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W310107

Sigma-Aldrich

Valeric acid

≥99%, FCC, FG

Synonym(s):

n-Valeric acid, Pentanoic acid

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1 EA
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1 EA
€162.00

About This Item

Linear Formula:
CH3(CH2)3COOH
CAS Number:
Molecular Weight:
102.13
FEMA Number:
3101
Beilstein:
969454
EC Number:
Council of Europe no.:
7
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.007
NACRES:
NA.21

€162.00


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Available to ship on16 December 2024Details


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biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515

vapor density

3.5 (vs air)

vapor pressure

0.15 mmHg ( 20 °C)

Assay

≥99%

autoignition temp.

707 °F

expl. lim.

7.6 %

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Z800120Z800015Z802387
manufacturer/tradename

Hellma 100-QS

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Hellma 110-QS

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Hellma 110-QS

manufacturer/tradename

Hellma 108.002-QS

description

with 2 polished windows

description

with 2 polished windows

description

with 2 polished windows

description

with 2 polished windows

parameter

200-2500 nm spectral range

parameter

200-2500 nm spectral range

parameter

200-2500 nm spectral range

parameter

200-2500 nm spectral range

technique(s)

UV/Vis spectroscopy: suitable

technique(s)

UV/Vis spectroscopy: suitable, photometry: suitable

technique(s)

UV/Vis spectroscopy: suitable, photometry: suitable

technique(s)

UV/Vis spectroscopy: suitable, photometry: suitable

H × W × D

45 mm × 12.5 mm × 7.5 mm

H × W × D

45 mm × 12.5 mm × 4.5 mm

H × W × D

52 mm × 12.5 mm × 3.5 mm

H × W × D

45 mm × 12.5 mm × 12.5 mm

General description

Valeric acid is one of the volatile flavor compounds identified in soy sauce[1], roasted barley[2], Auricularia polytricha essential oil[3] and rice.[4]

Application


  • Synthesis and biodegradation testing of some synthetic oils based on ester.: Examines the biodegradability of ester-based synthetic oils, with valeric acid esters playing a crucial role in environmental sustainability of industrial lubricants (Shazly RIE et al., 2024).

Pictograms

Corrosion

Signal Word

Danger

Hazard Statements

Hazard Classifications

Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flash Point(F)

192.2 °F - closed cup

Flash Point(C)

89 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor.
Takemitsu H, et al.
Food Science and Technology Research, 22(6), 771-778 (2016)
Volatile flavor components of Korean Auricularia polytricha (Mont.) Sacc. mushroom.
Lee JG, et al.
Agricultural and Biological Chemistry, 38(6), 546-548 (1995)
Studies on Flavor Components of Roasted Barley.
Wang PS, et al.
Agricultural and Biological Chemistry, 34(4), 561-567 (1970)
Flavor and taste compounds analysis in Chinese solid fermented soy sauce.
Yanfang Z & Wenyi T.
African Journal of Biotechnology, 8(4) (2009)
M F Böttcher et al.
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 30(11), 1590-1596 (2000-11-09)
The prevalence of allergic diseases has increased particularly over the past 30-40 years. A reduced microbial stimulation during infancy may result in a development of a disturbed balance between Th1- and Th2-like immunity. The gut flora is, quantitatively, the most

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