C1875
Decanoic acid
≥98.0%
Synonym(s):
1-Nonanecarboxylic acid, Acid C10, C10:0, Capric acid, NSC 5025
About This Item
Recommended Products
biological source
plant
Quality Level
vapor pressure
15 mmHg ( 160 °C)
Assay
≥98.0%
form
crystals
bp
268-270 °C (lit.)
mp
27-32 °C (lit.)
density
0.893 g/mL at 25 °C (lit.)
functional group
carboxylic acid
lipid type
saturated FAs
shipped in
ambient
storage temp.
room temp
SMILES string
CCCCCCCCCC(O)=O
InChI
1S/C10H20O2/c1-2-3-4-5-6-7-8-9-10(11)12/h2-9H2,1H3,(H,11,12)
InChI key
GHVNFZFCNZKVNT-UHFFFAOYSA-N
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General description
Application
Biochem/physiol Actions
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point(F)
296.6 °F - closed cup
Flash Point(C)
147 °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.
ISHL Indicated Name
Substances Subject to be Indicated Names
ISHL Notified Names
Substances Subject to be Notified Names
JAN Code
C1875-500G:
C1875-100G:
C1875-BULK:
C1875-VAR:
C1875-1KG:
C1875-10G:
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
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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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