Diethyl Succinate

Product Information

Molecular Formula:
C8H14O4
Molecular Weight:
174.19
Description
Diethyl Succinate (CAS# 123-25-1) is a diester molecule present naturally in plant and animal tissues. Used commonly in fragrances and food flavourings.
Synonyms
butanedioic acid diethyl ester; diethyl butanedioate
IUPAC Name
diethyl butanedioate
Canonical SMILES
CCOC(=O)CCC(=O)OCC
InChI
InChI=1S/C8H14O4/c1-3-11-7(9)5-6-8(10)12-4-2/h3-6H2,1-2H3
InChI Key
DKMROQRQHGEIOW-UHFFFAOYSA-N
Boiling Point
218 ℃ (lit.)
Melting Point
-20 ℃
Flash Point
195 °F
Purity
> 99.0 % (GC)
Density
1.047 g/mL at 25 ℃ (lit.)
Solubility
0.11 M;19.1 mg/mL at 25 °C;19.1 mg/mL at 25 °C;Solubility in water, g/100ml at 25 °C: 0.2;1 mL in 50 mL water; miscible in alcohol, ether, oils
Appearance
Colorless to almost colorless clear liquid
Application
This product is suitable for scientific research.
Storage
Sealed in dry, Room Temperature
Grade
reagent grade
Refractive Index
n20/D 1.42(lit.)
Stability
Stable under normal temperatures and pressures.
LogP
0.89280
Vapor Pressure
0.126mmHg at 25°C

Computed Properties

XLogP3
1.2
Hydrogen Bond Donor Count
0
Hydrogen Bond Acceptor Count
4
Rotatable Bond Count
7
Exact Mass
174.08920892 g/mol
Monoisotopic Mass
174.08920892 g/mol
Topological Polar Surface Area
52.6Ų
Heavy Atom Count
12
Formal Charge
0
Complexity
135
Isotope Atom Count
0
Defined Atom Stereocenter Count
0
Undefined Atom Stereocenter Count
0
Defined Bond Stereocenter Count
0
Undefined Bond Stereocenter Count
0
Covalently-Bonded Unit Count
1
Compound Is Canonicalized
Yes

Patents

Publication Number Title Priority Date
CN-114044803-A Acetyl hexapeptide-1 derivative and application thereof 2022-01-12
CN-114181223-A Cephalotaxine derivative and preparation method and application thereof 2022-01-05
CN-114129483-A Essence containing rambutan peel polyphenol and milk protein and preparation method thereof 2021-12-15
CN-114028460-A Application of green plum wine in blood sugar reduction, extraction method of blood sugar reducing active substance of green plum wine and detection method of blood sugar reducing active substance 2021-12-10
CN-114178292-A System and method for realizing co-production of multiple ester products by taking food waste as raw material 2021-12-10
CN-114181845-A Saccharomyces cerevisiae and application thereof in white spirit brewing 2021-12-06
CN-113981614-A High-elasticity disposable non-woven fabric underpants and preparation method thereof 2021-12-03
CN-114158436-A Tomato breeding method and fruit vinegar brewing method 2021-12-03
CN-114027089-A Method for improving flavor of edible mushroom and application thereof 2021-12-02
CN-113913258-A Preparation method of white grape fruit grain flavored sparkling wine 2021-11-30

Literatures

PMID Publication Date Title Journal
22120647 2012-03-01 Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition Journal of industrial microbiology & biotechnology
22146049 2012-01-18 Real-time molecular imaging of tricarboxylic acid cycle metabolism in vivo by hyperpolarized 1-(13)C diethyl succinate Journal of the American Chemical Society
22265473 2012-01-15 Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography-mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines--a comparative study Talanta
22393353 2012-01-01 Biodiversity of indigenous Saccharomyces populations from old wineries of south-eastern Sicily (Italy): preservation and economic potential PloS one
22139757 2011-09-01 Sebacic and succinic acid derived plasticised PVC for the inhibition of biofouling in its initial stages Journal of applied biomaterials & biomechanics : JABB
21814490 2011-07-01 Hypoxia-inducible factor directs POMC gene to mediate hypothalamic glucose sensing and energy balance regulation PLoS biology
21535802 2011-04-01 Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds Journal of food science
21384346 2011-03-30 Chemical and sensory changes in fresh cider spirits during maturation in inert containers Journal of the science of food and agriculture
21227435 2011-02-18 Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition Journal of chromatography. A
21589360 2010-11-06 Tetra-ethyl 1,1'-(ethane-1,2-di-yl)bis-(2,5-dimethyl-1H-pyrrole-3,4-dicarboxyl-ate) Acta crystallographica. Section E, Structure reports online
The molarity calculator equation

Mass (g) = Concentration (mol/L) × Volume (L) × Molecular Weight (g/mol)

The dilution calculator equation

Concentration (start) × Volume (start) = Concentration (final) × Volume (final)

This equation is commonly abbreviated as: C1V1 = C2V2

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