Arachidic acid: Difference between revisions
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{{Fatty acids}} |
{{Fatty acids}} |
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[[Category:Fatty acids]] |
[[Category:Fatty acids]] |
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Revision as of 06:05, 26 May 2015
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| Names | |
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| IUPAC name
icosanoic acid
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| Other names | |
| Identifiers | |
3D model (JSmol)
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| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.007.302 |
| KEGG | |
PubChem CID
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CompTox Dashboard (EPA)
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| Properties | |
| C20H40O2 | |
| Molar mass | 312.538 g·mol−1 |
| Appearance | White crystalline solid |
| Density | 0.8240 g/cm3 |
| Melting point | 75.5 °C (167.9 °F; 348.6 K) |
| Boiling point | 328 °C (622 °F; 601 K) |
| Practically insoluble in water | |
| Hazards | |
| Flash point | 169.7 °C (337.5 °F; 442.8 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Arachidic acid, also called eicosanoic acid, is the saturated fatty acid with a 20-carbon chain. It is as a minor constituent of peanut oil (1.1%–1.7%),[2] corn oil (3%).[3] and cocoa butter (1%).[4]
Typical Fatty acid composition (%):[5] Its name derives from the Latin arachis — peanut. It can be formed by the hydrogenation of arachidonic acid.
Reduction of arachidic acid yields arachidyl alcohol.
Arachidic acid is used for the production of detergents, photographic materials and lubricants.
References
- ^ *Merck Index, 11th Edition, 791
- ^ Beare-Rogers, J.; Dieffenbacher, A.; Holm, J.V. (2001). "Lexicon of lipid nutrition (IUPAC Technical Report)". Pure and Applied Chemistry. 73 (4): 685–744. doi:10.1351/pac200173040685.
- ^ U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
- ^ USDA nutrient database
- ^ Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories
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