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A8671

Sigma-Aldrich

Dodecyl arachidate

≥99%

Synonym(s):

Lauryl arachidate, Eicosanoic acid dodecyl ester

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About This Item

Empirical Formula (Hill Notation):
C32H64O2
CAS Number:
42232-82-6
Molecular Weight:
480.85
MDL number:
MFCD00058479
UNSPSC Code:
12352211
PubChem Substance ID:
24891354
NACRES:
NA.25

Quality Level

100

Assay

≥99%

form

powder

functional group

ester

lipid type

omega FAs

shipped in

ambient

storage temp.

−20°C

SMILES string

CCCCCCCCCCCCCCCCCCCC(=O)OCCCCCCCCCCCC

InChI

1S/C32H64O2/c1-3-5-7-9-11-13-15-16-17-18-19-20-21-22-24-26-28-30-32(33)34-31-29-27-25-23-14-12-10-8-6-4-2/h3-31H2,1-2H3

InChI key

GFFYHZLIDINABP-UHFFFAOYSA-N

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Aline Rigal et al.
European journal of dermatology : EJD (2020-04-14)
The importance of the hydrolipidic film of skin has been well documented, however, few data are available in cases of very old age. Our aim was to characterize the difference in skin surface lipid (SSL) composition between individuals of different
Hazem Jabeur et al.
Journal of agricultural and food chemistry, 65(26), 5375-5383 (2017-06-14)
This work has been performed to ascertain that extra-virgin olive oil (EVOO) is free of adulteration. For this purpose, refined pomace olive oils (RPOOs) are commonly used for extra-virgin olive oil adulteration and repassed olive oils (ROOs) are used for
Aadil Bajoub et al.
Food chemistry, 179, 127-136 (2015-02-28)
Current knowledge of the quality and composition of Moroccan olive oil is still incomplete and no consistent database compiling its properties is available. This study was carried out to achieve a comprehensive characterisation of north Moroccan olive oils. Thus, 279
Rosa Giacalone et al.
Food chemistry, 188, 279-285 (2015-06-05)
In this study extra virgin olive oils of Italian and non-Italian origin (from Spain, Tunisia and blends of EU origin) were differentiated by GC-FID analysis of sterols and esterified sterols followed by chemometric tools. PCA allowed to highlight the high
Giorgia Purcaro et al.
Analytical and bioanalytical chemistry, 407(1), 309-319 (2014-09-12)
The potentiality of a multidimensional comprehensive gas chromatographic (GC × GC) method, employing a simultaneous dual detection (FID and mass spectrometer), to generate peculiar two-dimensional chromatograms to be used as a chemical fingerprint, was investigated to characterize minor compounds in edible oil

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