146870
Heptanoic acid
96%
Synonym(s):
Enanthic acid, Oenanthic acid
About This Item
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vapor density
4.5 (vs air)
vapor pressure
<0.1 mmHg ( 20 °C)
Assay
96%
form
liquid
expl. lim.
10.1 %
refractive index
n20/D 1.4221 (lit.)
bp
223 °C (lit.)
mp
−10.5 °C (lit.)
solubility
water: soluble 0.2419 g/100ml at 15 °C
DMF: soluble
DMSO: soluble
diethyl ether: soluble
ethanol: soluble
density
0.918 g/mL at 25 °C (lit.)
SMILES string
CCCCCCC(O)=O
InChI
1S/C7H14O2/c1-2-3-4-5-6-7(8)9/h2-6H2,1H3,(H,8,9)
InChI key
MNWFXJYAOYHMED-UHFFFAOYSA-N
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General description
Application
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
8A - Combustible corrosive hazardous materials
WGK
WGK 1
Flash Point(F)
235.4 °F - closed cup
Flash Point(C)
113 °C - closed cup
Personal Protective Equipment
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Protocols
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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