2-Ethyl-2-oxazoline oxazolines towards ring-opening by chloride ions during protonation of the imine nitrogen. The direct reaction of propanoyl chloride with 2-chloroethylamine hydrochloride in the presence of triethylamine avoids the formation of water. Propanal reacts with 2-aminoethanol in "t"-butanol to 2-ethyl-2-oxazoline in the presence of the iodinating reagent 1,3-diiodo-5,5-dimethylhydantoin (DIH) and potassium carbonate. 2-Ethyl-2-oxazoline is a readily water-soluble, colorless liquid which is also soluble in a variety of organic solvents and possesses an amine-like smell. Aqueous solutions react alkaline. The compound is stable in alkaline but hydrolyses under acid action. In anhydrous form, 2-ethyl-2-oxazoline is mostly used as a monomer. The cationic
Ethyl carbamate externally where it is able to react with the alcohol to create ethyl carbamate. In 1988, wine and other alcoholic beverage manufacturers in the United States agreed to control the level of ethyl carbamate in wine to less than 15 ppb (parts per billion), and in stronger alcoholic drinks to less than 125 ppb. Although the urea cannot be eliminated, it can be minimized by controlling the fertilization of grape vines, minimizing their heat exposure, using self-cloning yeast and other actions. Furthermore, some strains of yeast have been developed to help reduce ethyl carbamate during commercial production of alcoholic beverages.