240370
Valeric acid
≥99%
Synonym(s):
n-Valeric acid, Pentanoic acid
About This Item
Recommended Products
vapor density
3.5 (vs air)
Quality Level
vapor pressure
0.15 mmHg ( 20 °C)
assay
≥99%
form
liquid
autoignition temp.
707 °F
expl. lim.
7.6 %
refractive index
n20/D 1.408 (lit.)
bp
110-111 °C/10 mmHg (lit.)
185 °C (lit.)
mp
−20-−18 °C (lit.)
density
0.939 g/mL at 25 °C (lit.)
SMILES string
CCCCC(O)=O
InChI
1S/C5H10O2/c1-2-3-4-5(6)7/h2-4H2,1H3,(H,6,7)
InChI key
NQPDZGIKBAWPEJ-UHFFFAOYSA-N
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General description
Application
signalword
Danger
hcodes
Hazard Classifications
Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B
Storage Class
8A - Combustible, corrosive hazardous materials
wgk_germany
WGK 1
flash_point_f
192.2 °F - closed cup
flash_point_c
89 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
Certificates of Analysis (COA)
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Articles
Separation of Propionic acid; Acetic acid; Heptanoic acid; Isobutyric acid; Valeric acid; Isocaproic acid; Butyric acid; Isovaleric acid
Separation of Methyl oleate; Caprylic acid; Heptanoic acid; Methyl decanoate; Methyl dodecanoate; Myristic acid; Methyl palmitate; Methyl palmitoleate; Methyl stearate; Methyl linoleate; Methyl linolenate; Acetic acid; Arachidic acid; Behenic acid; Propionic acid; Isobutyric acid; Valeric acid; Isovaleric acid; Isocaproic acid; Butyric acid
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Protocols
In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
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