00733
癸酸乙酯
analytical standard
别名:
正癸酸乙酯, 羊蜡酸乙酯
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关于此项目
线性分子式:
CH3(CH2)8COOC2H5
化学文摘社编号:
分子量:
200.32
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
EC Number:
203-761-9
Beilstein/REAXYS Number:
1762128
MDL number:
SMILES string
CCCCCCCCCC(=O)OCC
InChI key
RGXWDWUGBIJHDO-UHFFFAOYSA-N
InChI
1S/C12H24O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h3-11H2,1-2H3
grade
analytical standard
vapor density
6.9 (vs air)
assay
≥99.0% (GC)
form
liquid
shelf life
limited shelf life, expiry date on the label
impurities
≤0.3% water
refractive index
n20/D 1.423-1.427, n20/D 1.425 (lit.)
bp
245 °C (lit.)
density
0.864 g/cm3
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
functional group
ester
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存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
215.6 °F - closed cup
flash_point_c
102 °C - closed cup
Jacquelene Chu et al.
International journal of pharmaceutics, 471(1-2), 92-102 (2014-05-09)
Lecithin-linker microemulsions are formulations produced with soybean lecithin in combination with a highly lipophilic (lipophilic linker) and highly hydrophilic (hydrophilic linkers) surfactant-like additives. In this work, lecithin-linker systems were formulated to produce self-emulsifying delivery systems for β-carotene and β-sitosterol. The
Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used
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