Arachidic acid: Difference between revisions

| verifiedrevid = 412505292

|ImageFile=Arachinsäure.svg

|ImageSize=320px

|ImageFile2=Arachidic Acid.png

|ImageSize2=320px

|IUPACName=icosanoic acid

|OtherNames=eicosanoic acid<br />''n''-eicosanoic acid<br />arachidic acid<br />arachic acid<br />C20:0 ([[Fatty acid#Nomenclature|Lipid numbers]])

|Section1= {{Chembox Identifiers

| KEGG_Ref = {{keggcite|correct|kegg}}

| PubChem=10467

| ChEBI = 28822

|Section2= {{Chembox Properties

| Reference = <ref>*''Merck Index'', 11th Edition, '''791'''</ref>

| C=20|H=40|O=2

| Appearance=White crystalline solid

| Density=0.8240 g/cm³

| MeltingPtC=75.5

| BoilingPtC=328

| Solubility=Practically insoluble in water

|Section3= {{Chembox Hazards

| MainHazards=

| FlashPt=169.7 °C

| Autoignition=

'''Arachidic acid''', also called '''eicosanoic acid''', is the saturated [[fatty acid]] with a 20 carbon chain. It is as a minor constituent of [[peanut]] oil (1.1%–1.7%)<ref name="lexicon">{{cite journal |year=2001 |last1=Beare-Rogers |first1=J. |last2=Dieffenbacher |first2=A. |last3=Holm |first3=J.V. |title=Lexicon of lipid nutrition (IUPAC Technical Report) |journal=Pure and Applied Chemistry |volume=73 |issue=4 |pages=685–744 |url=http://iupac.org/publications/pac/73/4/0685/ |doi=10.1351/pac200173040685 }}</ref> and corn oil (3%).<ref name="USDA">U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. [http://www.ars.usda.gov/ba/bhnrc/ndl Nutrient Data Laboratory Home Page]</ref> Its name derives from the Latin ''arachis'' — peanut. It can be formed by the [[hydrogenation]] of [[arachidonic acid]].

[[ca:Àcid araquídic]]

[[de:Arachinsäure]]

[[es:Ácido araquídico]]

[[fr:Acide eicosanoïque]]

[[it:Acido arachico]]

[[lv:Arahīnskābe]]

[[nl:Arachidinezuur]]

[[ja:アラキジン酸]]

[[pl:Kwas arachidowy]]

[[pt:Ácido eicosanoico]]

[[ru:Арахиновая кислота]]

[[zh:花生酸]]