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Valeric acid

analytical standard

Synonym(s):

n-Valeric acid, Pentanoic acid

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About This Item

Linear Formula:
CH3(CH2)3COOH
CAS Number:
Molecular Weight:
102.13
Beilstein/REAXYS Number:
969454
EC Number:
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

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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General description

Valeric acid is a renewable chemical that can be obtained via hydrogenation of levulinic acid in the presence of nickel-based catalyst or from lignocellulosic biomass. It can undergo esterification to form valerate esters, which can find applications as blending agents for gasoline and diesel, used in the production of biofuels.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

pictograms

Corrosion

signalword

Danger

hcodes

Hazard Classifications

Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

Storage Class

8A - Combustible corrosive hazardous materials

wgk_germany

WGK 1

flash_point_f

192.2 °F - closed cup

flash_point_c

89 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter


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Kinetics of Valeric Acid Ketonization and Ketenization in Catalytic Pyrolysis on Nanosized SiO2, ?-Al2O3, CeO2/SiO2, Al2O3/SiO2 and TiO2/SiO2
Kulyk K, et al.
ChemPhysChem (2017)
Influence of W on the reduction behaviour and Br?nsted acidity of Ni/TiO 2 catalyst in the hydrogenation of levulinic acid to valeric acid: Pyridine adsorbed DRIFTS study
Kumar.VV, et al.
Applied Catalysis A: General, 531, 169-176 (2017)
D M Saunders et al.
The Australian & New Zealand journal of obstetrics & gynaecology, 18(3), 198-201 (1978-08-01)
The effect of oestradiol valerate on levels of blood cholesterol, triglycerides, free oestradiol and coagulation factors, as well as on urinary oestrogens and free cortisol was measured in 10 oöphorectomised women. Despite the very high urinary oestrogen levles obtained, there
M F Böttcher et al.
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 30(11), 1590-1596 (2000-11-09)
The prevalence of allergic diseases has increased particularly over the past 30-40 years. A reduced microbial stimulation during infancy may result in a development of a disturbed balance between Th1- and Th2-like immunity. The gut flora is, quantitatively, the most
Martin Koller et al.
Macromolecular bioscience, 7(2), 218-226 (2007-02-14)
Three different microbial wild-type strains are compared with respect to their potential as industrial scale polyhydroxyalkanoate (PHA) producers from the feed stock whey lactose. The halophilic archaeon Haloferax mediterranei as well as two eubacterial strains (Pseudomonas hydrogenovora and Hydrogenophaga pseudoflava)

Articles

Separation of Propionic acid; Acetic acid; Heptanoic acid; Isobutyric acid; Valeric acid; Isocaproic acid; Butyric acid; Isovaleric acid

Separation of Methyl oleate; Caprylic acid; Heptanoic acid; Methyl decanoate; Methyl dodecanoate; Myristic acid; Methyl palmitate; Methyl palmitoleate; Methyl stearate; Methyl linoleate; Methyl linolenate; Acetic acid; Arachidic acid; Behenic acid; Propionic acid; Isobutyric acid; Valeric acid; Isovaleric acid; Isocaproic acid; Butyric acid

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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