ester

American  

[es-ter] / ˈɛs tər /

noun

Chemistry.

1. a compound produced by the reaction between an acid and an alcohol with the elimination of a molecule of water, as ethyl acetate, C 4 H 8 O 2 , or dimethyl sulfate, C 2 H 6 SO 4 .

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ester British  

/ ˈɛstə /

noun

1. chem any of a class of compounds produced by reaction between acids and alcohols with the elimination of water. Esters with low molecular weights, such as ethyl acetate, are usually volatile fragrant liquids; fats are solid esters

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ester Scientific  

/ ĕs′tər /

1. An organic compound formed when an acid and an alcohol combine and release water. Esters formed from carboxylic acids are the most common, and have the general formula RCOOR|||PRIMARY_STRESS|||, where R and R|||PRIMARY_STRESS||| are organic radicals. Esters formed from simple hydrocarbon groups are colorless, volatile liquids with pleasant aromas and create the fragrances and flavors of many flowers and fruits. They are also used as food flavorings. Larger esters, formed from long-chain carboxylic acids, commonly occur as animal and vegetable fats, oils, and waxes. Esters have a wide range of uses in industry.

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Etymology

Origin of ester

First recorded in 1850–55; coined by L. Gmelin (1788–1853), German chemist

Example Sentences

In mice, the ketone ester treatment resulted in clearance rather than pathological aggregation of insoluble proteins.

From Science Daily

Once the water is cleared, chemical groups called NHS esters embedded in the polyacrylic acid form strong bonds with proteins at the tissue surface.

From Science Daily

Elated with their findings, the researchers went a step further and investigated the mechanism of action of the menthyl esters.

From Science Daily

In particular, glycerol derived fatty acid esters may have led to vesicles with different tolerances to metal ions, temperatures, and pH -- a critical step in diversifying evolution.

From Science Daily

"There are five fruit esters, or aroma compounds, which are very typical for Heineken, and we know which ones to bring back," says Mr van Waesberghe.

From BBC