1,1-Dietoksietan

1,1-Dietoksietan
Nazivi
	IUPAC naziv 1,1-Dietoksietan
	Sistemski IUPAC naziv 1,1-Dietoksietan
	Drugi nazivi Acetaldehid dietil acetal; Acetal; Etiliden dietil etar;
Identifikacija
CAS broj	105-57-7 ;
3D model (Jmol)	interaktivna slika;
ChemSpider	13835836;
ECHA InfoCard	100.003.010
EC broj	203-310-6
PubChem C ID	7765;
	SMILES CCOC(C)OCC; ; ; ; ; ;
Svojstva
Hemijska formula	C6H14O2
Molarna masa	118,18 g·mol−1
Agregatno stanje	Bezbojna tečnost
Gustina	0,83 g/cm3
Tačka topljenja	−100 °C (−148 °F; 173 K)
Tačka ključanja	102 °C (216 °F; 375 K)
Rastvorljivost u vodi	46 g/L
Indeks refrakcije (nD)	1.3834 (20°C)
	Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa).
	Reference infokutije

1,1-Dietoksietan (acetaldehid dietil acetal) je jedna od glavnih komponenti ukusa distilovanih pića, posebno sladnog viskija^[4] i šerija.^[5] Mada je ovo jedinjenje jedno iz mnoštva sastojaka sa acetalnom funkcionalnom grupom, ova specifična hemikalija se ponekad naziva jednostavno acetal.

Reference[уреди | уреди извор]

^ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003. уреди
^ Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.
^ ^а ^б ^в ^г „Data sheet of acetaldehyde”. Merck. Приступљено 2023-07-26.
^ Maarse, H. (1991). Volatile Compounds in Foods and Beverages. CRC Press. стр. 553. ISBN 0-8247-8390-5.
^ Zea, Luis; Serratosa, María P.; Mérida, Julieta; Moyano, Lourdes (2015). „Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades”. Comprehensive Reviews in Food Science and Food Safety. 14 (6): 681—693. Приступљено 25. 9. 2016. „In sensory terms, 1,1-diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry wines.”

[1] Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003. уреди

[2] Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.

[Merck-3] а ^б ^в ^г „Data sheet of acetaldehyde”. Merck. Приступљено 2023-07-26.

[4] Maarse, H. (1991). Volatile Compounds in Foods and Beverages. CRC Press. стр. 553. ISBN 0-8247-8390-5.

[5] Zea, Luis; Serratosa, María P.; Mérida, Julieta; Moyano, Lourdes (2015). „Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades”. Comprehensive Reviews in Food Science and Food Safety. 14 (6): 681—693. Приступљено 25. 9. 2016. „In sensory terms, 1,1-diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry wines.”

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