Search results
Results From The WOW.Com Content Network
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. [1] [2]
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.
Estradiol 17β-benzoate; Estradiol benzoate; Estradiol benzoate butyrate; Estradiol benzoate cyclooctenyl ether; Estradiol dibenzoate; Estriol acetate benzoate; Estrone benzoate; Ethinylestradiol benzoate; Ethyl benzoate; Eucaine
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
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
In IUPAC nomenclature, the prefix benzyl refers to a C 6 H 5 CH 2 substituent, for example benzyl chloride or benzyl benzoate. Benzyl is not to be confused with phenyl with the formula C 6 H 5. The term benzylic is used to describe the position of the first carbon bonded to a benzene or other aromatic ring.
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]