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Merck
CN

191280

Sigma-Aldrich

4-乙基苯甲酸

99%

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About This Item

线性分子式:
C2H5C6H4CO2H
CAS号:
分子量:
150.17
Beilstein:
2041840
EC 号:
MDL编号:
UNSPSC代码:
12352100
PubChem化学物质编号:
NACRES:
NA.22

质量水平

检测方案

99%

形式

solid

mp

112-113 °C (lit.)

SMILES字符串

CCc1ccc(cc1)C(O)=O

InChI

1S/C9H10O2/c1-2-7-3-5-8(6-4-7)9(10)11/h3-6H,2H2,1H3,(H,10,11)

InChI key

ZQVKTHRQIXSMGY-UHFFFAOYSA-N

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一般描述

4-乙基苯甲酸在水溶液中与硝酸镧反应生成聚合物-聚 [[水(4-乙基苯甲酸- κ )镧 (III) ]-三 μ-4-乙基苯甲酸 ]

应用

用 4-乙基苯甲酸合成 4-乙烯基-α 乙酯-氰基-β-苯基肉桂酸酯 。它也用于在多聚磷酸/五氧化二磷的作用下官能化“原始”石墨的边缘

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable

个人防护装备

Eyeshields, Gloves, type N95 (US)


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José María Moreno et al.
Chemical science, 10(7), 2053-2066 (2019-03-08)
Novel MOF-type materials with different morphologies based on assembled 1D organic-inorganic sub-domains were prepared using specific monodentate benzylcarboxylate spacers with functional substituents in the para-position as structure modulating agents. The combination of electron-withdrawing or electron-donating functions in the organic spacers
Functional Polymers. VII. Ethyl 4-Vinyl-α-cyano-β-phenylcinnamate.
Sumida Y and Vogl O.
Polymer Journal, 13(6), 521-536 (1981)
Juan Yang et al.
Acta crystallographica. Section E, Structure reports online, 66(Pt 2), m183-m184 (2010-01-01)
The reaction of lanthanum nitrate and 4-ethyl-benzoic acid (EBAH) in aqueous solution yielded the title polymer, [La(C(9)H(9)O(2))(3)(C(9)H(10)O(2))(H(2)O)](n). The asymmetric unit contains one La(III) atom, three 4-ethyl-benzoate (EBA) ligands, one neutral EBAH ligand and one coordinated water mol-ecule. Each La(III) ion
Yiqing Yang et al.
Organic letters, 14(11), 2874-2877 (2012-05-16)
An unprecedented Ru(II) catalyzed ortho-hydroxylation has been developed for the facile synthesis of a variety of multifunctionalized arenes from easily accessible ethyl benzoates with ester as an efficient directing group. Both the TFA/TFAA cosolvent system and oxidants serve as the
D M Jung et al.
Journal of agricultural and food chemistry, 48(2), 407-412 (2000-02-26)
Changes in flavor release and aroma characteristics in a medium including food phenolics may be attributed to an intermolecular interaction between flavor compounds and phenolics. To investigate the interaction, one- and two-dimensional NMR studies have been carried out on the

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