Arachidic acid
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| Names | |
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| IUPAC name
icosanoic acid
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| Other names | |
| Identifiers | |
506-30-9  |
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| ChEBI | CHEBI:28822 |
| ChEMBL | ChEMBL1173381 |
| ChemSpider | 10035 |
| Jmol 3D model | Interactive image |
| KEGG | C06425 |
| PubChem | 10467 |
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| 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 | |
| Vapor pressure | {{{value}}} |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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| Infobox references | |
Arachidic acid, also called eicosanoic acid, is the 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]
Typical Fatty acid composition (%):[6] 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
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- ↑ *Merck Index, 11th Edition, 791
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- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 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
- ↑ Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories
