Ethyl acetate Fischer equilibrium mentioned above. In the laboratory, and usually for illustrative purposes only, ethyl esters are typically hydrolyzed in a two-step process starting with a stoichiometric amount of a strong base, such as sodium hydroxide. This reaction gives ethanol and sodium acetate, which is unreactive toward ethanol: The rate constant is 0.111 L/mol·s at 25 °C. The for rats is 5620 mg/kg, indicating low toxicity. Given that the chemical is naturally present in many organisms, there is little risk of toxicity. Overexposure to ethyl acetate may cause irritation of the eyes, nose, and throat. Severe overexposure may cause weakness, drowsiness,
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