모든 사진(3)
About This Item
실험식(Hill 표기법):
C32H64O2
CAS Number:
Molecular Weight:
480.85
MDL number:
UNSPSC 코드:
12352211
PubChem Substance ID:
NACRES:
NA.25
추천 제품
분석
≥99%
형태
powder
작용기
ester
지질 유형
omega FAs
배송 상태
ambient
저장 온도
−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
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
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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