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51633

Methyl heptadecanoate

analytical standard

Synonym(s):

Heptadecanoic acid methyl ester, Methyl margarate

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About This Item

Linear Formula:
CH3(CH2)15COOCH3
CAS Number:
1731-92-6
Molecular Weight:
284.48
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
329757725
EC Number:
217-055-3
Beilstein/REAXYS Number:
1782681
MDL number:
MFCD00009001
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grade

analytical standard

Quality Level

100

assay

≥99.0% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

bp

152-153 °C/0.05 mmHg (lit.)

mp

29.8-30.3 °C (lit.)

format

neat

functional group

ester

shipped in

ambient

storage temp.

room temp

SMILES string

CCCCCCCCCCCCCCCCC(=O)OC

InChI

1S/C18H36O2/c1-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20-2/h3-17H2,1-2H3

InChI key

HUEBIMLTDXKIPR-UHFFFAOYSA-N

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

>230.0 °F - closed cup

flash_point_c

> 110.0 °C - closed cup

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
BCCN1743
BCCN1341
BCCM7339
BCCJ4632
BCCH0699

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Protocols

GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1

Protocol for GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1

Simona Tarricone et al.
Lipids in health and disease, 19(1), 119-119 (2020-06-04)
The present study aimed to evaluate the nutritional proximate composition, some qualitative traits and fatty acid profile of meat from wild thrush, woodcock and starling hunted in Southern Italy in 2017 and 2018. Nutritive composition and physical traits of meat
Rosa Palagano et al.
Foods (Basel, Switzerland), 9(7) (2020-07-18)
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives.
Yingyang Zhang et al.
Journal of food science, 79(9), E1695-E1703 (2014-09-13)
The thermal properties of cured meat are important for determining storage life and nutritional quality. However, few studies have focused on the thermal properties of dry-cured pork, particularly in relation to salt level and type. In order to study the
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Global Trade Item Number

SKUGTIN
443042-5G04061832282909
51633-1G04061835560967
51633-5G04061835515080