Ethyl acetate, also known as ethyl acetate, is a compound formed by substituting a hydroxyl group in acetic acid with an ethoxy group, and the structure is simply CH3COOCH2CH3. Pure ethyl acetate is a colorless, transparent, aromatic odor liquid, melting point: -83.6 ° C, boiling point: 77.06 ° C, relative density (water = 1): 0.894-0.898, relative vapor density (air = 1): 3.04, Strong etheric odor, clear spirit, slightly fruity, fragrant, easy to spread, not long lasting. Slightly soluble in water, soluble in most organic solvents such as alcohol, ketone, ether, chloroform. Ethyl acetate is a widely used fine chemical product with excellent solubility, fast drying and wide application. It is a very important organic chemical raw material and an excellent industrial solvent. It is widely used in acetate fiber and B. In the production process of base fiber, chlorinated rubber, vinyl resin, cellulose acetate, synthetic rubber, paint and paint.
0.902 g/mL at 25 °C(lit.)
3 (20 °C, vs air)
73 mm Hg ( 20 °C)
2414 | ETHYL ACETATE
Miscible with ethanol, acetone, diethyl ether and benzene.
Acidity coefficient (pKa)
80 g/L (20 ºC)
Stable. Incompatible with various plastics, strong oxidizing agents. Highly flammable. Vapour/air mixtures explosive. May be moisture sensitive.
141-78-6(CAS DataBase Reference)
The main purpose
As an industrial solvent, used in coatings, adhesives, ethyl cellulose, artificial leather, linoleum colorants, rayon, etc.; as a binder, used in the production of printing inks, artificial pearls; as an extractant, used as an extractant Production of medicines, organic acids, etc.; as a raw material for spices, it is used as a main raw material for fruit flavors such as pineapple, banana, strawberry, etc., as well as whiskey and cream. The wine we are talking about is very good because it contains ethyl acetate. Ethyl acetate has a fruity aroma. Because the wine contains a small amount of acetic acid, it reacts with ethanol to form ethyl acetate. Since this is a reversible reaction, it takes a long time to accumulate ethyl acetate which causes the aroma of the wine.