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Y0001474

Dodecanoic acid

European Pharmacopoeia (EP) Reference Standard

Sinónimos:

Dodecanoic acid, Lauric acid, NSC 5026

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About This Item

Fórmula lineal:
CH3(CH2)10COOH
Número de CAS:
143-07-7
Peso molecular:
200.32
Beilstein/REAXYS Number:
1099477
MDL number:
MFCD00002736
UNSPSC Code:
41116107
PubChem Substance ID:
329831443
NACRES:
NA.24

grade

pharmaceutical primary standard

API family

lauric acid

manufacturer/tradename

EDQM

application(s)

pharmaceutical (small molecule)

format

neat

storage temp.

2-8°C

SMILES string

CCCCCCCCCCCC(O)=O

InChI

1S/C12H24O2/c1-2-3-4-5-6-7-8-9-10-11-12(13)14/h2-11H2,1H3,(H,13,14)

InChI key

POULHZVOKOAJMA-UHFFFAOYSA-N

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General description

This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the issuing Pharmacopoeia.For further information and support please go to the website of the issuing Pharmacopoeia.

Application

Lauric acid EP Reference standard, intended for use in laboratory tests only as specifically prescribed in the European Pharmacopoeia.

Biochem/physiol Actions

Substrato para CYP 4A11.

Packaging

The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.

Other Notes

Sales restrictions may apply.

Related product

Referencia del producto
Descripción
Precios

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H318

Hazard Classifications

Eye Dam. 1

Storage Class

13 - Non Combustible Solids

wgk_germany

WGK 1

flash_point_f

348.8 °F - closed cup

flash_point_c

176 °C - closed cup

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Certificados de análisis (COA)

Lot/Batch Number

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Protocolos

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

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