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Hexanoic acid

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Hexanoic acid
Skeletal formula
Ball-and-stick model
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IUPAC name
Hexanoic acid
Other names
Caproic acid; n-Caproic acid; C6:0 (Lipid numbers)
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142-62-1 7pxY
ChEBI CHEBI:30776 7pxY
ChEMBL ChEMBL14184 7pxY
ChemSpider 8552 7pxY
Jmol-3D images Image
KEGG C01585 7pxY
PubChem Template:Chembox PubChem/format
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C6H12O2
Molar mass Lua error in Module:Math at line 495: attempt to index field 'ParserFunctions' (a nil value). g·mol−1
Appearance Oily liquid[1]
Odor goat-like
Density 0.929 g/cm3[2]
Melting point Script error: No such module "convert".[1]
Boiling point Script error: No such module "convert".[1]
1.082 g/100 mL[1]
Solubility soluble in ethanol, ether
Acidity (pKa) 4.88
1.4170
Viscosity 3.1 mP
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NFPA 704

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1
3
0
Flash point Script error: No such module "convert".[2]
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Explosive limits 1.3-9.3%
3000 mg/kg (rat, oral)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
 14pxY verify (what is10pxY/10pxN?)
Infobox references

Hexanoic acid (caproic acid), is the carboxylic acid derived from hexane with the general formula C5H11COOH. It is a colorless oily liquid with an odor that is fatty, cheesy, waxy, and like that of goats[1] or other barnyard animals. It is a fatty acid found naturally in various animal fats and oils, and is one of the chemicals that give the decomposing fleshy seed coat of the ginkgo its characteristic unpleasant odor.[3] It is also one of the components of vanilla. The primary use of hexanoic acid is in the manufacture of its esters for artificial flavors, and in the manufacture of hexyl derivatives, such as hexylphenols.[1]

The salts and esters of this acid are known as hexanoates or caproates.

Two other acids are named after goats: caprylic (C8) and capric (C10). Along with hexanoic acid, these total 15% in goat milk fat.

Caproic, caprylic, and capric acids (capric is a crystal- or wax-like substance, whereas the other two are mobile liquids) are not only used for the formation of esters, but also commonly used "neat" in: butter, milk, cream, strawberry, bread, beer, nut, and other flavors.

References

  1. ^ a b c d e f The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.), Merck, 1989, ISBN 091191028X 
  2. ^ a b Record in the GESTIS Substance Database of the IFA
  3. ^ Ginkgo.html

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