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Merck

N29902

Nonanoic acid

96%

Synonym(s):

Acid C9, Pelargonic acid

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About This Item

Linear Formula:
CH3(CH2)7COOH
CAS Number:
Molecular Weight:
158.24
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-931-2
Beilstein/REAXYS Number:
1752351
MDL number:
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vapor density

5.5 (vs air)

Quality Level

vapor pressure

<0.1 mmHg ( 20 °C)

assay

96%

form

liquid

expl. lim.

9 %

refractive index

n20/D 1.432 (lit.)

bp

268-269 °C (lit.)

mp

9 °C (lit.)

density

0.906 g/mL at 25 °C (lit.)

SMILES string

CCCCCCCCC(O)=O

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-9(10)11/h2-8H2,1H3,(H,10,11)

InChI key

FBUKVWPVBMHYJY-UHFFFAOYSA-N



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pictograms

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signalword

Warning

Storage Class

10 - Combustible liquids

flash_point_f

278.6 °F - Pensky-Martens closed cup

flash_point_c

137 °C - Pensky-Martens closed cup

ppe

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

Hazard Classifications

Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2



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Zhiyong Sun et al.
Applied microbiology and biotechnology, 74(1), 69-77 (2006-10-26)
Pseudomonas putida KT2440 grew on glucose at a specific rate of 0.48 h(-1) but accumulated almost no poly-3-hydroxyalkanoates (PHA). Subsequent nitrogen limitation on nonanoic acid resulted in the accumulation of only 27% medium-chain-length PHA (MCL-PHA). In contrast, exponential nonanoic acid-limited
Zhiyong Sun et al.
Journal of biotechnology, 143(4), 262-267 (2009-07-28)
Medium-chain-length polyhydroxyalkanoates (MCL-PHAs) were produced in carbon-limited, single-stage, fed-batch fermentations of Pseudomonas putida KT2440 by co-feeding nonanoic acid (NA) and glucose (G) to enhance the yield of PHA from NA. An exponential (mu=0.25 h(-1)) followed by a linear feeding strategy
Anders Clemmensen et al.
The Journal of investigative dermatology, 130(9), 2201-2210 (2010-04-30)
The pathogenesis of irritant contact dermatitis (ICD) is poorly understood, and genes participating in the epidermal response to chemical irritants are only partly known. It is commonly accepted that different irritants have different mechanisms of action in the development of