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| | 2-Ethylbutyric acid Basic information |
| Product Name: | 2-Ethylbutyric acid | | Synonyms: | (C2H5)2CHCOOH;2-ethyl-butanoicaci;2-Ethylbutansαure;2-Ethylbuttersαure;2-ethyl-butyricaci;2-Ethylbutyricaicd;3-Pentanecarboxylic acid;3-pentanecarboxylicacid | | CAS: | 88-09-5 | | MF: | C6H12O2 | | MW: | 116.16 | | EINECS: | 201-796-4 | | Product Categories: | bc0001 | | Mol File: | 88-09-5.mol |  |
| | 2-Ethylbutyric acid Chemical Properties |
| Melting point | -16--13 °C (lit.) | | Boiling point | 99-101 °C/18 mmHg (lit.) | | density | 0.92 g/mL at 25 °C (lit.) | | vapor pressure | 0.08 mm Hg ( 20 °C) | | refractive index | n20/D 1.413(lit.) | | FEMA | 2429 | 2-ETHYLBUTYRIC ACID | | Fp | 190 °F | | storage temp. | Store below +30°C. | | solubility | 18g/l | | pka | pKa: 4.751(25°C) | | form | clear liquid | | color | Colorless to Almost colorless | | PH | 3 (18g/l, H2O, 20℃) | | Odor | at 10.00 % in propylene glycol. acidic fruity whiskey dry berry | | Odor Type | acidic | | explosive limit | 1.4%(V) | | Water Solubility | 18 g/L (20 ºC) | | JECFA Number | 257 | | Merck | 14,3110 | | BRN | 1098634 | | LogP | 1.68 | | CAS DataBase Reference | 88-09-5(CAS DataBase Reference) | | NIST Chemistry Reference | Butanoic acid, 2-ethyl-(88-09-5) | | EPA Substance Registry System | 2-Ethylbutyric acid (88-09-5) |
| Hazard Codes | C,Xn | | Risk Statements | 21-36/37/38-34 | | Safety Statements | 26-36/37/39-45-36 | | RIDADR | UN 2810 6.1/PG 3 | | WGK Germany | 1 | | RTECS | ET1400000 | | Autoignition Temperature | 345 °C | | TSCA | Yes | | HazardClass | 8 | | PackingGroup | III | | HS Code | 29159080 | | Toxicity | LD50 orally in Rabbit: 2200 mg/kg LD50 dermal Rabbit 478 mg/kg |
| | 2-Ethylbutyric acid Usage And Synthesis |
| Chemical Properties | clear colorless to light yellow liquid | | Chemical Properties | 2-Ethylbutyric acid has a rancid, oily-fruity, acidulous odor | | Occurrence | Reported found in guava fruit, wheaten bread and cheeses (Parmesan, blue, cheddar, provolone, Romano and
goat), apple, banana, grape, melon, papaya, peach, pineapple and more. | | Uses | Ester formation; intermediate for drugs,
dyestuffs, chemicals; flavoring. | | Uses | 2-Ethylbutyric Acid is a flavoring agent that is a clear liquid, color-
less, with a rancid odor. it is miscible in alcohol and ether, sparingly
soluble in water, and is obtained by chemical synthesis. | | Uses | 2-Ethylbutyric acid is used as the internal standard for determining volatile fatty acids (VFAs) in wastewater from the constructed wetlands. It is used in the determination of both free and fatty acids in milk and milk products by HPLC method with direct derivatisation. | | Preparation | By catalytic oxidation of diethylacetaldehyde or by decarboxylation of diethylmalonic acid. | | Definition | ChEBI: 2-Ethylbutanoic acid is a branched-chain fatty acid. | | Aroma threshold values | Detection: 15 to 600 ppb | | Taste threshold values | Taste characteristics at 35 ppm: acidic, fruity, tropical with a creamy aftertaste. | | Safety Profile | Moderately toxic by
ingestion and skin contact. An irritant to
skin and mucous membranes. A severe eye
irritant. See also ESTERS. Narcotic in high
concentrations. Flammable liquid. To fight
fire, use CO2, dry chemical, alcohol foam.
When heated to decomposition it emits
acrid smoke and fumes. |
| | 2-Ethylbutyric acid Preparation Products And Raw materials |
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