Arachidic acid
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| Names | |
|---|---|
| IUPAC name
icosanoic acid | |
| Other names | |
| Identifiers | |
506-30-9  | |
| 3D model (Jmol) | Interactive image |
| ChEBI | CHEBI:28822 |
| ChEMBL | ChEMBL1173381 |
| ChemSpider | 10035 |
| ECHA InfoCard | 100.007.302 |
| KEGG | C06425 |
| PubChem | 10467 |
| |
| |
| Properties[1] | |
| C20H40O2 | |
| Molar mass | 312.54 g·mol−1 |
| Appearance | White crystalline solid |
| Density | 0.8240 g/cm3 |
| Melting point | 75.5 °C (167.9 °F; 348.6 K) |
| Boiling point | 328 °C (622 °F; 601 K) |
| Practically insoluble in water | |
| Hazards | |
| Flash point | 169.7 °C (337.5 °F; 442.8 K) |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
verify (what is  ?) | |
| Infobox references | |
Arachidic acid, also known as eicosanoic acid, is a saturated fatty acid with a 20-carbon chain. It is as a minor constituent of cupuaçu butter (7%),[2] peanut oil (1.1%–1.7%),[3] corn oil (3%),[4] and cocoa butter (1%).[5]
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.
Arachidic acid is used for the production of detergents, photographic materials and lubricants.
References
- ↑
- Merck Index, 11th Edition, 791
- ↑ Cohen, K. de O. & Jackix, M. de N. H. (2009). "Características químicas e física da gordura de cupuaçu e da manteiga de cacau" (pdf). Document / Embrapa Cerrados (in Portuguese) (269): 1–22.
- ↑ Beare-Rogers, J.; Dieffenbacher, A.; Holm, J.V. (2001). "Lexicon of lipid nutrition (IUPAC Technical Report)". Pure and Applied Chemistry. 73 (4): 685–744. 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
- ↑ USDA nutrient database Archived March 3, 2015, at the Wayback Machine.
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