추천 제품
생물학적 소스
synthetic (organic)
Quality Level
분석
≥98%
형태
(powder, crystals or flakes)
bp
236 °C/100 mmHg (lit.)
mp
41-42 °C (lit.)
작용기
carboxylic acid
지질 유형
saturated FAs
배송 상태
ambient
저장 온도
−20°C
SMILES string
CCCCCCCCCCCCC(O)=O
InChI
1S/C13H26O2/c1-2-3-4-5-6-7-8-9-10-11-12-13(14)15/h2-12H2,1H3,(H,14,15)
InChI key
SZHOJFHSIKHZHA-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Tridecanoic acid is an aliphatic monoacid. It is complexed to β-cyclodextrin (β-CD) for structural studies. It can exist in three polymeric forms(A′, B′ and C′) when crystallized.
애플리케이션
Tridecanoic acid has been used as an internal standard for the lipid analysis of total intramuscular fat from broilers and fatty acid analysis in chinook salmon roe lipids. It has also been used as a reference standard in gas chromatography for quantifying fatty acids in meat samples.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
235.4 °F - closed cup
Flash Point (°C)
113 °C - closed cup
개인 보호 장비
dust mask type N95 (US), Eyeshields, Gloves
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
Echium oil is better than rapeseed oil in enriching poultry meat with n-3 polyunsaturated fatty acids, including eicosapentaenoic acid and docosapentaenoic acid
The British Journal of Nutrition, 101(5), 709-715 (2008)
Effects of dietary oregano essential oil, laurel essential oil and attapulgite on chemical composition, oxidative stability, fatty acid profile and mineral content of chicken breast and thigh meat
European Poultry Science, 80, 318-325 (2016)
The Crystal Structure of the A?-form of Tridecanoic Acid
Bulletin of the Chemical Society of Japan, 53(8), 2111-2113 (1980)
Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe
Food Chemistry, 117(2), 318-325 (2009)
Microbiology spectrum, 9(2), e0117921-e0117921 (2021-10-14)
Conjugated linoleic acid (CLA) has been the subject of numerous studies in recent decades because of its associated health benefits. CLA is an intermediate product of the biohydrogenation pathway of linoleic acid (LA) in bacteria. Several bacterial species capable of
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