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Supelco

十七烷酸甲酯

analytical standard

同義詞:

十七酸甲酯, 珠光脂酸甲酯

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About This Item

線性公式:
CH3(CH2)15COOCH3
CAS號碼:
1731-92-6
分子量：:
284.48
Beilstein:
1782681
EC號碼:
217-055-3
MDL號碼:
MFCD00009001
分類程式碼代碼:
85151701
PubChem物質ID:
329757725
NACRES:
NA.24

等級

analytical standard

品質等級

100

化驗

≥99.0% (GC)

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

bp

152-153 °C/0.05 mmHg (lit.)

mp

29.8-30.3 °C (lit.)

格式

neat

官能基

ester

運輸包裝

ambient

儲存溫度

room temp

SMILES 字串

CCCCCCCCCCCCCCCCC(=O)OC

InChI

1S/C18H36O2/c1-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20-2/h3-17H2,1-2H3

InChI 密鑰

HUEBIMLTDXKIPR-UHFFFAOYSA-N

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相關類別

應用

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相關產品

產品號碼
描述
訂價

儲存類別代碼

11 - Combustible Solids

水污染物質分類（WGK）

WGK 3

閃點（°F）

>230.0 °F - closed cup

閃點（°C）

> 110.0 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type N95 (US)

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分析證明 (COA)

Lot/Batch Number
BCCH0699
BCCC1900
BCBV6183
BCBP6309V
BCBL1383V

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Simona Tarricone et al.
Lipids in health and disease, 19(1), 119-119 (2020-06-04)
The present study aimed to evaluate the nutritional proximate composition, some qualitative traits and fatty acid profile of meat from wild thrush, woodcock and starling hunted in Southern Italy in 2017 and 2018. Nutritive composition and physical traits of meat
Rosa Palagano et al.
Foods (Basel, Switzerland), 9(7) (2020-07-18)
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives.
Yuki Kitahara et al.
Bioscience, biotechnology, and biochemistry, 78(2), 336-342 (2014-07-19)
Rhodosporidium toruloides is a lipid-producing yeast, the growth of which is severely suppressed when hydrolysates of lignocellulosic biomass are used as carbon source. This is probably due to the toxic substances, such as organic acids, furans, and phenolic compounds produced
Yingyang Zhang et al.
Journal of food science, 79(9), E1695-E1703 (2014-09-13)
The thermal properties of cured meat are important for determining storage life and nutritional quality. However, few studies have focused on the thermal properties of dry-cured pork, particularly in relation to salt level and type. In order to study the
Giorgia Purcaro et al.
Analytical and bioanalytical chemistry, 407(1), 309-319 (2014-09-12)
The potentiality of a multidimensional comprehensive gas chromatographic (GC × GC) method, employing a simultaneous dual detection (FID and mass spectrometer), to generate peculiar two-dimensional chromatograms to be used as a chemical fingerprint, was investigated to characterize minor compounds in edible oil
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