모든 사진(1)
About This Item
Linear Formula:
CH3(CH2)10CO2CH3
CAS Number:
Molecular Weight:
214.34
Beilstein:
1767780
EC Number:
MDL number:
UNSPSC 코드:
12352100
PubChem Substance ID:
NACRES:
NA.22
추천 제품
분석
99.5%
양식
liquid
refractive index
n20/D 1.431 (lit.)
bp
262 °C/766 mmHg (lit.)
mp
4-5 °C (lit.)
solubility
water: insoluble 0.00759 g/L at 25 °C (practically)
density
0.87 g/mL at 25 °C (lit.)
식품 알레르기항원
no known allergens
작용기
ester
SMILES string
CCCCCCCCCCCC(=O)OC
InChI
1S/C13H26O2/c1-3-4-5-6-7-8-9-10-11-12-13(14)15-2/h3-12H2,1-2H3
InChI key
UQDUPQYQJKYHQI-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Hydrogenation of methyl laurate catalyzed by diatomite supported Pd-M (M=Cu, Co, Ni) bimetal nanocatalysts has been reported. IR absorption spectrum of methyl laurate in carbon tetrachloride and carbon disulphide solutions has been compared with the spectra of derivatives deuterated in the ω-methyl group and α-methylene groups.
애플리케이션
Methyl laurate has been used in selective synthesis of the secondary amide surfactant, N-methyl lauroylethanolamide.
신호어
Warning
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Aquatic Acute 1 - Aquatic Chronic 2
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
282.2 °F - closed cup
Flash Point (°C)
139 °C - closed cup
개인 보호 장비
Eyeshields, Gloves
이미 열람한 고객
The infrared absorption spectra of deuterated esters: III. Methyl laurate.
Jones RN.
Canadian Journal of Chemistry, 40(2), 301-320 (1962)
D A Dimas et al.
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Y Komata et al.
Biological & pharmaceutical bulletin, 17(5), 705-708 (1994-05-01)
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E Barboza-Silva et al.
Oral microbiology and immunology, 24(4), 265-271 (2009-07-04)
The arginine deiminase system (ADS) of oral bacteria is a major generator of alkali (ammonia) in dental plaque and is considered to have anticaries effects. However, many of the antimicrobial agents used in oral care products may reduce alkali production
Jana Olšovská et al.
Journal of the science of food and agriculture, 99(4), 1772-1779 (2018-09-19)
Although fatty acids have a beneficial effect on yeast growth during fermentation, their effect on foam and sensory stability of beer is negative. In general, long-chain fatty acids originate from raw materials, whereas short-chain acids are produced by yeast during
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