Kaprilna kiselina

Kaprilna kiselina
Nazivi
	IUPAC naziv oktanska kiselina
	Drugi nazivi C8:0 (Lipidni brojevi)
Identifikacija
CAS broj	124-07-2 ;
3D model (Jmol)	interaktivna slika;
ChEBI	CHEBI:28837 ;
ChemSpider	370 ;
DrugBank	DB04519 ;
ECHA InfoCard	100.004.253
KEGG	D05220 ;
PubChem C ID	379;
UNII	OBL58JN025 ;
	SMILES CCCCCCCC(=O)O; ; ; ; ; ;
Svojstva
Hemijska formula	C8H16O2
Molarna masa	144,21 g/mol
Agregatno stanje	Uljasta bezbojna tečnost
Gustina	0,910 g/cm3
Tačka topljenja	167 °C (333 °F; 440 K)
Tačka ključanja	2.397 °C (4.347 °F; 2.670 K)
Rastvorljivost u vodi	0,068 g/100 mL
Kiselost (pKa)	4,89
Opasnosti
	Letalna doza ili koncentracija (LD, LC):
LD50 (LD50)	10,08 g/kg (oralno kod pacova)
	Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa).
	verifikuj (šta je ?)
	Reference infokutije

Kaprilna kiselina je zasićena masna kiselina sa osam ugljenika poznata pod sistematskim imenom oktanska kiselina. Ona se prirodno javlja u mleku mnogih sisara, i ona je manje zastupljeni sastojak kokosovog i palminog ulja.^[8] It is an oily liquid that is minimally soluble in water with a slightly unpleasant rancid-like smell and taste.^[4]

Dve druge kiseline su imenovane po kozama: kapronska (C6) i kaprinska (C10). Zajedno sa kaprilnom kiselinom one čine 15% kozjeg mleka.

Reference уреди

^ Joanne Wixon; Douglas Kell (2000). „Website Review: The Kyoto Encyclopedia of Genes and Genomes — KEGG”. Yeast. 17 (1): 48—55. doi:10.1002/(SICI)1097-0061(200004)17:1<48::AID-YEA2>3.0.CO;2-H.
^ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003. уреди
^ Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.
^ ^а ^б ^в ^г ^д Susan Budavari, ур. (1996). The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (12th изд.). Merck. ISBN 0911910123.
^ Lide, D. R., ур. (1990). CRC Handbook of Chemistry and Physics (70th Edn.). Boca Raton (FL):CRC Press.
^ at 2.06–2.63 K
^ at −191 °C
^ ^а ^б Beare-Rogers, J.; Dieffenbacher, A.; Holm, J.V. (2001). „Lexicon of lipid nutrition (IUPAC Technical Report)”. Pure and Applied Chemistry. 73 (4): 685—744. doi:10.1351/pac200173040685.

Literatura уреди

Spoljašnje veze уреди

[1] Joanne Wixon; Douglas Kell (2000). „Website Review: The Kyoto Encyclopedia of Genes and Genomes — KEGG”. Yeast. 17 (1): 48—55. doi:10.1002/(SICI)1097-0061(200004)17:1<48::AID-YEA2>3.0.CO;2-H.

[2] Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003. уреди

[3] Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.

[Merck-4] а ^б ^в ^г ^д Susan Budavari, ур. (1996). The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (12th изд.). Merck. ISBN 0911910123.

[crc-5] Lide, D. R., ур. (1990). CRC Handbook of Chemistry and Physics (70th Edn.). Boca Raton (FL):CRC Press.

[6] t 2.06–2.63 K

[7] t −191 °C

[lexicon-8] а ^б Beare-Rogers, J.; Dieffenbacher, A.; Holm, J.V. (2001). „Lexicon of lipid nutrition (IUPAC Technical Report)”. Pure and Applied Chemistry. 73 (4): 685—744. doi:10.1351/pac200173040685.

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