Arachidic acid

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Arachidic acid
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Names
IUPAC name
icosanoic acid
Other names
eicosanoic acid
n-eicosanoic acid
arachidic acid
arachic acid
C20:0 (Lipid numbers)
Identifiers
506-30-9 YesY
ChEBI CHEBI:28822 YesY
ChEMBL ChEMBL1173381 YesY
ChemSpider 10035 YesY
Jmol 3D model Interactive image
KEGG C06425 YesY
PubChem 10467
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}}}
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
YesY verify (what is YesYN ?)
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

  1. *Merck Index, 11th Edition, 791
  2. Cohen, K. de O. & Jackix, M. de N. H. (2009). "Características químicas e física da gordura de cupuaçu e da manteiga de cacau" (pdf). Documentos / Embrapa Cerrados (in Portuguese) (269): 1–22. <templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. Lua error in Module:Citation/CS1/Identifiers at line 47: attempt to index field 'wikibase' (a nil value).
  4. U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
  5. USDA nutrient database
  6. Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories