LBF16000BC08: Difference between revisions
No edit summary |
No edit summary |
||
(9 intermediate revisions by the same user not shown) | |||
Line 6: | Line 6: | ||
|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}} | {{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 | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
|