75054
Valeric acid
analytical standard
Synonym(s):
n-Valeric acid, Pentanoic acid
About This Item
Recommended Products
grade
analytical standard
Quality Level
vapor density
3.5 (vs air)
vapor pressure
0.15 mmHg ( 20 °C)
Assay
≥99.8% (GC)
autoignition temp.
707 °F
shelf life
limited shelf life, expiry date on the label
expl. lim.
7.6 %
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
refractive index
n20/D 1.408 (lit.)
n20/D 1.408
bp
110-111 °C/10 mmHg (lit.)
185 °C (lit.)
mp
−20-−18 °C (lit.)
density
0.939 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCCCC(O)=O
InChI
1S/C5H10O2/c1-2-3-4-5(6)7/h2-4H2,1H3,(H,6,7)
InChI key
NQPDZGIKBAWPEJ-UHFFFAOYSA-N
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Related Categories
General description
Application
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B
Storage Class Code
8A - Combustible corrosive hazardous materials
WGK
WGK 1
Flash Point(F)
192.2 °F - closed cup
Flash Point(C)
89 °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 insoluble liquid
ISHL Indicated Name
Substances Subject to be Indicated Names
ISHL Notified Names
Substances Subject to be Notified Names
JAN Code
75054-VAR:
75054-1ML:4548173359731
75054-5ML:4548173359748
75054-BULK:
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Separation of Propionic acid; Acetic acid; Heptanoic acid; Isobutyric acid; Valeric acid; Isocaproic acid; Butyric acid; Isovaleric acid
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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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