture Toughness Using a Nontoxic Solvent-Based Self-Healing System.
Caruso MM, et al.
Advances in Functional Materials, 18(13), 1898-1904 (2008)
Lara Tat et al.
Journal of agricultural and food chemistry, 55(13), 5205-5212 (2007-05-29)
Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by consumers. Aglianico wine from the Italian region "Basilicata" is an example of a
Lulu Wang et al.
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures
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