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Key Documents

73982

Supelco

Nonanoic acid

analytical standard

Sinonimo/i:

Acid C9, Pelargonic acid

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About This Item

Formula condensata:
CH3(CH2)7COOH
Numero CAS:
Peso molecolare:
158.24
Beilstein:
1752351
Numero CE:
Numero MDL:
Codice UNSPSC:
85151701
ID PubChem:
NACRES:
NA.24

Grado

analytical standard

Livello qualitativo

Densità del vapore

5.5 (vs air)

Tensione di vapore

<0.1 mmHg ( 20 °C)

Saggio

≥99.5% (GC)

Durata

limited shelf life, expiry date on the label

Limite di esplosione

9 %

tecniche

HPLC: suitable
gas chromatography (GC): suitable

Indice di rifrazione

n20/D 1.432 (lit.)
n20/D 1.432

P. eboll.

268-269 °C (lit.)

Punto di fusione

9 °C (lit.)

Densità

0.906 g/mL at 25 °C (lit.)

applicazioni

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Formato

neat

Gruppo funzionale

carboxylic acid

Condizioni di spedizione

ambient

Temperatura di conservazione

room temp

Stringa SMILE

CCCCCCCCC(O)=O

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-9(10)11/h2-8H2,1H3,(H,10,11)
FBUKVWPVBMHYJY-UHFFFAOYSA-N

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Applicazioni

Nonanoic acid may be used as an internal standard for the quantification of valproic acid and other common anticonvulsant drugs in biological samples using high-performance liquid chromatography (HPLC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pittogrammi

Exclamation mark

Avvertenze

Warning

Indicazioni di pericolo

Classi di pericolo

Eye Irrit. 2 - Skin Irrit. 2

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

278.6 °F - Pensky-Martens closed cup

Punto d’infiammabilità (°C)

137 °C - Pensky-Martens closed cup

Dispositivi di protezione individuale

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


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Certificati d'analisi (COA)

Lot/Batch Number

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Lucarelli.C, et al.
Chromatographia, 33(1-2), 37-40 (1992)
Preparation and characterization of poly (. beta.-hydroxyalkanoates) obtained from Pseudomonas oleovorans grown with mixtures of 5-phenylvaleric acid and n-alkanoic acids
Kim.B.Y, et al.
Macromolecules, 24(19), 5256-5260 (1991)
Burdock.AG
Fenaroli's Handbook of Flavor Ingredients, (4) (2001)
Flemming Andersen et al.
Contact dermatitis, 55(3), 148-154 (2006-08-22)
The term 'anti-irritant' (AI) was coined in 1965 by Goldemberg to describe a diverse group of topical product ingredients, which were able to reduce the irritation potential of other more irritating ingredients in the same product. 'AIs' are being added
Flemming Andersen et al.
Contact dermatitis, 55(3), 155-159 (2006-08-22)
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Protocolli

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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