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The systematic IUPAC name is not always the preferred IUPAC name, for example, lactic acid is a common, and also the preferred, name for what systematic rules call 2-hydroxypropanoic acid. This list is ordered by the number of carbon atoms in a carboxylic acid.
Butanoic acid CH 3 (CH 2) 2 COOH C4:0 Valeric acid: Pentanoic acid CH 3 (CH 2) 3 COOH C5:0 Caproic acid: Hexanoic acid CH 3 (CH 2) 4 COOH C6:0 Enanthic acid: Heptanoic acid CH 3 (CH 2) 5 COOH C7:0 Caprylic acid: Octanoic acid CH 3 (CH 2) 6 COOH C8:0 Pelargonic acid: Nonanoic acid CH 3 (CH 2) 7 COOH C9:0 Capric acid: Decanoic acid CH 3 (CH 2) 8 ...
Stearic acid (/ ˈ s t ɪər ɪ k / STEER-ik, / s t i ˈ ær ɪ k / stee-ARR-ik) is a saturated fatty acid with an 18-carbon chain. [9] The IUPAC name is octadecanoic acid. [9] It is a soft waxy solid with the formula CH 3 (CH 2) 16 CO 2 H. [9] The triglyceride derived from three molecules of stearic acid is called stearin. [9]
For example, α-linolenic acid is classified as a n−3 or omega−3 fatty acid, and so it is likely to share a biosynthetic pathway with other compounds of this type. The ω− x , omega− x , or "omega" notation is common in popular nutritional literature, but IUPAC has deprecated it in favor of n − x notation in technical documents. [ 13 ]
Crotonic acid has 4 carbons, is included in croton oil, and is a trans-2-mono-unsaturated fatty acid. C 3 H 5 CO 2 H, IUPAC organization name (E)-but-2-enoic acid, trans-but-2-enoic acid, numerical representation 4:1, n-1, molecular weight 86.09, melting point 72–74 °C, boiling point 180–181 °C, specific gravity 1.027. CAS registry number ...
For example, butyric acid (CH 3 CH 2 CH 2 CO 2 H) is butanoic acid by IUPAC guidelines. For nomenclature of complex molecules containing a carboxylic acid, the carboxyl can be considered position one of the parent chain even if there are other substituents , such as 3-chloropropanoic acid .
The terms saturated vs unsaturated are often applied to the fatty acid constituents of fats. The triglycerides (fats) that comprise tallow are derived from the saturated stearic and monounsaturated oleic acids. [3] Many vegetable oils contain fatty acids with one (monounsaturated) or more (polyunsaturated) double bonds in them.
For esters such as ethyl acetate (CH 3 COOCH 2 CH 3), ethyl formate (HCOOCH 2 CH 3) or dimethyl phthalate that are based on common acids, IUPAC recommends use of these established names, called retained names. The "-oate" changes to "-ate." Some simple examples, named both ways, are shown in the figure above.