LBF20111SC01: Difference between revisions
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|LipidMaps=LMFA01030084 | |LipidMaps=LMFA01030084 | ||
|SysName=cis-9-Eicosenoic acid | |SysName=cis-9-Eicosenoic acid | ||
|Common Name=&& | |Common Name=&&9Z-Eicosenoic acid&&cis-Gadoleic acid&& | ||
|Melting Point=23-23.5°C | |Melting Point=23-23.5°C | ||
|Boiling Point=170°C at 0.1 mmHg | |Boiling Point=170°C at 0.1 mmHg | ||
|Density= | |Density=d^{25}_4 0.882 | ||
|Refractive=1.4597 at 25°C | |Refractive=1.4597 at 25°C | ||
|Solubility=soluble in acetone, | |Solubility=soluble in acetone, methyl alcohol and petroleum ether <!--0106--> [[Reference:Hileditch_TP:Houlbrooke_A:,Analyst,1928,53,246|{{RelationTable/GetFirstAuthor|Reference:Hileditch_TP:Houlbrooke_A:,Analyst,1928,53,246}}]] <!--0332--> <!--0487--> | ||
|Source=Natural fats; codfish; shark- and ray-liver oils; whale oil | |Source=Natural fats; codfish; shark- and ray-liver oils; whale oil | ||
|Chemical Synthesis=Synthetic | |Chemical Synthesis=Synthetic | ||
Latest revision as of 10:55, 1 October 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 | DFA0123 |
| LipidMaps | LMFA01030084 |
| CAS | |
| KEGG | {{{KEGG}}} |
| KNApSAcK | {{{KNApSAcK}}} |
| mol | LBF20111SC01 |
| 9Z-Eicosenoic acid | |
|---|---|
| |
| Structural Information | |
| cis-9-Eicosenoic acid | |
| |
| C20:1 | |
| Formula | C20H38O2 |
| Exact Mass | 310.28718046 |
| Average Mass | 310.51452 |
| SMILES | C(CCCCCCC=CCCCCCCCC(O)=O)CCC |
| Physicochemical Information | |
| 23-23.5°C | |
| 170°C at 0.1 mmHg | |
| d25 4 0.882 | |
| 1.4597 at 25°C | |
| soluble in acetone, methyl alcohol and petroleum ether Hileditch_TP et al. | |
| Natural fats; codfish; shark- and ray-liver oils; whale oil | |
| Synthetic | |
| Spectral Information | |
| Mass Spectra | |
| UV Spectra | |
| IR Spectra | |
| NMR Spectra | |
| Other Spectra | |
| Chromatograms | |
| Reported Metabolites, References | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
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