추천 제품
Quality Level
제품 라인
ReagentPlus®
분석
99%
refractive index
n20/D 1.497 (lit.)
bp
229 °C (lit.)
density
1.03 g/mL at 25 °C (lit.)
작용기
ester
phenyl
SMILES string
CCOC(=O)Cc1ccccc1
InChI
1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3
InChI key
DULCUDSUACXJJC-UHFFFAOYSA-N
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관련 카테고리
일반 설명
Ethyl phenylacetate is a less toxic, greener solvent. It is non-mutagenic.
애플리케이션
Ethyl phenylacetate was used to study the solvent-based self-healing of epoxy materials.
법적 정보
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
210.0 °F - closed cup
Flash Point (°C)
98.9 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
이미 열람한 고객
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)
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)
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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