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About This Item
Empirical Formula (Hill Notation):
C19H30O2
CAS Number:
Molecular Weight:
290.44
UNSPSC Code:
85151701
PubChem Substance ID:
MDL number:
SMILES string
CC\C=C/C\C=C/C\C=C/C\C=C/CCCCC(=O)OC
assay
≥97.0% (GC)
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
format
neat
functional group
ester
shipped in
ambient
storage temp.
−20°C
Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Packaging
Bottomless glass bottle. Contents are inside inserted fused cone.
Storage Class
12 - Non Combustible Liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves
Regulatory Information
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M J González-Fernández et al.
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Borage is a well-known plant of great importance in human nutrition and health. Expanding knowledge of particular plants that have anti-cancer products is a global concern. There is substantial information regarding the benefits, presence and extraction of gamma linolenic acid
Robert Bodkowski et al.
Animals : an open access journal from MDPI, 10(10) (2020-10-15)
The study aimed to investigate the effect of supplementation of fish oil after the process of low-temperature crystallization (LTC-FO) enriched with long-chain polyunsaturated fatty acids (LC-PUFAs) on cow milk parameters. The experiment was carried out on 24 Polish Holstein Friesian
María José González-Fernández et al.
Nutrients, 11(12) (2019-12-11)
Colorectal cancer (CRC) is one of the most common and mortal types of cancer. There is increasing evidence that some polyunsaturated fatty acids (PUFAs) exercise specific inhibitory actions on cancer cells through different mechanisms, as a previous study on CRC
Ana Penko et al.
Food chemistry, 168, 372-382 (2014-08-31)
The oxidation processes were studied in chicken patties, enriched with n-3 fatty acids, after 8days of storage at 4°C, under different aerobic conditions, and following heat treatment. Significant effects were seen on lipid and cholesterol oxidation and the sensory qualities
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