02529
2-Ethylhexanoic acid
analytical standard
Synonym(s):
2-Ethylcaproic acid
About This Item
Recommended Products
grade
analytical standard
Quality Level
vapor density
4.98 (vs air)
vapor pressure
<0.01 mmHg ( 20 °C)
10 mmHg ( 115 °C)
Assay
≥99.5% (GC)
autoignition temp.
699 °F
shelf life
limited shelf life, expiry date on the label
expl. lim.
1.04 %, 135 °F
8.64 %, 188 °F
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
refractive index
n20/D 1.425 (lit.)
n20/D 1.425
bp
228 °C (lit.)
density
0.903 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCCCC(CC)C(O)=O
InChI
1S/C8H16O2/c1-3-5-6-7(4-2)8(9)10/h7H,3-6H2,1-2H3,(H,9,10)
InChI key
OBETXYAYXDNJHR-UHFFFAOYSA-N
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General description
Application
Other Notes
The collision cross section (CCS) measurement was provided by Waters Corporation, using the SYNAPT XS mass spectrometer.
For a description and overview of how ion mobility enables the measurement of the CCS of an ion visit ims.waters.com.
Further information on the SYNAPT XS mass spectrometer can be found on the IMS microsite and product webpage.
TWCCS measurements are expected to be within 2% of this reference value.
P/N 02529 is part of the Waters Extractables & Leachables UNIFI scientific library which can be downloaded from Waters Marketplace.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Repr. 1B
Storage Class Code
6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 1
Flash Point(F)
237.2 °F - closed cup
Flash Point(C)
114 °C - closed cup
Personal Protective Equipment
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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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