240370
Valeric acid
≥99%
Synonym(s):
n-Valeric acid, Pentanoic acid
About This Item
Recommended Products
vapor density
3.5 (vs air)
Quality Level
vapor pressure
0.15 mmHg ( 20 °C)
Assay
≥99%
form
liquid
autoignition temp.
707 °F
expl. lim.
7.6 %
refractive index
n20/D 1.408 (lit.)
bp
110-111 °C/10 mmHg (lit.)
185 °C (lit.)
mp
−20-−18 °C (lit.)
density
0.939 g/mL at 25 °C (lit.)
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
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
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probiotics-and-human
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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