Fischer esterification is the process of forming an ester by refluxing a carboxylic acid and an alcohol in the presence of an acid (catalyst). This article is in need of attention. ... Reflux is a technique used in chemistry to apply energy to reactions over an extended period of time. ... Structure of a carboxylic acid Carboxylic acids, also known as alkanoic acids, are organic acids characterized by the presence of a carboxyl group and have the general chemical formula R-C(=O)-OH, also written as R-COOH, where R is a hydrogen or an alkyl group. ... In general usage, alcohol (from Arabic al-khwl الكحول, or al-ghawl الغول) refers almost always to ethanol, also known as grain alcohol, and often to any beverage that contains ethanol (see alcoholic beverage). ... An acid (often represented by the generic formula AH) is typically a water-soluble, sour-tasting chemical compound. ...
Acid catalysts
Commonly used acid catalysts for a Fischer esterification include:
Proton transfer from the oxonium ion to a second molecule of alcohol gives a TCAC
Proton transfer from one of the hydroxyl groups of the TCAC gives a new oxonium ion.
Loss of water from this oxonium ion gives the ester and water
This article is in need of attention. ... Water (from the Anglo-Saxon and Low German wæter) is a colourless, tasteless, and odourless substance that is essential to all known forms of life and is the most universal solvent. ...
Fischer's first step in unraveling the mysteries of the sugar group was the discovery in 1875 of phenyl hydrazine, a compound which could be used as a general reagent for separating and isolating sugars.
Fischer was elected to membership in the Academy of Sciences, and, in 1902, he received the Nobel Prize "for his synthesis in the groups of sugars and purine," as quoted by Eduard Farber in Nobel Prize Winners in Chemistry.
Fischer was dedicated to academic research and was among the first scientists in the world to promote substantial industrial as well as governmental support for university laboratories.
Feeds |
Contact