What are esters?
Best insight from top research papers
Esters are organic compounds formed by the reaction of an acid with an alcohol. They are widely utilized in various industries due to their diverse properties. Esters can be derived from different types of acids and alcohols, resulting in a wide range of chemical structures and functionalities. Exposure to esters can occur during manufacturing, handling, and use of products containing esters, leading to potential toxicological effects on both animals and humans. Aliphatic esters, common in fruits, contribute pleasant odors and tastes, while some esters like phosphates may exhibit skin sensitization. The toxic effects of esters can include irritation to various systems, CNS depression, and even carcinogenesis, predominantly observed in rodent studies. Overall, esters play crucial roles in industrial processes but require careful handling due to their potential physiological impacts.
Answers from top 4 papers
More filters
| Papers (4) | Insight |
|---|---|
Patent 18 Dec 2000 5 Citations | Esters are compounds used in lubricant compositions, formed by reacting aliphatic hydrocarbon polyols, fatty acids, and monocarboxylic acids. They enhance load bearing capability in extreme pressure applications. |
44 Citations | Not addressed in the paper. |
| Esters are perfuming ingredients with the formula (I) where R1 and R2 can be hydrogen, methyl, or ethyl, and R3 is a C5-C8 saturated or unsaturated linear, branched, or cyclic group. | |
2 Citations | Esters are organic compounds formed by the combination of an acid and an alcohol, resulting in the production of water as a by-product. |
Related Questions
Where a ester formation in FTIR can be detected?5 answersEster formation in FTIR can be detected in various scenarios as outlined in the provided research contexts. The detection of ester formation using FTIR spectroscopy is highlighted in different experimental setups. For instance, the monitoring of esterification progress through continuous IR spectrum registration was demonstrated in a batch reactor setup, where changes in specific IR bands indicated the formation of esters. Additionally, FTIR spectroscopy was utilized to study the heat-induced esterification reaction between cellulose and 1,2,3,4-butanetetracarboxylic acid, showing the appearance of ester groups following anhydride formation. Moreover, the formation of esters was directly observed at the liquid-solid interface using FTIR in a study involving a molecular monolayer without any catalyst, showcasing the detection of esterification at this unique interface.
What is fatty acid methyl ester?4 answersFatty acid methyl ester (FAME) is a significant component in the realm of alternative fuels and industrial applications. It is produced through the esterification process, often catalyzed by chromium-titanium mixed oxides or used as a solvent in pesticide formulations. FAME, derived from raw materials like palm fatty acid distillate (PFAD) or waste edible oils, serves as a carbon-neutral fuel for diesel engines, addressing environmental concerns. Research delves into its combustion characteristics, ignition delay, and the impact of temperature and pressure on its performance, highlighting its potential as a biodiesel substitute. Additionally, FAME analysis involves identifying various methyl esters through techniques like GC/MS and Retention Index (RI) values, aiding in accurate compound differentiation.
What are the volatile esters in fruits?5 answersVolatile esters are important compounds that contribute to the aroma and flavor of fruits. They are found in various fruits such as strawberries, apples, pears, peaches, and bananas. The composition and concentration of volatile esters can vary between different fruit varieties and stages of maturity. For example, in strawberries, volatile esters accumulate significantly during fruit maturation. In apples, esters are responsible for the characteristic flavor, with different varieties having variations in the number, type, and concentration of volatile esters. The biosynthesis of volatile esters in fruits involves various pathways, including the modification of basic skeletons produced from lipids, amino acids, terpenoids, and carotenoids. Carboxylesterases (CXEs) play a role in the regulation of volatile ester components in strawberries and apples, with different CXE genes exhibiting varying affinities for different esters. Overall, volatile esters contribute to the unique aroma and flavor profiles of fruits and are influenced by factors such as genetic makeup, maturity, and postharvest handling.
What are the beneficial health effects of esters?4 answersEsters have several beneficial health effects. They can promote bioenergetic processes including cellular respiration and glycolytic flux, making them potentially useful in treating mitochondrial disorders, neurodegenerative diseases (such as Alzheimer's disease, Parkinson's disease, and amyotrophic lateral sclerosis), multiple sclerosis, and epilepsy. Additionally, esters derived from plants have been found to enhance moisturization, smoothness, and elasticity of the skin, making them suitable for use in skin cleansing compositions. Certain esters, such as catechols, have shown inhibitory activities against pancreatic lipase, which can help in preventing lipid absorption and accumulation, making them potential agents for managing obesity. However, further studies are needed to establish safe concentrations of esters in products and to determine any negative consequences of exposure to esters.
What is esterification?4 answersEsterification is a chemical process used to produce esters, which are organic compounds commonly used in various industrial and domestic applications. It involves the reaction between a carboxylic acid and an alcohol to form an ester. The reaction typically requires heating and the use of catalysts to improve conversion and reaction rate. Traditional esterification methods, such as Fischer esterification, often face limitations of low conversion and high reaction time due to the establishment of equilibrium. To overcome these limitations, various techniques have been developed, including catalytic and non-catalytic thermal esterification, enzymatic esterification, and the use of novel catalysts. These advancements aim to improve the overall efficiency and productivity of the esterification process.
Were there any works dealing with the water produced in esterification via using desiccant?5 answersThere were works dealing with the water produced in esterification via using desiccant. Frimpong et al. investigated the use of adsorbent (zeolite) and absorbent (superabsorber) to remove water by-product during lipase-catalyzed esterification reactions. They found that both the zeolite and superabsorber systems improved the production of fatty acid esters with lower acid values. The superabsorber exhibited better water removal properties compared to the zeolite. Sabbani and Hedenström also studied the control of water activity in esterification reactions using desiccants. They maintained constant water activity by using a salt hydrate pair or an aqueous saturated salt solution in an air tight desiccator. They found that controlling the water activity had an impact on the reaction rate and enantioselectivity of the lipase.