191280
4-乙基苯甲酸
99%
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关于此项目
线性分子式:
C2H5C6H4CO2H
化学文摘社编号:
分子量:
150.17
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
210-605-3
Beilstein/REAXYS Number:
2041840
MDL number:
产品名称
4-乙基苯甲酸, 99%
InChI key
ZQVKTHRQIXSMGY-UHFFFAOYSA-N
InChI
1S/C9H10O2/c1-2-7-3-5-8(6-4-7)9(10)11/h3-6H,2H2,1H3,(H,10,11)
SMILES string
CCc1ccc(cc1)C(O)=O
assay
99%
form
solid
mp
112-113 °C (lit.)
functional group
carboxylic acid
Quality Level
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Application
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 。
General description
4-乙基苯甲酸在水溶液中与硝酸镧反应生成聚合物 链-聚 [[水（4-乙基苯甲酸- κ ）镧 (III) ]-三 μ-4-乙基苯甲酸 ] 。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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
Seo-Yoon Bae et al.
ACS nano, 5(6), 4974-4980 (2011-05-20)
We report edge-selective functionalization of graphite (EFG) for the production of large-area uniform graphene films by simply solution-casting EFG dispersions in dichloromethane on silicon oxide substrates, followed by annealing. The resultant graphene films show ambipolar transport properties with sheet resistances
J L Ramos et al.
Science (New York, N.Y.), 235(4788), 593-596 (1987-01-30)
Increasing quantities of man-made organic chemicals are released each year into the biosphere. Some of these compounds are both toxic and relatively resistant to physical, chemical, or biological degradation, and they thus constitute an environmental burden of considerable magnitude. Genetic
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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