LBF09000SC01: Difference between revisions
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|Melting Point=12.5°C | |Melting Point=12.5°C | ||
|Boiling Point=255.6°C | |Boiling Point=255.6°C | ||
|Density= | |Density=d^{20}_4 0.907 | ||
|Refractive=1.4322 at 20°C | |Refractive=1.4322 at 20°C | ||
|Solubility=practically insoluble in water; soluble in alcohol, chloroform and ether.[[Reference:Armstrong:EF:Hilditch_TP:,J. Am. Chem. Soc.,1922,44,132|{{RelationTable/GetFirstAuthor|Reference:Armstrong:EF:Hilditch_TP:,J. Am. Chem. Soc.,1922,44,132}}]]<!--0022-->[[Reference:Weitkamp_AW:Smiljanic_AM:Rothman_S:,J. Am. Chem. Soc.,1947,69,1936|{{RelationTable/GetFirstAuthor|Reference:Weitkamp_AW:Smiljanic_AM:Rothman_S:,J. Am. Chem. Soc.,1947,69,1936}}]] | |Solubility=practically insoluble in water; soluble in alcohol, chloroform and ether.[[Reference:Armstrong:EF:Hilditch_TP:,J. Am. Chem. Soc.,1922,44,132|{{RelationTable/GetFirstAuthor|Reference:Armstrong:EF:Hilditch_TP:,J. Am. Chem. Soc.,1922,44,132}}]]<!--0022-->[[Reference:Weitkamp_AW:Smiljanic_AM:Rothman_S:,J. Am. Chem. Soc.,1947,69,1936|{{RelationTable/GetFirstAuthor|Reference:Weitkamp_AW:Smiljanic_AM:Rothman_S:,J. Am. Chem. Soc.,1947,69,1936}}]] |
Revision as of 05:51, 2 April 2010
LipidBank Top (トップ) |
Fatty acid (脂肪酸) |
Glycerolipid (グリセロ脂質) |
Sphingolipid (スフィンゴ脂質) |
Journals (雑誌一覧) |
How to edit (ページの書き方) |
IDs and Links | |
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LipidBank | DFA0009 |
LipidMaps | LMFA01010009 |
CAS | |
KEGG | {{{KEGG}}} |
KNApSAcK | {{{KNApSAcK}}} |
mol | LBF09000SC01 |
Pelargonic acid | |
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Structural Information | |
Nonanoic acid | |
| |
Nno / C9:0 | |
Formula | C9H18O2 |
Exact Mass | 158.13067981999998 |
Average Mass | 158.23802 |
SMILES | CCCCCCCCC(O)=O |
Physicochemical Information | |
12.5°C | |
255.6°C | |
d20 4 0.907 | |
1.4322 at 20°C | |
practically insoluble in water; soluble in alcohol, chloroform and ether. Armstrong et al. Weitkamp_AW et al. | |
Butterfat;hair fat | |
Spectral Information | |
Mass Spectra | |
UV Spectra | |
IR Spectra | |
NMR Spectra | |
Other Spectra | |
Chromatograms |
Reported Metabolites, References | |||||||||||||||
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