CAS 7370-46-9|Tripentadecanoin
Introduction：Basic information about CAS 7370-46-9|Tripentadecanoin, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
| Common Name | Tripentadecanoin | ||
|---|---|---|---|
| CAS Number | 7370-46-9 | Molecular Weight | 765.24000 |
| Density | 0.92g/cm3 | Boiling Point | 732.1ºC at 760 mmHg |
| Molecular Formula | C48H92O6 | Melting Point | / |
| MSDS | ChineseUSA | Flash Point | 278.7ºC |
Names
| Name | 2,3-di(pentadecanoyloxy)propyl pentadecanoate |
|---|---|
| Synonym | More Synonyms |
Chemical & Physical Properties
| Density | 0.92g/cm3 |
|---|---|
| Boiling Point | 732.1ºC at 760 mmHg |
| Molecular Formula | C48H92O6 |
| Molecular Weight | 765.24000 |
| Flash Point | 278.7ºC |
| Exact Mass | 764.68900 |
| PSA | 78.90000 |
| LogP | 15.25820 |
| Index of Refraction | 1.464 |
| InChIKey | CLJLWABDLPQTHL-UHFFFAOYSA-N |
| SMILES | CCCCCCCCCCCCCCC(=O)OCC(COC(=O)CCCCCCCCCCCCCC)OC(=O)CCCCCCCCCCCCCC |
| Storage condition | 20°C |
Safety Information
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
|---|---|
| RIDADR | NONH for all modes of transport |
| WGK Germany | 3 |
Articles4
More Articles| The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses. Food Chem. 184 , 57-64, (2015) Oxidised lipid species, their bioavailability and impact on inflammatory responses from cooked beef steak are poorly characterised. Oxidised lipid species from pan-fried (PF) and sous-vide (SV) therma... | |
| Metabolomic method: UPLC-q-ToF polar and non-polar metabolites in the healthy rat cerebellum using an in-vial dual extraction. PLoS ONE 10(4) , e0122883, (2015) Unbiased metabolomic analysis of biological samples is a powerful and increasingly commonly utilised tool, especially for the analysis of bio-fluids to identify candidate biomarkers. To date however o... | |
| Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage. Food Chem. 173 , 1011-21, (2014) Increasing concern of consumers on the safety of synthetic food additives has created high interest in natural preservatives in food industry. Plant extracts produced by supercritical CO2 technology f... |
Synonyms
| tripentadecanoyl-sn-glycerol |
| 1,2,3-Tris-pentadecanoyloxy-propan |
| Tripalmitin |
| 1,2,3-Tripentadecanoylglycerol |
| 1,2,3-tris-pentadecanoyloxy-propane |
| 1,2,3-Tris(pentadecanoyl)glycerol |
| Tripentadecanoin |
| Triglyceride pdpdpd |
| UNII-WOD22J9B8C |
| Pentadecanoin,tri |
