CAS No.:112-15-2
Other Names:
ETHOXYDIGLYCOL ACETATE
MF:
C8H16O4,
EINECS No.:
203-940-1
Place of Origin:
India
Grade Standard:
Food Grade
Purity:
99.5 %
Appearance:colorless liquid
Application:
Organic Intermediate
Brand Name:
The Indian Chemical
Shape::
liquid
Boiling point::
218-219 °C
MW::
176.21
Ethyl acetate (systematically ethyl ethanoate, commonly abbreviated EtOAc, ETAC or EA) is the organic compound with the formula CH3CO2CH2CH3, simplified to C4H8O2. This colorless liquid has a characteristic sweet smell (similar to pear drops) and is used in glues, nail polish removers, and in the decaffeination process of tea and coffee. Ethyl acetate is the ester of ethanol and acetic acid; it is manufactured on a large scale for use as a solvent
Uses
Ethyl acetate is used primarily as a solvent and diluent, being favored because of its low cost, low toxicity, and agreeable odor. For example, it is commonly used to clean circuit boards and in some nail varnish removers Coffee beans and tea leaves are decaffeinated with this solvent. It is also used in paints as an activator or hardener. Ethyl acetate is present in confectionery, perfumes, and fruits. In perfumes it evaporates quickly, leaving the scent of the perfume on the skin. Ethyl acetate is an asphyxiant for use in insect collecting and study. In a killing jar charged with ethyl acetate, the vapors will kill the collected insect quickly without destroying it. Because it is not hygroscopic, ethyl acetate also keeps the insect soft enough to allow proper mounting suitable for a collection.
Laboratory uses
In the laboratory, mixtures containing ethyl acetate are commonly used in column chromatography and extractions. Ethyl acetate is rarely selected as a reaction solvent because it is prone to hydrolysis, transesterification, and condensations.
Occurrence in wines
Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid – acetic acid, and the ethyl alcohol generated during the fermentation. The aroma of ethyl acetate is most vivid in younger wines and contributes towards the general perception of “fruitiness” in the wine. Sensitivity varies, with most people having a perception threshold around
120 mg/L. Excessive amounts of ethyl acetate are considered a wine fault.
