LBF16000BC08: Difference between revisions
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{{Lipid/Header}} | |||
{{Hierarchy|{{PAGENAME}}}} | {{Hierarchy|{{PAGENAME}}}} | ||
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|LipidBank=DFA7060 | |LipidBank=DFA7060 | ||
|LipidMaps=LMFA01020092 | |LipidMaps=LMFA01020092 | ||
|SysName=2-Methylhexadecanoic | |SysName=2-Methylhexadecanoic acid | ||
|Common Name=&&2-Methylhexadecanoic | |Common Name=&&2-Methylhexadecanoic acid&& | ||
|Melting Point=45.5-46.5°C, 47.5-48°C | |Melting Point=45.5-46.5°C, 47.5-48°C <!--7065--> | ||
|Boiling Point=174-177°C/1-2mmHg [[Reference:Greer_CM:Adams_R:,J. Am. Chem. Soc.,1930,52,2540|{{RelationTable/GetFirstAuthor|Reference:Greer_CM:Adams_R:,J. Am. Chem. Soc.,1930,52,2540}}]] | |Boiling Point=174-177°C/1-2mmHg [[Reference:Greer_CM:Adams_R:,J. Am. Chem. Soc.,1930,52,2540|{{RelationTable/GetFirstAuthor|Reference:Greer_CM:Adams_R:,J. Am. Chem. Soc.,1930,52,2540}}]] | ||
|Mass Spectra={{Image200|LBF16000BC08SP0001.gif}} (provided by Dr. Takeshi Kasama). | |Mass Spectra={{Image200|LBF16000BC08SP0001.gif}} (provided by Dr. Takeshi Kasama). | ||
|Source= | |||
|Chemical Synthesis= | |||
|Metabolism= | |||
}} | }} | ||
{{Lipid/Footer}} | |||
Latest revision as of 21:00, 14 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 | |
|---|---|
| LipidBank | DFA7060 |
| LipidMaps | LMFA01020092 |
| CAS | |
| KEGG | {{{KEGG}}} |
| KNApSAcK | {{{KNApSAcK}}} |
| mol | LBF16000BC08 |
| 2-Methylhexadecanoic acid | |
|---|---|
| |
| Structural Information | |
| 2-Methylhexadecanoic acid | |
| |
| Formula | C17H34O2 |
| Exact Mass | 270.255880332 |
| Average Mass | 270.45065999999997 |
| SMILES | CCCCCCCCCCCCCCC(C)C(O)=O |
| Physicochemical Information | |
| 45.5-46.5°C, 47.5-48°C | |
| 174-177°C/1-2mmHg Greer_CM et al. | |
| Spectral Information | |
| Mass Spectra |  (provided by Dr. Takeshi Kasama). |
| UV Spectra | |
| IR Spectra | |
| NMR Spectra | |
| Other Spectra | |
| Chromatograms | |
| Reported Metabolites, References | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
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