Date published: 2026-5-9

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3-Ethoxy-1-propanol (CAS 111-35-3)

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Application:
3-Ethoxy-1-propanol is a useful alcohol for proteomics research
CAS Number:
111-35-3
Molecular Weight:
104.15
Molecular Formula:
C5H12O2
Supplemental Information:
This is classified as a Dangerous Good for transport and may be subject to additional shipping charges.
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.

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3-Ethoxy-1-propanol is a useful alcohol for proteomics research. It is also used as a solvent, reaction medium, reagent, and catalyst in various synthesis processes. For example, it is a common solvent for the synthesis of polymers and a reaction medium for the preparation of a variety of compounds, including esters, amides, and amines. It is also used as a catalyst in the hydrolysis of esters and amides.


3-Ethoxy-1-propanol (CAS 111-35-3) References

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  8. Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines.  |  Vaquero, C., et al. 2021. Foods. 10: PMID: 34202007
  9. Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines.  |  Sam, FE., et al. 2021. Membranes (Basel). 11: PMID: 34940458
  10. Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production.  |  Pu, S., et al. 2021. AMB Express. 11: 176. PMID: 34952959
  11. Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation.  |  Zhao, Y., et al. 2022. J Fungi (Basel). 8: PMID: 35205900
  12. The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription.  |  Liu, T., et al. 2022. Foods. 11: PMID: 35954139
  13. Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10.  |  Gao, J., et al. 2022. Molecules. 27: PMID: 36296484
  14. Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer.  |  Kumar, A., et al. 2023. Foods. 12: PMID: 36900579
  15. Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine.  |  Mucalo, A., et al. 2023. Foods. 12: PMID: 37174449

Ordering Information

Product NameCatalog #UNITPriceQtyFAVORITES

3-Ethoxy-1-propanol, 5 g

sc-226059
5 g
$94.00