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P6250

Sigma-Aldrich

Methyl pentadecanoate

≥98.5%

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Synonym(s):
Pentadecanoic acid methyl ester
Linear Formula:
CH3(CH2)13CO2CH3
CAS Number:
7132-64-1
Molecular Weight:
256.42
Beilstein:
1776383
EC Number:
230-430-6
MDL number:
MFCD00008989
UNSPSC Code:
12352211
PubChem Substance ID:
24898733
NACRES:
NA.25

Quality Level

200

Assay

≥98.5%

form

liquid

refractive index

n20/D 1.438 (lit.)

bp

141-142 °C/3 mmHg (lit.)

mp

18-19 °C (lit.)

density

0.862 g/mL at 25 °C (lit.)

functional group

ester

lipid type

saturated FAs

shipped in

ambient

storage temp.

room temp

SMILES string

CCCCCCCCCCCCCCC(=O)OC

InChI

1S/C16H32O2/c1-3-4-5-6-7-8-9-10-11-12-13-14-15-16(17)18-2/h3-15H2,1-2H3

InChI key

XIUXKAZJZFLLDQ-UHFFFAOYSA-N

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Pictograms

Corrosion
GHS05

Signal Word

Danger

Hazard Statements

H318

Precautionary Statements

P280 - P305 + P351 + P338

Hazard Classifications

Eye Dam. 1

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificates of Analysis (COA)

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Martta Asikainen et al.
Bioresource technology, 191, 300-305 (2015-05-26)
Bio-based fuels are becoming more and more important due to the depleting fossil resources. The production of biodiesel from algae oil is challenging compared to terrestrial vegetable oils, as algae oil consists of polar fatty acids, such as phospholipids and
Tao Dong et al.
Applied microbiology and biotechnology, 99(23), 10237-10247 (2015-08-16)
Accurate determination of fatty acid contents is routinely required in microalgal and yeast biofuel studies. A method of rapid in situ fatty acid methyl ester (FAME) derivatization directly from wet fresh microalgal and yeast biomass was developed in this study.
Oier Aizpurua-Olaizola et al.
Journal of food science, 80(1), E101-E107 (2014-12-05)
In this study, supercritical fluid extraction has been successfully applied to a sequential fractionation of fatty acids and polyphenols from wine wastes (2 different vitis vinifera grapes). To this aim, in a 1st step just fatty acids were extracted and

Protocols

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