Sodium ethyl xanthate °C. It is the conjugate base of the unknown strong acid with p"K" of 1.6 and p"K" estimated as 12.4 for the conjugate base. Sodium ethyl xanthate easily adsorbs on the surface of solid sulfides. Xanthate are susceptible to hydrolysis and oxidation: These reactions require acidic conditions. Sodium ethyl xanthate can be identified through optical absorption peaks in the infrared (1179, 1160, 1115, 1085 cm) and ultraviolet (300 nm) ranges. There are at least six chemical detection methods: Sodium ethyl xanthate can also be quantified using gravimetry, by weighing the lead xanthate residue obtained after reacting SEX with 10% solution
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.