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Revision as of 20:00, 6 August 2011 editBeetstra (talk | contribs)Edit filter managers, Administrators172,031 edits Script assisted update of identifiers for the Chem/Drugbox validation project (updated: 'ChEBI').← Previous edit Latest revision as of 17:23, 7 April 2024 edit undoGreenC (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers, Template editors128,656 editsNo edit summary 
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{{chembox {{chembox
| Watchedfields = changed
| verifiedrevid = 412505292 | verifiedrevid = 443396639
|ImageFile=Arachinsäure.svg | ImageFile=Arachinsäure.svg
|ImageSize=320px | ImageSize=320px
|ImageFile2=Arachidic Acid.png | ImageFile2=Arachidic Acid.png
|ImageSize2=320px | ImageSize2=320px
|IUPACName=icosanoic acid
| PIN=Icosanoic acid
|OtherNames=eicosanoic acid<br />''n''-eicosanoic acid<br />arachidic acid<br />arachic acid<br />C20:0 (]) | OtherNames=Eicosanoic acid<br />''n''-Eicosanoic acid<br />Arachidic acid<br />Arachic acid<br />C20:0 (])
|Section1= {{Chembox Identifiers |Section1={{Chembox Identifiers
| KEGG_Ref = {{keggcite|correct|kegg}} | KEGG_Ref = {{keggcite|correct|kegg}}
| KEGG = C06425 | KEGG = C06425
| InChI = 1/C20H40O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22/h2-19H2,1H3,(H,21,22) | InChI = 1/C20H40O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22/h2-19H2,1H3,(H,21,22)
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| CASNo_Ref = {{cascite|correct|CAS}} | CASNo_Ref = {{cascite|correct|CAS}}
| CASNo=506-30-9 | CASNo=506-30-9
| UNII_Ref = {{fdacite|correct|FDA}}
⚫ | PubChem=10467
| UNII = PQB8MJD4RB
⚫ | PubChem=10467
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} | ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID=10035 | ChemSpiderID=10035
| ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 28822 | ChEBI = 28822
| SMILES = O=C(O)CCCCCCCCCCCCCCCCCCC | SMILES = O=C(O)CCCCCCCCCCCCCCCCCCC
}} }}
|Section2= {{Chembox Properties |Section2={{Chembox Properties
| Reference = <ref>*''Merck Index'', 11th Edition, '''791'''</ref> | Properties_ref = <ref>*''Merck Index'', 11th Edition, '''791'''</ref>
| C=20|H=40|O=2 | C=20 | H=40 | O=2
| Appearance=White crystalline solid | Appearance=White crystalline solid
| Density=0.8240 g/cm<sup>3</sup> | Density=0.8240 g/cm<sup>3</sup>
| MeltingPtC=75.5 | MeltingPtC=75.4
| BoilingPtC=328 | BoilingPtC=328
| Solubility=Practically insoluble in water | Solubility=Practically insoluble in water
}} }}
|Section3= {{Chembox Hazards |Section3={{Chembox Hazards
| MainHazards= | MainHazards=
| FlashPtC = 110
| FlashPt=169.7 °C
| AutoignitionPtC =
| Autoignition=
}} }}
}} }}


'''Arachidic acid''', also called '''eicosanoic acid''', is the saturated ] with a 20 carbon chain. It is as a minor constituent of ] oil (1.1%–1.7%)<ref name="lexicon">{{cite journal |year=2001 |last1=Beare-Rogers |first1=J. |last2=Dieffenbacher |first2=A. |last3=Holm |first3=J.V. |title=Lexicon of lipid nutrition (IUPAC Technical Report) |journal=Pure and Applied Chemistry |volume=73 |issue=4 |pages=685–744 |url=http://iupac.org/publications/pac/73/4/0685/ |doi=10.1351/pac200173040685 }}</ref> and corn oil (3%).<ref name="USDA">U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. </ref> Its name derives from the Latin ''arachis'' — peanut. It can be formed by the ] of ]. '''Arachidic acid''', also known as '''icosanoic acid''', is a saturated ] with a 20-carbon chain. It is a minor constituent of ] butter (7%),<ref>{{cite journal |author= Cohen, K. de O. |author2= Jackix, M. de N. H. |name-list-style= amp | title = Características químicas e física da gordura de cupuaçu e da manteiga de cacau | journal = Document / Embrapa Cerrados |language = pt | year = 2009 | issue = 269 | pages = 1–22| url=http://ainfo.cnptia.embrapa.br/digital/bitstream/CPAC-2010/31579/1/doc-269.pdf }}</ref> ] (0–1%),<ref>{{Cite book|title=Perilla: The Genus Perilla|last=Shin|first=Hyo-Sun|publisher=CRC Press|year=1997|isbn=9789057021718|editor-last=Yu|editor-first=He-Ci|location=London|pages=93|chapter=9. Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil|quote=Perilla seed contains about 38-45% of lipid (Sonntag, 1979; Vaughan, 1970).|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi|doi=10.1201/9781439822715}}</ref> ] (1.1–1.7%),<ref name="lexicon">{{cite journal |year=2001 |last1=Beare-Rogers |first1=J. |last2=Dieffenbacher |first2=A. |last3=Holm |first3=J.V. |title=Lexicon of lipid nutrition (IUPAC Technical Report) |journal=Pure and Applied Chemistry |volume=73 |issue=4 |pages=685–744 |doi=10.1351/pac200173040685 |doi-access=free |s2cid=84492006 }}</ref> corn oil (3%),<ref name="USDA">U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. </ref> and ] (1%).<ref> {{webarchive |url=https://web.archive.org/web/20150303184216/http://www.nal.usda.gov/fnic/foodcomp/search/ |date=March 3, 2015 }}</ref> The salts and esters of arachidic acid are known as '''arachidates'''.

Its name derives from the Latin ''arachis''—peanut. It can be formed by the ] of ].


Reduction of arachidic acid yields ]. Reduction of arachidic acid yields ].
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{{Fatty acids}} {{Fatty acids}}

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{{organic-compound-stub}} {{organic-compound-stub}}

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