N5377
ノナデカン酸メチル
≥98% (GC)
別名:
ノナデカン酸メチルエステル
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この商品について
化学式:
CH3(CH2)17COOCH3
CAS番号:
分子量:
312.53
UNSPSC Code:
12352211
NACRES:
NA.25
PubChem Substance ID:
EC Number:
217-056-9
Beilstein/REAXYS Number:
1788184
MDL number:
Quality Level
assay
≥98% (GC)
form
powder
mp
37-40 °C (lit.)
functional group
ester
lipid type
saturated FAs
shipped in
dry ice
storage temp.
−20°C
SMILES string
CCCCCCCCCCCCCCCCCCC(=O)OC
InChI
1S/C20H40O2/c1-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22-2/h3-19H2,1-2H3
InChI key
BDXAHSJUDUZLDU-UHFFFAOYSA-N
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保管分類
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
N5377-BULK: + N5377-500MG: + N5377-VAR: + N5377-10G: + N5377-1G: + N5377-5G:
jan
プロトコル
Protocol for GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1
Francesca Biandolino et al.
Foods (Basel, Switzerland), 10(2) (2021-03-07)
The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid
Niki Alexi et al.
Food chemistry, 301, 125263-125263 (2019-08-05)
The nutritional and sensory quality of a fish fillet is subject to alterations depending on the culinary method used for preparation. The current study aimed to explore the effects of custom culinary preparation methods (steaming, oven-cooking, frying) on the fillet
Thomai Mouskeftara et al.
Metabolites, 11(2) (2021-02-10)
Adiponutrin (patatin-like phospholipase domain-containing 3; PNPLA3), encoded in humans by the PNPLA3 gene, is a protein associated with lipid droplet and endoplasmic reticulum membranes, where it is apparently involved in fatty acid redistribution between triglycerides and phospholipids. A common polymorphism