Ethyl Hydroxy-Isobutyrate

Ethyl hydroxy-isobutyrate is o water-white, stable liquid af a mild odar. and when mixed with other solvents it will also dissolve cellulose ethers, that of ethyl lactate, differing in the fallowing aspects  

It is a solvent far cellulose nitrate ond acetate Its solvent action is somewhat comparable with 

Its solvent action is slower and requires the presence of on octive solvent to occentuote it. Its solutions of nitrocellulose ore more viscous. 

Its tolerance far hydrocoibons is about the same os for os it concerns nitrocellulose and Is lower in the presence of acetyl cellulose. 

Ester content Boilirtg range Specific gravity 

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To a cooled solution of 23 parts of sodium in 400 parts of dry ethanol are added 60 parts of dry urea and 132 parts of ethyl o-hydroxy-isobutyrate. The mixture is heated on a steam bath under reflux for about 16 hours and the liberated ammonia is removed from the solution by drawing a current of dry air through it at the boiling point. The solution of the sodium salt of 5,5-dimethyloxazolidine-2,4-dione so obtained is cooled and treated with 284 parts of methyl iodide. The mixture is allowed to stand at room temperature for 3 days, excess methyl iodide and ethanol are then removed by distillation under reduced pressure. 

The Au foil Is quickly dissolved In aqua regia and the Au extracted with ethyl acetate for 1 min. The aqueous phase is then eluted through a Dowex-1 anion resin column (2 zmn diameter, 1 cm long) with 6 M HC1 to complete the removal of Au end other impurities. The dropB. containing the actinide fraction are evaporated and the activity is then eluted through a Dowex-50 resin cation column with 0.4 M soln. of ammonium Q -hydroxy-isobutyrate, which is adjusted to pH 4.0 with HH4OH to separate the various actinide elements from each other, (Mv-Fm-E-Cf)... 

Isocaproic acid 2-Ethoxyethyl acetate Ethyl a-hydroxy isobutyrate... 

Ethyl-3-hydroxy- Mean 3 0.8 6.6 3.9 - 3-Hydroxy-isobutyric acid-... 

Dimethoxy Phenol 3,4-Dimethyl 1,2-Cyclopen tandione 5-Ethyl 3-Hydroxy 4-Methyl 2(5H)-Furanone 3-Ethyl Pyridine Furfuryl Mercaptan Geranyl Isovalerate 2,3 -Heptandione (Z)-3-Hexenyl Butyrate (Z)-3-Hexenyl Formate Hexyl Butyrate Hexyl Hexanoate Isoamyl Isobutyrate Isobutyl Formate Isobutyl Hexanoate Linalool Oxide... 

Recently, AEDA and SHA-0 yielded 41 and 45 odor active compounds for Scheurebe and Gewurztraminer wines, respectively (P). Ethyl 2-methylbutyrate, ethyl isobutyrate, 2-phenylethanol, 3-methylbutanol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-ethylphenol and one unknown compound, named wine lactone, showed high flavor dilution (FD)- factors (Table I) in Gewurztraminer and Scheurebe wines. 4-Mercapto-4-methylpentan-2-one belongs to the most potent odorants only in the variety Scheurebe whereas cis-rose oxide was perceived only in Gewurztraminer (Table I). 4-Mercapto-4-methylpentan-2-one was identified for the first time in Sauvignon blanc wines (JO). The unknown compound with coconut, woody and sweet odor quality, which has not yet been detected in wine or a food, was identified as 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one (wine lactone) (JJ). 

Ethyl-2-hydroxy-2-cyclopenten-1 -one 209 Hexyl phenylacetate 257 Maltyl isobutyrate... 

Propionic acid, ethyl ester. See Ethyl propionate Propionic acid, 2-hydroxy-. See Lactic acid Propionic acid, 2-methyl-. See Isobutyric acid... 

Ethyl sorbate Ethyl undecanoate Ethyl vanillin Formic acid Furfuryl thioacetate Geranium maculatum oil a-D-Glucose pentaacetate Guaiol acetate Heptyl crotonate Heptyl isobutyrate Heptyl valerate Hexanal propylene glycol acetal cis-3-Hexenyl anthranilate cis-3-Hexenyl benzoate cis-3-Hexenyl crotonate cis-3-Hexenyl hexanoate 3-Hexenyl isovalerate cis-3-Hexenyl phenylacetate cis-3-Hexenyl senecioate Hexenyl-cis-3-valerate Hexyl alcohol Hexyl 2-furoate Hexyl lactate Hexyl nicotinate Hexyl phenylacetate Hexyl valerate Hydroxycitronellal residue Hydroxylamine sulfate 5-Hydroxy-4-octanone y-lonone... 

Multifunctional initiators, produced by dendrimer techniques, have been used to synthesize dendrimer-like star-block copolymers by ATRP method (Hedrick et al., 1998). Starting from a hexafunctional initiator, e-caprolactone was polymerized and each hydroxyl group was then chemically transformed into two 2-bromo-isobutyrate moieties, which were used to initiate the ATRP of either MMA or a mixture of MMA and hydroxy ethyl methacrylate (HEMA) to produce, in the latter case, dendrimer-hke star-block copolymer composed of a poly(e-caprolactone) core... 

Important components of hard cheeses (Gouda type) include some carboxylic acid esters (ethyl butanoate, ethyl hexanoate), as well as carboxylic acids (acetic, butyric, isobutyric, valeric, isovaleric, 2-methylbutyric and caproic acids). Cheeses manufactured using bacteria of the genus Propionibacterium (such as Emmental and Gruyere) contain propionic acid and other lower fatty acids, methyl thioacetate, some oxocarboxylic acids, various alcohols, esters (such as ethyl butanoate), lactones (such as 8-decalactone), amines and other basic compounds (also skatole in addition to aliphatic amines), alkylpyrazines (e.g. 2-sec-butyl-3-methoxypyrazine), 4-hydroxy-2,5-dimethyl-2H-furan-3-one (furaneol), 2-ethyl-4-hydroxy-5-methyl-2H-furan-3-one (homofuraneol) and a range of other compounds. 

Vanilla contains vanillin (1.3-3.0%) as the major flavor component, with over 150 other aroma chemicals also present, most of which are present in traces, including p-hydroxy-benzaldehyde, acetic acid, isobutyric acid, caproic acid, eugenol, furfural, p-hydroxy-benzyl methyl ether, vanillyl ethyl ether, anisyl ethyl ether, and acetaldehyde. The vanillin content differs in different varieties of vanilla, with Bourbon beans containing generally higher amounts than Mexican and Tahiti beans (martindale rosengarten stake). 

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