234591
月桂酸甲酯
99.5%
别名:
十二烷酸甲酯, 十二酸甲酯
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关于此项目
线性分子式:
CH3(CH2)10CO2CH3
化学文摘社编号:
分子量:
214.34
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-911-3
Beilstein/REAXYS Number:
1767780
MDL number:
产品名称
月桂酸甲酯, 99.5%
InChI key
UQDUPQYQJKYHQI-UHFFFAOYSA-N
InChI
1S/C13H26O2/c1-3-4-5-6-7-8-9-10-11-12-13(14)15-2/h3-12H2,1-2H3
SMILES string
CCCCCCCCCCCC(=O)OC
assay
99.5%
form
liquid
refractive index
n20/D 1.431 (lit.)
bp
262 °C/766 mmHg (lit.)
mp
4-5 °C (lit.)
solubility
water: insoluble 0.00759 g/L at 25 °C (practically)
density
0.87 g/mL at 25 °C (lit.)
food allergen
no known allergens
functional group
ester
Quality Level
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Application
月桂酸甲酯已用于仲酰胺表面活性剂 N -甲基月桂酰乙醇胺的选择性合成 。
General description
硅藻土负载的 Pd-M (M = Cu，Co，Ni) 双金属纳米催化剂催化的月桂酸甲酯加氢反应已有报道 。月桂酸甲酯在四氯化碳和二硫化碳溶液中的红外吸收光谱与 ω-甲基和 α-亚甲基中氘代衍生物的光谱进行了比较。 。
wgk
WGK 2
存储类别
10 - Combustible liquids
signalword
Warning
hcodes
pcodes
Hazard Classifications
Aquatic Acute 1 - Aquatic Chronic 2
flash_point_f
282.2 °F - closed cup
flash_point_c
139 °C - closed cup
ppe
Eyeshields, Gloves
Christian Lipok et al.
Molecules (Basel, Switzerland), 25(14) (2020-07-28)
A closed atmospheric pressure chemical ionization (APCI) ion source as interface between a gas chromatograph (GC) and a triple quadrupole mass spectrometer (QqQ-MS) was developed. The influence of different ion source conditions, such as humidity, make-up gas flow, and the
The infrared absorption spectra of deuterated esters: III. Methyl laurate.
Jones RN.
Canadian Journal of Chemistry, 40(2), 301-320 (1962)
Néstor M Carballeira et al.
Lipids, 40(10), 1063-1068 (2005-12-31)
The hitherto unknown 2-methylsulfanyldecanoic acid and 2-methylsulfanyldodecanoic acid were synthesized from methyl decanoate and methyl dodecanoate, respectively, through the reaction of lithium diisopropylamide and dimethyldisulfide in THF followed by saponification with potassium hydroxide in ethanol. Both alpha-methylsulfanylated FA were cytotoxic
Jana Olšovská et al.
Journal of the science of food and agriculture, 99(4), 1772-1779 (2018-09-19)
Although fatty acids have a beneficial effect on yeast growth during fermentation, their effect on foam and sensory stability of beer is negative. In general, long-chain fatty acids originate from raw materials, whereas short-chain acids are produced by yeast during
D A Dimas et al.
AAPS PharmSciTech, 1(2), E16-E16 (2004-01-20)
The effects of coating thickness, type of adhesive, and type and concentration of enhancer on the mechanical properties of two acrylic pressure-sensitive adhesives (PSAs) were investigated using a 2(4) factorial design and an optimization technique. Sixteen formulations containing 0% or
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