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Ethyl benzoate, C 9 H 10 O 2, is an ester formed by the condensation of benzoic acid and ethanol. It is a colorless liquid that is almost insoluble in water, but miscible with most organic solvents. It is a colorless liquid that is almost insoluble in water, but miscible with most organic solvents.
PRL-8-53 is a nootropic substituted phenethylamine that has been shown to act as a hypermnesic drug in humans; it was first synthesized by medical chemistry professor Nikolaus Hansl at Creighton University in the 1970s as part of his work on amino ethyl meta benzoic acid esters.
This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
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The archetypal reaction is the alkaline hydrolysis of ethyl benzoate (R=R'=H) in a water/ethanol mixture at 30 °C. Measurement of the reaction rate k 0 combined with that of many substituted ethyl benzoates ultimately result in a reaction constant of +2.498. [3] [needs update] [non-primary source needed] Scheme 2. Hydrolysis of benzoic acid esters
1972–1984: 4th edition in 25 volumes, last edition in German language [4] 1985–1996: 5th edition, in English only, entitled Ullmann's Encyclopedia of Industrial Chemistry, in 36 volumes [citation needed] 2002–2007: 6th edition in 40 volumes [4] 2011–2014: 7th edition in 40 print volumes, with ongoing changes and additions to the online ...
The synthesis of methyl benzoate by Fischer–Speier esterification. Fischer esterification or Fischer–Speier esterification is a special type of esterification by refluxing a carboxylic acid and an alcohol in the presence of an acid catalyst. The reaction was first described by Emil Fischer and Arthur Speier in 1895. [1]
Propyl benzoate has a nutty odor and sweet fruity or nut-like taste, and as such, it is used as a synthetic flavoring agent in foods. It also has antimicrobial properties and is used as a preservative in cosmetics. It occurs naturally in the sweet cherry and in clove stems, as well as in butter. [2] [3]