ETHYL ACETATE

Engaged in manufacturing and exporting of copper sulphate, caustic soda flakes, calcium chloride, ethyl acetate, humic acid, aloe vera powder, amino acid, caustic soda flakes, calcium chloride, amino acid, 6 benzyl adenine (6BA) and chlorfenuron (CPPU).






Chemical Specifications:

• Traders
• distributors and importers of variety of chemicals
• acetone
• benzene
• n-butanol, toluene, cyclohexanone, ethylene glycols, isopropyl alcohol
• dimethylformamide and ethyl acetate.

BUTYL ACITATE

Acetate is the ester that an organic group replaces a hydrogen atom in -OH group of acetic acid through reaction (typically condensation) with alcohols. Condensation is the reaction in which two molecules having -OH groups are joined with eliminating a water molecule from their -OH groups. The term acetate is also for the salt that one or more of the hydrogen atoms of acetic acid are replaced by one or more cations of the base, resulting in a compound containing the negative organic ion of CH3COO-. Organic acetates are good solvents for abroad range of resins as they are miscible with almost all common organic liquids. Due to their powerful solvency, high volatility and mild odor, acetates are widely used in the manufacture and in the processing of paints, coatings, adhesives, and printing industry. They have a very low solubility in water and used as extraction solvents for fine chemicals particularly for certain antibiotics. They are also used as components of aroma. They are used as chemical intermediate to manufacture pharmaceuticals, synthetic flavorings, cleaners, and other organic compounds.

ACETIC ACID

• Acetic acid is the chemical compound responsible for the characteristic odor and sour taste of vinegar.
• Typically, vinegar is about 4 to 8% acetic acid. As the defining ingredient of vinegar, acetic acid has been produced
• and used by humans since before the dawn of recorded history. In fact, its name comes from the Latin for vinegar,
• acetum. Vinegar is formed from dilute solutions of alcohol, such as wine, by the action of certain bacteria in the
• presence of oxygen. These bacteria require oxygen, and the overall chemical change is the reaction of ethanol with oxygen to form acetic acid and water.

The name, vinegar, comes from the French, vin aigre, which means “sour wine.” Nevertheless, vinegar may also be
obtained from other fermented beverages such as malt or cider.