Diethyl carbonate

CAS No. 105-58-8

Formula: C5H10O3
Basic Info

Diethyl carbonate is a carbonate ester of carbonic acid and ethanol with the formula OC(OCH2CH3)2. At room temperature (25°C) diethyl carbonate is a clear liquid with a low flash point.
Diethyl carbonate is used as a solvent such as in erythromycin intramuscular injections. It can be used as a component of electrolytes in lithium batteries.

Formula
C5H10O3
Molecular Weight
118.131
Exact Mass
118.063
LogP
1.1794
PSA
35.53
Synonyms

Carbonic acid, diethyl ester

Diaethylcarbonat

Diatol

Eufin

Ethyl carbonate

Carbonic ether

Carbonic Acid Diethyl Ester

Diethyl Carbonate

anhydrous diethyl carbonate

Ethoxyformic anhydride

Carbonic acid,diethyl ester

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Properties
Appearance & Physical State
colourless liquid with a mild odour
Density
0.975
Boiling Point
126-128ºC
Melting Point
-43ºC
Flash Point
33ºC
Refractive Index
1.383-1.385
Water Solubility
Negligible
Stability
Stable. Flammable. Incompatible with strong acids, strong bases, reducing agents, oxidizing agents. Protect from moisture.
Storage Condition
Flammables area
Vapor Density
4.1 (vs air)
Vapor Pressure
10 mm Hg ( 23.8 °C)
Safety Info
RTECS
YE1050000
Safety Statements
S16
WGK Germany
3
Risk Statements
R10
HS Code
2920909090
RIDADR
UN 2366
Hazard Class
3
Packing Group
III
Caution Statement
P261; P305 + P351 + P338
Hazard Codes
Hazard Declaration
Caution Statement
Spectrum
NMR Spectrum 1H NMR : 90 MHz in CDCl3
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IR Spectrum IR : CCl4 solution
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Mass Spectrum Mass spectrum (electron ionization)
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Raman Spectrum Raman : 4880 A,200 M,liquid
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Analysis Methods
Van Den Dool and Kratz RI, non-polar column, temperature ramp
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Column Shape
Capillary
Active Phase(℃)
CP Sil 5 CB
Retention index
747.
Temperature Control
Method
temperature ramp
Comments
50. m/0.32 mm/0.4 μm, He, 60. C @ 10. min, 3. K/min, 280. C @ 60. min
Reference
Pino, J.A.Marbot, R.Vázquez, C.Characterization of volatile in Cosa Rican Guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruitJ. Agric. Food Chem.2002, 50, 21, 6023-6026.
Van Den Dool and Kratz RI, non-polar column, temperature ramp
expand collapse
Column Shape
Capillary
Active Phase(℃)
CP Sil 5 CB
Retention index
747.
Temperature Control
Method
temperature ramp
Comments
50. m/0.32 mm/0.4 μm, He, 60. C @ 10. min, 3. K/min, 280. C @ 60. min
Reference
Pino, J.A.Marbot, R.Vázquez, C.Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruitJ. Agric. Food Chem.2001, 49, 12, 5883-5887.
Van Den Dool and Kratz RI, polar column, temperature ramp
expand collapse
Column Shape
Capillary
Active Phase(℃)
AT-Wax
Retention index
1083.
Temperature Control
Method
temperature ramp
Comments
60. m/0.32 mm/0.25 μm, He, 65. C @ 10. min, 2. K/min, 250. C @ 60. min
Reference
Pino, J.A.Marbot, R.Vázquez, C.Characterization of volatile in Cosa Rican Guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruitJ. Agric. Food Chem.2002, 50, 21, 6023-6026.
Van Den Dool and Kratz RI, polar column, temperature ramp
expand collapse
Column Shape
Capillary
Active Phase(℃)
AT-Wax
Retention index
1083.
Temperature Control
Method
temperature ramp
Comments
60. m/0.32 mm/0.25 μm, He, 65. C @ 10. min, 2. K/min, 250. C @ 60. min
Reference
Pino, J.A.Marbot, R.Vázquez, C.Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruitJ. Agric. Food Chem.2001, 49, 12, 5883-5887.
Normal alkane RI, non-polar column, temperature ramp
expand collapse
Column Shape
Capillary
Active Phase(℃)
OV-101
Retention index
761.
Temperature Control
Method
temperature ramp
Comments
25. m/0.20 mm/0.10 μm, N2/He, 6. K/min; T<sub>start</sub>: 50. C; T<sub>end</sub>: 250. C
Reference
Zenkevich, I.G.Experimentally measured retention indices.2005.

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