The characteristic flavour and odour of wines and spirits is dependent on the proportion of higher alcohols, aldehydes and esters which may be produced.
H HN CEH?Chch C(Ch3)N.Cs The ketonic esters under like treatment yield oxypyrimidines, whilst if cyanacetic ester be employed then amino-oxypyrimidines are obtained.
Esters with ammonia.
Ethylene dibromide) with silver acetate or with potassium acetate and alcohol, the esters so produced being then hydrolysed with caustic alkalis, thus: C 2 H 4 Br 2 + C2H302 Ag-*C2H4(O C2H30)2->C2H4(OH)2+2K C2H302 by the direct union of water with the alkylen oxides; by oxidation of the olefines with cold potassium permanganate solution (G.
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