ester

[es-ter]
noun Chemistry.
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 .

Origin:
1850–55; coined by L. Gmelin (1788–1853), German chemist

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World English Dictionary
ester (ˈɛstə)
 
n
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
 
[C19: from German, probably a contraction of Essigäther acetic ether, from Essig vinegar (ultimately from Latin acētum) + Ätherether]

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Etymonline
Word Origin & History

ester
coined in Ger. 1848, probably a contraction of essigäther, from essig "vinegar" + äther "ether."
Online Etymology Dictionary, © 2010 Douglas Harper
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American Heritage
Medical Dictionary

ester es·ter (ěs'tər)
n.
Any of a class of organic compounds corresponding to the inorganic salts and formed from an organic acid and an alcohol, usually with the elimination of water.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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American Heritage
Science Dictionary
ester   (ěs'tər)  Pronunciation Key 
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', where R and R' 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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Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Example sentences
Ethyl acetate is an ester that is found naturally in fruits and vegetables such as bananas, apples and coffee.
Use the base surfactant which is an ester of a natural fatty acid derived from plants and trees.
Ethanol already present in his brew then reacts with the lactic acid to form the lactate ester.
It is a triglyceride, an ester derived from glycerol and three fatty acid groups.
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