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Merck
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Documenti fondamentali

129542

Sigma-Aldrich

Isovaleric acid

99%

Sinonimo/i:

3-Methylbutanoic acid, 3-Methylbutyric acid

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About This Item

Formula condensata:
(CH3)2CHCH2COOH
Numero CAS:
Peso molecolare:
102.13
Beilstein:
1098522
Numero CE:
Numero MDL:
Codice UNSPSC:
12352100
ID PubChem:
NACRES:
NA.22

Tensione di vapore

0.38 mmHg ( 20 °C)

Livello qualitativo

Saggio

99%

Stato

liquid

Temp. autoaccensione

824 °F

Indice di rifrazione

n20/D 1.403 (lit.)

P. ebollizione

175-177 °C (lit.)

Punto di fusione

−29 °C (lit.)

Densità

0.925 g/mL at 20 °C (lit.)

Gruppo funzionale

carboxylic acid

Stringa SMILE

CC(C)CC(O)=O

InChI

1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)
GWYFCOCPABKNJV-UHFFFAOYSA-N

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Descrizione generale

Isovaleric acid, also known as 3-methylbutanoic acid, is commonly used for ester synthesis and as a building block in organic reactions. It is a volatile organic compound present in vinegar bait and is determined by solid phase microextraction. Isovaleric acid inhibits the synthesis of saturated fatty acids. It is a favorable carbon source for cell growth. Moreover, it is a promising odor indicator.

Applicazioni

Isovaleric acid inhibits the synthesis of saturated fatty acids.

Pittogrammi

Corrosion

Avvertenze

Danger

Indicazioni di pericolo

Classi di pericolo

Eye Dam. 1 - Skin Corr. 1B

Codice della classe di stoccaggio

8A - Combustible corrosive hazardous materials

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

176.0 °F - Pensky-Martens closed cup

Punto d’infiammabilità (°C)

80 °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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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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