Dotriacontanoic acid

Base Information

Chemical Name:Dotriacontanoic acid
CAS No.:3625-52-3
Molecular Formula:C32H64O2
Molecular Weight:480.859
Hs Code.:2915900090
UNII:PB0234915O
DSSTox Substance ID:DTXSID30189791
Nikkaji Number:J13.635B
Wikipedia:Lacceroic_acid
Wikidata:Q2823259
Metabolomics Workbench ID:53
ChEMBL ID:CHEMBL1917282
Mol file:3625-52-3.mol

Synonyms:dotriacontanoic acid;lacceric acid

Suppliers and Price of Dotriacontanoic acid

Supply Marketing:

Business phase:: The product has achieved commercial mass production^*data from LookChem market partment

Manufacturers and distributors:

Manufacture/Brand
Chemicals and raw materials
Packaging
price

Total 19 raw suppliers

Chemical Property of Dotriacontanoic acid

Chemical Property:

Vapor Pressure:6.16E-09mmHg at 25°C
Refractive Index:1.4904 (estimate)
Boiling Point:451.4°Cat760mmHg
Flash Point:201°C
PSA：37.30000
Density:0.872g/cm³
LogP:11.79390
XLogP3:15
Hydrogen Bond Donor Count:1
Hydrogen Bond Acceptor Count:2
Rotatable Bond Count:30
Exact Mass:480.49063128
Heavy Atom Count:34
Complexity:379

Purity/Quality:: 99% ^*data from raw suppliers

Safty Information:

Pictogram(s):
Hazard Codes:

MSDS Files:: SDS file from LookChem

Useful:

Canonical SMILES:CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC(=O)O

Technology Process of Dotriacontanoic acid

There total 15 articles about Dotriacontanoic acid which guide to synthetic route it. The literature collected by LookChem mainly comes from the sharing of users and the free literature resources found by Internet computing technology. We keep the original model of the professional version of literature to make it easier and faster for users to retrieve and use. At the same time, we analyze and calculate the most feasible synthesis route with the highest yield for your reference as below:

synthetic route:

Reference yield: 69.0%

: 71353-61-2
tritriacontan-1-ol

: 3625-52-3
Lacceric acid

Guidance literature:: With potassium permanganate; adogen 464; trialkylammonium chloride; acetic acid; In dichloromethane; water; Heating;
DOI:10.1016/S0040-4020(01)85609-X