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 on sufficient evidence of carcinogenicity in experimental animals". In 2006, the Liquor Control Board of Ontario in Canada rejected imported cases of sherry due to excessive levels of ethyl carbamate. Studies in Korea (2000) and Hong Kong (2009) outline the extent of the accumulative exposure to ethyl carbamate in daily life. Fermented foods such as soy sauce, kimchi, soybean paste, breads, rolls, buns, crackers and bean curd, along with wine, sake and plum wine, were found to be the foods with the highest ethyl carbamate levels in traditional Asian diets. In 2005, the JECFA (Joint FAO/WHO Expert Committee On Food