Arachidic acid
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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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| ChemSpider | |
| ECHA InfoCard | 100.007.302 |
PubChem CID
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CompTox Dashboard (EPA)
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| Properties | |
| C20H40O2 | |
| Molar mass | 312.5304 |
| Appearance | white crystaline solid |
| Density | 0.8240 g/cm3 |
| Melting point | 75.5 °C |
| Boiling point | 328 °C |
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 a saturated fatty acid found as a minor constituent of peanut oil (1.1%–1.7%)[1] and corn oil (3%).[2] 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.
References
- Merck Index, 11th Edition, 791.
- ^ "Lexicon of lipid nutrition (IUPAC Technical Report)". Pure and Applied Chemistry. 73 (4): 685–744. 2001. 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
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