87378-94-7

Basic information

• Product Name: diethyl 2-butyl-3-oxobutanedioate
• CAS NO: 87378-94-7
• Molecular Formula: C₁₂H₂₀O₅
• Molecular Weight: 244.2842
• Mol File: 87378-94-7.mol
• Article Data: 7

Chemical Properties

• Boiling Point: 316.4°C at 760 mmHg
• Flash Point: 135°C
• Density: 1.057g/cm³
• Vapor Pressure: 0.000411mmHg at 25°C
• Refractive Index: 1.442
• CAS DataBase Reference: diethyl 2-butyl-3-oxobutanedioate(CAS DataBase Reference)
• NIST Chemistry Reference: diethyl 2-butyl-3-oxobutanedioate(87378-94-7)
• EPA Substance Registry System: diethyl 2-butyl-3-oxobutanedioate(87378-94-7)

Safety Data

• Hazardous Substances Data: 87378-94-7(Hazardous Substances Data)

Usage

General Description

Diethyl 2-butyl-3-oxobutanedioate is a chemical compound with the molecular formula C12H20O5. It is also known by the systematic name diethyl 2-butyl-3-oxobutanedioate. diethyl 2-butyl-3-oxobutanedioate is an ester, which is a type of organic compound commonly used in fragrances, flavorings, and as solvents. The "2-butyl-3-oxobutanedioate" part of the name indicates the specific structure of the compound, with a butyl group and a 3-oxo functional group. The "diethyl" part of the name indicates that there are two ethyl groups attached to the ester functional group. Diethyl 2-butyl-3-oxobutanedioate is primarily used in the production of perfumes and as a flavoring agent in the food industry.

Upstream product

• 123-66-0 Ethyl hexanoate 
• 95-92-1 oxalic acid diethyl ester 
• 539-82-2 ethyl n-valerate 

Downstream Products

• 13088-48-7 2-oxoheptanoic acid 
• 109475-43-6 5-butyl-2,6-dioxo-1-phenyl-1,2,3,6-tetrahydro-pyrimidine-4-carboxylic acid 
• 78843-64-8 (2R)-heptane-1,2-diol 
• 13088-50-1 ethyl 2-oxoheptanoate 
• 109516-68-9 2-(2,5-dioxo-1-phenyl-imidazolidin-4-ylidene)-hexanoic acid ethyl ester 

Relevant articles and documents

Glucosinolate biosynthesis: Demonstration and characterization of the condensing enzyme of the chain elongation cycle in Eruca sativa

Glucosinolates are a group of sulfur-rich thioglucoside natural products common in the Brassicaceae and related plant families. The first phase in the formation of many glucosinolates involves the chain extension of the amino acid methionine. Additional methylene groups are inserted into the side chain of methionine by a three-step elongation cycle involving 2-oxo acid intermediates. This investigation demonstrated the first step of this chain elongation cycle in a partially-purified preparation from arugula (Eruca sativa). The 2-oxo acid derived from methionine, 4-methylthio-2-oxobutanoic acid, was shown to condense with acetyl-CoA to form 2-(2′-methylthioethyl)malate. The catalyst, designated as a 2-(ω-methylthioalkyl)malate synthase, belongs to a family of enzymes that mediate the condensation of acyl-CoAs with 2-oxo acids, including citrate synthase of the citric acid cycle, and 2-isopropylmalate synthase of leucine biosynthesis. The 2-(ω-methylthioalkyl)malate synthase studied here shares properties with other enzymes of this class, but appears chromatographically distinct and is found only in extracts of plant species producing glucosinolates from chain-elongated methionine derivatives. Although the principal glucosinolates of arugula are formed from methionine that has undergone two rounds of chain elongation to form dihomomethionine, studies with substrates and substrate analogs of different chain lengths showed that the isolated enzyme is responsible only for the condensation step of the first round of elongation.

Quinoline compounds

Compounds of the formula STR1 in all possible racemic, enantiomeric and diastereoisomeric forms and their non-toxic, pharmaceutically acceptable salts with acids and bases having antagonistic properties for angiotensin II receptors and a process and novel

Stereochemical Control on Yeast Reduction of α-Keto Esters. Reduction by Immobilized Bakers' Yeast in Hexane

Ethyl 2-oxoheptanoate has been reduced by three methods: free bakers' yeast (FBY) in water, immobilized bakers' yeast (IMBY) in water, and IMBY in hexane.It has been found that the stereochemistry of reduction of α-keto esters by bakers' yeast is controlled by appropiate choice of reaction conditions.