LBF08103BC01: Difference between revisions
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|Boiling Point=153°C/24mmHg [[Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543|{{RelationTable/GetFirstAuthor|Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543}}]] | |Boiling Point=153°C/24mmHg [[Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543|{{RelationTable/GetFirstAuthor|Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543}}]] | ||
|Density=D22/4: 0.932 [[Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543|{{RelationTable/GetFirstAuthor|Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543}}]] | |Density=D22/4: 0.932 [[Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543|{{RelationTable/GetFirstAuthor|Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543}}]] | ||
|Refractive= | |Refractive= eta 22/D: 1.4518[[Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543|{{RelationTable/GetFirstAuthor|Reference:Ishimaru_H:,J. Chem. Soc. Japan. Pure Chem. Sec.,1956,77,543}}]] | ||
|Source= | |Source= | ||
|Chemical Synthesis= | |Chemical Synthesis= | ||
Revision as of 14:00, 19 February 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 | DFA7071 |
| LipidMaps | LMFA01020103 |
| CAS | |
| KEGG | {{{KEGG}}} |
| KNApSAcK | {{{KNApSAcK}}} |
| mol | LBF08103BC01 |
| 6-Methyl-5-Octenoic Acid | |
|---|---|
| |
| Structural Information | |
| 6-Methyl-5-Octenoic Acid | |
| |
| Formula | C9H16O2 |
| Exact Mass | 156.11502975599998 |
| Average Mass | 156.22214 |
| SMILES | CCC(C)=CCCCC(O)=O |
| Physicochemical Information | |
| 153°C/24mmHg Ishimaru_H | |
| D22/4: 0.932 IshimaruH | |
| η 22/D: 1.4518 IshimaruH | |
| Spectral Information | |
| Mass Spectra | |
| UV Spectra | |
| IR Spectra | |
| NMR Spectra | |
| Other Spectra | |
| Chromatograms | |
| Reported Metabolites, References | ||||||||||
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