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 in 1987, "Tainted Booze: The Consumer's Guide to Urethane in Alcoholic Beverages". Studies have shown that most, if not all, yeast-fermented alcoholic beverages contain traces of ethyl carbamate (15 ppb to 12 ppm). Other foods and beverages prepared by means of fermentation also contain ethyl carbamate. For example, bread has been found to contain 2 ppb; as much as 20 ppb has been found in some samples of soy sauce. Amounts of both ethyl carbamate and methyl carbamate have also been found in wines, sake, beer, brandy, whiskey and other fermented alcoholic beverages. It has been shown that ethyl carbamate