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Heptanoic acid

analytical standard

Synonyme(s) :

Enanthic acid, Oenanthic acid

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About This Item

Formule linéaire :
CH3(CH2)5COOH
Numéro CAS:
Poids moléculaire :
130.18
Numéro Beilstein :
1744723
Numéro CE :
Numéro MDL:
Code UNSPSC :
85151701
ID de substance PubChem :
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

Densité de vapeur

4.5 (vs air)

Pression de vapeur

<0.1 mmHg ( 20 °C)

Pureté

≥99.0% (GC)

Durée de conservation

limited shelf life, expiry date on the label

Limite d'explosivité

10.1 %

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Impuretés

≤1.0% water

Indice de réfraction

n20/D 1.4221 (lit.)

Point d'ébullition

223 °C (lit.)

Pf

−10.5 °C (lit.)

Densité

0.918 g/mL at 25 °C (lit.)

Application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

Chaîne SMILES 

CCCCCCC(O)=O

InChI

1S/C7H14O2/c1-2-3-4-5-6-7(8)9/h2-6H2,1H3,(H,8,9)

Clé InChI

MNWFXJYAOYHMED-UHFFFAOYSA-N

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Description générale

This substance is listed on the positive list of the EU regulation 10/2011 for plastics intended to come into contact with food.

Find all available reference materials for compounds listed in 10/2011 here

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictogrammes

CorrosionExclamation mark

Mention d'avertissement

Danger

Mentions de danger

Classification des risques

Acute Tox. 4 Inhalation - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3

Organes cibles

Respiratory system

Code de la classe de stockage

8A - Combustible, corrosive hazardous materials

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

235.4 °F - closed cup

Point d'éclair (°C)

113 °C - closed cup


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Certificats d'analyse (COA)

Lot/Batch Number

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Protocoles

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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