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Documentos Principais

240370

Sigma-Aldrich

Valeric acid

≥99%

Sinônimo(s):

n-Valeric acid, Pentanoic acid

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About This Item

Fórmula linear:
CH3(CH2)3COOH
Número CAS:
Peso molecular:
102.13
Beilstein:
969454
Número CE:
Número MDL:
Código UNSPSC:
12352100
ID de substância PubChem:
NACRES:
NA.22

densidade de vapor

3.5 (vs air)

Nível de qualidade

pressão de vapor

0.15 mmHg ( 20 °C)

Ensaio

≥99%

forma

liquid

temperatura de autoignição

707 °F

Lim. expl.

7.6 %

índice de refração

n20/D 1.408 (lit.)

pb

110-111 °C/10 mmHg (lit.)
185 °C (lit.)

pf

−20-−18 °C (lit.)

densidade

0.939 g/mL at 25 °C (lit.)

grupo funcional

carboxylic acid

cadeia de caracteres SMILES

CCCCC(O)=O

InChI

1S/C5H10O2/c1-2-3-4-5(6)7/h2-4H2,1H3,(H,6,7)

chave InChI

NQPDZGIKBAWPEJ-UHFFFAOYSA-N

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Descrição geral

Valeric acid (VA) also known as pentanoic acid, is a short-chain fatty acid used to synthesize valeric biofuels.

Aplicação

Sex attractant of the sugar beet wireworm, Limonius californicus.

Pictogramas

Corrosion

Palavra indicadora

Danger

Frases de perigo

Classificações de perigo

Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

Código de classe de armazenamento

8A - Combustible corrosive hazardous materials

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

192.2 °F - closed cup

Ponto de fulgor (°C)

89 °C - closed cup

Equipamento de proteção individual

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter


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Artigos

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Protocolos

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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