Chemical Property of Octanoic acid
Chemical Property:
- Appearance/Colour:colourless oily liquid
- Vapor Pressure:1 mm Hg ( 78 °C)
- Melting Point:16 °C
- Refractive Index:n20/D 1.428(lit.)
- Boiling Point:239.33 °C at 760 mmHg
- PKA:4.89(at 25℃)
- Flash Point:107.379 °C
- PSA：37.30000
- Density:0.929 g/cm3
- LogP:2.43150
- Storage Temp.:Store below +30°C.
- Solubility.:0.68g/l
- Water Solubility.:0.68 g/L (20 ºC)
- XLogP3:3
- Hydrogen Bond Donor Count:1
- Hydrogen Bond Acceptor Count:2
- Rotatable Bond Count:6
- Exact Mass:144.115029749
- Heavy Atom Count:10
- Complexity:89.3
- Transport DOT Label:Corrosive
- Purity/Quality:
-
99% *data from raw suppliers
Octanoic acid *data from reagent suppliers
Safty Information:
- Pictogram(s):
C,
Xi
- Hazard Codes:C,Xi
- Statements:
34
- Safety Statements:
26-36/39-45-36/37/39-25-27
- MSDS Files:
-
SDS file from LookChem
Useful:
- Chemical Classes:Other Classes -> Organic Acids
- Canonical SMILES:CCCCCCCC(=O)O
- Recent ClinicalTrials:Octanoic Acid for Essential Tremor
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Description
Caprylic acid is the common name for the eight-carbon saturated fatty acid known by the systematic name octanoic acid. It is found naturally in the milk of various mammals, and it is a minor constituent of coconut oil and palm kernel oil. It is an oily liquid that is minimally soluble in water with a slightly unpleasant rancid-like smell and taste. Two other acids are named after goats: caproic (C6) and capric (C10). Along with caprylic acid these total 15 % in goat milk fat.
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Physical properties
Caprylic acid, CH3(CH2)6COOH, also known as hexylacetic acid,n-octanoic acid, octylie acid, and octic acid, is a colorless, oily liquid having a mildly unpleasant odor and a burning, rancid taste. It is only slightly soluble in water (68 mg per 100 mL at 20°C). It is a natural component of coconut and palm nut oils and butter fat. Caprylic acid has also been identified in trace amounts in beer, brandy distillate, the essential oil of fermented Russian black tea leaves, and raw soybeans.It is used in manufacturing drugs and dyes.
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Uses
Octanoic acid is a flavoring agent considered to be a short or medium chain fatty acid. It occurs normally in various foods and is commercially prepared by oxidation of n-octanol or by fermentation and fractional distillation of the volatile fatty acids present. It is used in maximum levels, as served, of 0.13% for baked goods; 0.04% for cheeses; 0.005% for fats and oils, frozen dairy desserts, gelatins and puddings, meat products, and soft candy; 0.016% for snack foods; and 0.001% or less for all other food categories.
