H5149
Heneicosanoic acid
analytical standard
Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
Linear Formula:
CH3(CH2)19COOH
CAS Number:
Molecular Weight:
326.56
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
219-113-3
Beilstein/REAXYS Number:
1711889
MDL number:
biological source
plant
Quality Level
grade
analytical standard
assay
≥99% (capillary GC)
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
mp
74-75 °C (lit.)
application(s)
food and beverages
format
neat
functional group
carboxylic acid
shipped in
ambient
storage temp.
2-8°C
SMILES string
CCCCCCCCCCCCCCCCCCCCC(O)=O
InChI
1S/C21H42O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21(22)23/h2-20H2,1H3,(H,22,23)
InChI key
CKDDRHZIAZRDBW-UHFFFAOYSA-N
Application
Heneicosanoic acid has been used as an internal standard in the analysis of fatty acid and conjugated linoleic acid isomers in meat samples using gas chromatography (GC) technique.
Heneicosanoic acid is used as an internal standard to quantify the methyl esters in fat extract from animal samples using chromatography technique.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Storage Class
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Antonio Molino et al.
International journal of environmental research and public health, 15(11) (2018-11-06)
The exploration of new food sources and natural products is the result of the increase in world population as well as the need for a healthier diet; in this context, microalgae are undoubtedly an interesting solution. With the intent to
Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid
Maranesi.M, et al.
Food Chemistry, 90(1-2), 207-218 (2005)
Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid
Maranesi.M, et al.
Food Chemistry, 90, 207-218 (2005)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| H5149-1G | 04061833797570 |
| H5149-100MG | 04061833797471 |