Detail of "123-66-0"

CAS Number:
123-66-0
Name:
Hexanoicacid, ethyl ester
Superlist Name:
Ethyl caproate
Molecular Structure:
Formula:
C₈H₁₆O₂
Molecular Weight:
144.21
Deleted CAS:
8068-81-3
Synonyms:
Caproicacid ethyl ester;Hexanoic acid, monoethyl ester (9CI);Ethyl hexanoate;Hxanoic acid, ethyl ester;Ethylhexanoat;
EINECS:
204-640-3
Density:
0.878 g/cm³
Melting Point:
-67 °C
Boiling Point:
167.9 °C at 760 mmHg
Flash Point:
49.4 °C
Appearance:
clear colourless liquid
Hazard Symbols:
Xi
Risk Codes:
10-36/37/38
Safety:
16-26-36 Details
Transport Information:
UN 3272 3/PG 3

Use of a bacterial a-amylase in [beer] production from grits: Use of a bacterial a-amylase in [beer] production from grits. Sobral, Jose; De Vasconcelos, Laura (Spain). Cerveza Malta, 20(79), 35-40 (Portuguese) 1983. CODEN: CEMADD.There are some reagents with their cas registry numbers 123-51-3 and 71-23-8 are used in this study. ISSN: 0300-4481. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) The thermostable a-amylase [9000-90-2] prepn. Thermamyl 60L, obtained for Bacillus licheniformis, was used in beer manuf. as an additive to unmalted grains. a-Amylase increased the yield, by enhancing the formation of fermentable sugars, such as maltose [69-79-4] and glucose [50-99-7]. The amt. of diacetyl [431-03-8] and Et formate [109-94-4] increased, and that of Et hexanoate [123-66-0] decreased. .

Distribution of esters produced during sugar fermentation between the yeast cell and the medium: Distribution of esters produced during sugar fermentation between the yeast cell and the medium. Nykanen, Lalli; Nykanen, Irma; Suomalainen, Heikki (Res. Lab., State Alcohol Monop., Helsinki, Finland). J. Inst. Brew., 83(1), 32-4 (English) 1977. CODEN: JINBAL. DOCUMENT TYPE: Journal CA Section: 16 (Fermentations) The distribution of esters produced during fermn. of sucrose [57-50-1] between yeast cells and the medium was studied in 5 strains of Saccharomyces cerevisiae and in 3 strains of S. uvarum. Isoamyl acetate [123-92-2] and phenethyl acetate [103-45-7] occurred only in the medium while of the Et esters of C6-C12 fatty acids, Et caproate [123-66-0] occurred only in the medium, 54-68% of the Et caprylate [106-32-1] occurred in the medium, 8-17% of the Et caprate [110-38-3] in the medium, while all the Et laurate [106-33-2] occurred in the yeast cells. Generally the S. uvarum strains retained higher proportions of the esters than did the S. cerevisiae strains.Except for chemicals metioned above, 106-33-2 and 123-92-2 are also used. .