˜yÐÄvlog

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ester

[ es-ter ]

noun

Chemistry.
  1. a compound produced by the reaction between an acid and an alcohol with the elimination of a molecule of water, as ethyl acetate, C 4 H 8 O 2 , or dimethyl sulfate, C 2 H 6 SO 4 .


ester

/ ˈɛ²õ³ÙÉ™ /

noun

  1. chem any of a class of compounds produced by reaction between acids and alcohols with the elimination of water. Esters with low molecular weights, such as ethyl acetate, are usually volatile fragrant liquids; fats are solid esters
“Collins English Dictionary — Complete & Unabridged†2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

ester

/ Ä•²õ′³ÙÉ™°ù /

  1. An organic compound formed when an acid and an alcohol combine and release water. Esters formed from carboxylic acids are the most common, and have the general formula RCOOR|||PRIMARY_STRESS|||, where R and R|||PRIMARY_STRESS||| are organic radicals. Esters formed from simple hydrocarbon groups are colorless, volatile liquids with pleasant aromas and create the fragrances and flavors of many flowers and fruits. They are also used as food flavorings. Larger esters, formed from long-chain carboxylic acids, commonly occur as animal and vegetable fats, oils, and waxes. Esters have a wide range of uses in industry.
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˜yÐÄvlog History and Origins

Origin of ester1

First recorded in 1850–55; coined by L. Gmelin (1788–1853), German chemist
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˜yÐÄvlog History and Origins

Origin of ester1

C19: from German, probably a contraction of ·¡²õ²õ¾±²µÃ¤³Ù³ó±ð°ù acetic ether, from Essig vinegar (ultimately from Latin ²¹³¦Å§³Ù³Ü³¾ ) + ijٳó±ð°ù ether
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Example Sentences

Examples have not been reviewed.

In mice, the ketone ester treatment resulted in clearance rather than pathological aggregation of insoluble proteins.

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Once the water is cleared, chemical groups called NHS esters embedded in the polyacrylic acid form strong bonds with proteins at the tissue surface.

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Subsequently, they assessed the properties of these esters using in vitro cell line studies.

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In particular, glycerol derived fatty acid esters may have led to vesicles with different tolerances to metal ions, temperatures, and pH -- a critical step in diversifying evolution.

From

"There are five fruit esters, or aroma compounds, which are very typical for Heineken, and we know which ones to bring back," says Mr van Waesberghe.

From

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