Diethyl succinate

Structural formula
General
Surname	Diethyl succinate
other names	Diethyl succinate; Diethyl succinate; Diethyl butanedioate;
Molecular formula	C 8 H 14 O 4
Brief description	colorless liquid with a pleasant odor
External identifiers / databases
EC number	204-612-0
ECHA InfoCard	100.004.194
PubChem	31249
Wikidata	Q1978959
properties
Molar mass	174.20 g mol −1
Physical state	liquid
density	1.04 g cm −3
Melting point	−20.8 ° C
boiling point	217 ° C
Vapor pressure	1.33 mbar (55 ° C)
solubility	sparingly soluble in water (2.00 g l −1 at 25 ° C)
Refractive index	1.4198 (20 ° C)
safety instructions
GHS labeling of hazardous substances	no GHS pictograms
	no GHS pictograms
H and P phrases	H: no H-phrases
	P: no P-phrases
Toxicological data	8530 mg kg −1 ( LD 50 , rat , oral )
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C

Diethyl succinate is a chemical compound from the group of carboxylic acid esters .

Occurrence

Diethyl succinate is found in apples , cocoa , brandy , whiskey, and wine. In white wine , the content is between 0.01 and 0.8 mg / l. The content increases even after 10 years due to biochemical processes in the wine.

Extraction and presentation

Diethyl succinate can be obtained by reacting succinic acid with ethanol .

properties

Diethyl succinate is a slightly volatile, very difficult to ignite, colorless liquid with a pleasant odor that is sparingly soluble in water.

use

Diethyl succinate can be used to make other chemical compounds such as resmethrin .

Individual evidence

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k Entry for CAS no. 123-25-1 in the GESTIS substance database of the IFA , accessed on August 27, 2015(JavaScript required) .
↑ David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 67th edition. (Internet version :), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-42.
↑ Jürgen Falbe, Manfred Regitz: Römpp Lexikon Chemie, 10th edition, 1996-1999 Volume 6: T - Z . Georg Thieme Verlag, 2014, ISBN 3-13-200061-2 , p. 4959 ( limited preview in Google Book Search).
↑ Werner Back: Microbiology of Food Volume 5: Beverages . Behr's Verlag, 2008, ISBN 978-3-89947-956-0 , pp. 212 ( limited preview in Google Book search).
↑ 21st European Symposium on Computer Aided Process Engineering . Elsevier, 2011, ISBN 978-0-444-53896-3 , pp. 324 ( limited preview in Google Book search).
↑ Thomas A. Unger: Pesticide Synthesis Handbook . William Andrew, 1996, ISBN 978-0-8155-1853-2 , pp. 958 ( limited preview in Google Book search).

[GESTIS-1] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k Entry for CAS no. 123-25-1 in the GESTIS substance database of the IFA , accessed on August 27, 2015(JavaScript required) .

[CRC67_3_42-2] David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 67th edition. (Internet version :), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-42.

[Jürgen_Falbe,_Manfred_Regitz-3] Jürgen Falbe, Manfred Regitz: Römpp Lexikon Chemie, 10th edition, 1996-1999 Volume 6: T - Z . Georg Thieme Verlag, 2014, ISBN 3-13-200061-2 , p. 4959 ( limited preview in Google Book Search).

[Prof._Dr._Werner_Back-4] Werner Back: Microbiology of Food Volume 5: Beverages . Behr's Verlag, 2008, ISBN 978-3-89947-956-0 , pp. 212 ( limited preview in Google Book search).

[5] 21st European Symposium on Computer Aided Process Engineering . Elsevier, 2011, ISBN 978-0-444-53896-3 , pp. 324 ( limited preview in Google Book search).

[Thomas_A._Unger-6] Thomas A. Unger: Pesticide Synthesis Handbook . William Andrew, 1996, ISBN 978-0-8155-1853-2 , pp. 958 ( limited preview in Google Book search).