LBF18000BC10: Difference between revisions
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|Boiling Point=183°C/0.4mmHg | |Boiling Point=183°C/0.4mmHg | ||
|IR Spectra=7.78<FONT FACE="Symbol">m</FONT>, 8.10<FONT FACE="Symbol">m</FONT>, 13.5<FONT FACE="Symbol">m</FONT>(CS2) [[Reference:Freeman_NK:,J. Am. Chem. Soc.,1952,74,2523|{{RelationTable/GetFirstAuthor|Reference:Freeman_NK:,J. Am. Chem. Soc.,1952,74,2523}}]] | |IR Spectra=7.78<FONT FACE="Symbol">m</FONT>, 8.10<FONT FACE="Symbol">m</FONT>, 13.5<FONT FACE="Symbol">m</FONT>(CS2) [[Reference:Freeman_NK:,J. Am. Chem. Soc.,1952,74,2523|{{RelationTable/GetFirstAuthor|Reference:Freeman_NK:,J. Am. Chem. Soc.,1952,74,2523}}]] | ||
|Source= | |||
|Chemical Synthesis=Ethylester of 15-methyl-12-oxooctadecanate was heated at 200°C with hydrazine hydrate, sodium hydroxide and diethylene glycol[[Reference:Cason_J:Coad_RA:,J. Am. Chem. Soc.,1950,72,4695|{{RelationTable/GetFirstAuthor|Reference:Cason_J:Coad_RA:,J. Am. Chem. Soc.,1950,72,4695}}]];>. | |||
|Metabolism= | |||
}} | }} | ||
{{Lipid/Footer}} | {{Lipid/Footer}} | ||
Revision as of 22:00, 24 November 2009
| 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 | DFA7144 |
| LipidMaps | LMFA01020176 |
| CAS | |
| KEGG | {{{KEGG}}} |
| KNApSAcK | {{{KNApSAcK}}} |
| mol | LBF18000BC10 |
| 15-Methyl Octadecanoic Acid | |
|---|---|
| |
| Structural Information | |
| 15-Methyl Octadecanoic Acid | |
| |
| Formula | C19H38O2 |
| Exact Mass | 298.28718046 |
| Average Mass | 298.50382 |
| SMILES | CCCC(C)CCCCCCCCCCCCCC(O)=O |
| Physicochemical Information | |
| 40.9-42.4°C Cason_J et al. | |
| 183°C/0.4mmHg | |
| Ethylester of 15-methyl-12-oxooctadecanate was heated at 200°C with hydrazine hydrate, sodium hydroxide and diethylene glycol Cason_J et al.;>. | |
| Spectral Information | |
| Mass Spectra | |
| UV Spectra | |
| IR Spectra | 7.78m, 8.10m, 13.5m(CS2) Freeman_NK |
| NMR Spectra | |
| Other Spectra | |
| Chromatograms | |
| Reported Metabolites, References | |||||||||||||||
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