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Names | |
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Preferred IUPAC name
Icosanoic acid | |
Other names
Eicosanoic acid | |
Identifiers | |
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3D model (JSmol) |
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ChEBI | |
ChEMBL | |
ChemSpider |
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ECHA InfoCard | 100.007.302 ![]() |
KEGG |
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PubChem CID |
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UNII | |
CompTox Dashboard (EPA) |
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Properties[1] | |
C20H40O2 | |
Molar mass | 312.538 g·mol−1 |
Appearance | White crystalline solid |
Density | 0.8240 g/cm3 |
Melting point | 75.4 °C (167.7 °F; 348.5 K) |
Boiling point | 328 °C (622 °F; 601 K) |
Practically insoluble in water | |
Hazards | |
Flash point | 110 °C (230 °F; 383 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). |
Arachidic acid, also known as icosanoic acid, is a saturated fatty acid with a 20-carbon chain. It is a minor constituent of cupuaçu butter (7%),[2] perilla oil (0–1%),[3] peanut oil (1.1–1.7%),[4] corn oil (3%),[5] and cocoa butter (1%).[6] The salts and esters of arachidic acid are known as arachidates.
Its name derives from the Latin arachis—peanut. It can be formed by the hydrogenationofarachidonic acid.
Reduction of arachidic acid yields arachidyl alcohol.
Arachidic acid is used for the production of detergents, photographic materials and lubricants.
Perilla seed contains about 38-45% of lipid (Sonntag, 1979; Vaughan, 1970).
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