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What is this? (nomanclature) Options
 
Xt
#1 Posted : 5/4/2010 2:06:28 AM

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H H O H H
| | ||| |
H-C-C-O-C-C-C-H
| | | |
H H H H

So basicly that is ethyl (2 carbons) single bonded to oxygen, single bonded to a carbon (that has an oxygen double bonded to it), and then an ethyl on the end of that.


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Entropymancer
#2 Posted : 5/4/2010 2:13:04 AM

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I cant discern the structure from the diagram you posted, its impossible to tell what's bonded where... but it sounds like you're describing an ester (specifically ethyl propanoate)
 
Ginkgo
#3 Posted : 5/4/2010 2:17:20 AM

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I have absolutely no idea, where and in what connection did you find it? It's not an alkaloid, and does not resemble anything I remember seeing. I have added a picture that shows the structure better, as your attempt on the diagram failed. For some reason more than one space is not shown in the forums, so it's not that easy to 'draw'.
Ginkgo attached the following image(s):
mystery substance.png (2kb) downloaded 59 time(s).
 
Infundibulum
#4 Posted : 5/4/2010 2:26:45 AM

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Entropymancer wrote:
I cant discern the structure from the diagram you posted, its impossible to tell what's bonded where... but it sounds like you're describing an ester (specifically ethyl propanoate)

yup


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Xt
#5 Posted : 5/4/2010 2:36:56 AM

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Indeed EthylPropanoate. Sorry for the bad diagram. I could really do with getting some program for that.
I worked it out. Thanks for the replys anyway!

I was simply being dim. Esters are neat.

“Right here and now, one quanta away, there is raging a universe of active intelligence that is transhuman, hyperdimensional, and extremely alien... What is driving religious feeling today is a wish for contact with this other universe.”
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Infundibulum
#6 Posted : 5/4/2010 2:45:29 AM

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xtechre wrote:
I was simply being dim. Esters are neat.

Sure they are. Esp for those who brew beer, esters formed by yeasts contribute to the fruitiness and spiciness of the beer. Ethyl acetate mainly and to a lesser extent ethyl propionate contribute to fruity smells and tastes in brews like wheat beer.


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