153745
Hexanoic acid
≥99%
Synonym(s):
Acid C6, Caproic acid
About This Item
Recommended Products
vapor density
4 (vs air)
Quality Level
vapor pressure
0.18 mmHg ( 20 °C)
Assay
≥99%
form
liquid
refractive index
n20/D 1.4161 (lit.)
bp
202-203 °C (lit.)
mp
−4 °C (lit.)
solubility
H2O: slightly soluble
diethyl ether: easily soluble
ethanol: easily soluble
density
0.927 g/mL at 25 °C (lit.)
Organoleptic
pungent
SMILES string
CCCCCC(O)=O
InChI
1S/C6H12O2/c1-2-3-4-5-6(7)8/h2-5H2,1H3,(H,7,8)
InChI key
FUZZWVXGSFPDMH-UHFFFAOYSA-N
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General description
Application
- To prepare polyethylene glycol derived nanomicelles as a non-viral gene carrier.
- As a starting material to synthesize an amino acid L-norleucine.
- As a reactant to prepare 4-methoxy phenyl hexyl ketone through Friedel−Crafts acylation of anisole using Hβ zeolite-based catalyst.
- As a template in the preparation of highly conducting thin polypyrrole coated alumina composite particles.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1C
Storage Class Code
8A - Combustible corrosive hazardous materials
WGK
WGK 1
Flash Point(F)
215.6 °F - closed cup
Flash Point(C)
102 °C - closed cup
Personal Protective Equipment
Regulatory Listings
Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.
PDSCL
Deleterious substance
FSL
Group 4: Flammable liquids
Type 3 petroleums
Hazardous rank III
Water soluble liquid
ISHL Indicated Name
Substances Subject to be Indicated Names
ISHL Notified Names
Substances Subject to be Notified Names
JAN Code
153745-500ML:
153745-100G:4548173356587
153745-VAR:
153745-500G:4548173356594
153745-100ML:
153745-2.5ML:
153745-2.5G:4548173356570
153745-BULK:
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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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