Sharjah Chemicals is leading Supplier, Manufacture and Exporter of Ethyl Acetate in Sharjah UAE, Al Qusais, Deira, Saif Zone, Fujairah,Dubai, Abudhabi, Ajman, Diera, UAE Middle East, Al Quoz, Jebel Ali, Umm Al Quawain, Ras Al Khaimah, Masafi, Khor Fakkan, Al Hayl, Al Ain, Ras Al Khor Industrial Area, Al khubaisi, Um Ramool Industrial Area, Al Qusais Industrial Area, Jebel Ali.
Ethyl Acetate (also known as ethyl ethanoate) is an organic ester compound with a molecular formula of C4H8O2. It is a colourless liquid with a fruity characteristic odour that is commonly recognised in glues and nail polish remover. Ethyl acetate is extremely flammable with a flashpoint of -4° C and a flammability rating of 3 and is also highly miscible with all common organic solvents (alcohols, ketones, glycols, esters) but only slightly miscibility in water. This product is commonly used as a solvent for cleaning, paint removal and coatings.
|−83.6 °C (−118.5 °F; 189.6 K)
|77.1 °C (170.8 °F; 350.2 K)
|Solubility in water
|8.3 g/100 mL (at 20 °C)
|in ethanol, acetone, diethyl ether, benzene
- Ethyl acetate is used primarily as a solvent and diluent, being favored because of its low cost, low toxicity, and agreeable odor. For example, it is commonly used to clean circuit boards and in some nail varnish removers (acetone and acetonitrile are also used). Coffee beans and tea leaves are decaffeinated with this solvent. It is also used in paints as an activator or hardener. Ethyl acetate is present in confectionery, perfumes, and fruits. In perfumes, it evaporates quickly, leaving only the scent of the perfume on the skin.
- Laboratory uses: In the laboratory, mixtures containing ethyl acetate are commonly used in column chromatography and extractions. Ethyl acetate is rarely selected as a reaction solvent because it is prone to hydrolysis, trans esterification, and condensations.
- Occurrence in wines : Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid – acetic acid, and the ethyl alcohol generated during the fermentation. The aroma of ethyl acetate is most vivid in younger wines and contributes towards the general perception of “fruitiness” in the wine. Sensitivity varies, with most people having a perception threshold around 120 mg/L. Excessive amounts of ethyl acetate are considered a wine fault.
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