LBF10000BC03: Difference between revisions
No edit summary |
No edit summary |
||
Line 6: | Line 6: | ||
|LipidBank=DFA7140 | |LipidBank=DFA7140 | ||
|LipidMaps=LMFA01020172 | |LipidMaps=LMFA01020172 | ||
|SysName=4-Hexyl | |SysName=4-Hexyl decanoic acid | ||
|Common Name=&&4-Hexyl | |Common Name=&&4-Hexyl decanoic acid&& | ||
|Boiling Point=147-148°C/0.8mmHg [[Reference:Asano_M:Yamakawa_T:,J. Pharm. Soc. Jpn.,1950,70,474|{{RelationTable/GetFirstAuthor|Reference:Asano_M:Yamakawa_T:,J. Pharm. Soc. Jpn.,1950,70,474}}]] | |Boiling Point=147-148°C/0.8mmHg [[Reference:Asano_M:Yamakawa_T:,J. Pharm. Soc. Jpn.,1950,70,474|{{RelationTable/GetFirstAuthor|Reference:Asano_M:Yamakawa_T:,J. Pharm. Soc. Jpn.,1950,70,474}}]] | ||
|Refractive= eta 27/D=1.4450 [[Reference:Asano_M:Yamakawa_T:,J. Pharm. Soc. Jpn.,1950,70,474|{{RelationTable/GetFirstAuthor|Reference:Asano_M:Yamakawa_T:,J. Pharm. Soc. Jpn.,1950,70,474}}]] | |Refractive= eta 27/D=1.4450 [[Reference:Asano_M:Yamakawa_T:,J. Pharm. Soc. Jpn.,1950,70,474|{{RelationTable/GetFirstAuthor|Reference:Asano_M:Yamakawa_T:,J. Pharm. Soc. Jpn.,1950,70,474}}]] |
Revision as of 06:25, 9 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 | DFA7140 |
LipidMaps | LMFA01020172 |
CAS | |
KEGG | {{{KEGG}}} |
KNApSAcK | {{{KNApSAcK}}} |
mol | LBF10000BC03 |
4-Hexyl decanoic acid | |
---|---|
Structural Information | |
4-Hexyl decanoic acid | |
| |
Formula | C16H32O2 |
Exact Mass | 256.240230268 |
Average Mass | 256.42408 |
SMILES | CCCCCCC(CCCCCC)CCC(O)=O |
Physicochemical Information | |
147-148°C/0.8mmHg Asano_M et al. | |
η 27/D=1.4450 AsanoMet al. | |
Diethyl (2-hexyloctyl)malonate was heated with ethanolic KOH, and the product was heated after acidification Asano_M et al.. | |
Spectral Information | |
Mass Spectra | |
UV Spectra | |
IR Spectra | |
NMR Spectra | |
Other Spectra | |
Chromatograms |
Reported Metabolites, References | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
|