Heptanska kiselina

Heptanska kiselina
	Heptanska kiselina
Drugi nazivi	Enantinska kiselina; n-Heptanska kiselina; n-Heptoinska kiselina
Identifikacija
CAS registarski broj	111-14-8
PubChem	8094
ChemSpider	7803
UNII	THE3YNP39D
DrugBank	DB02938
KEGG	C17714
ChEBI	45571
ChEMBL	CHEMBL320358
Jmol-3D slike	Slika 1
SMILES
	O=C(O)CCCCCC
InChI
	InChI=1S/C7H14O2/c1-2-3-4-5-6-7(8)9/h2-6H2,1H3,(H,8,9) ; Kod: MNWFXJYAOYHMED-UHFFFAOYSA-N InChI=1/C7H14O2/c1-2-3-4-5-6-7(8)9/h2-6H2,1H3,(H,8,9); Kod: MNWFXJYAOYHMED-UHFFFAOYAP
Svojstva
Molekulska formula	C7H14O2
Molarna masa	130.18 g mol−1
Agregatno stanje	Uljasta tečnost
Gustina	0,9181 g/cm3 (20 °C)
Tačka topljenja	-7.5 °C, 266 K, 19 °F
Tačka ključanja	223 °C, 496 K, 433 °F
Rastvorljivost u vodi	0,2419 g/100 mL (15 °C)
	(šta je ovo?) (verifikuj) ; Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje (25 °C, 100 kPa) materijala
	Infobox references

Heptanska kiselina (enantinska kiselina) je organsko jedinjenje koja se sastoji od sedmolančanog uljeničnog lanca koji se završava karboksilnom grupom. Ona je uljasta tečnost neprijatnog, oštrog zadaha.^[1] Ona doprinosi mirisu užeglog ulja. Ona je neznatno rastvorna u vodi, ali je veoma rastvorna u etanolu i etru.

Heptanska kiselina se koristi u pripremi estara, poput etil heptanoata, koji se koriste kao veštački ukusi.

Reference uredi

↑ ^1,0 ^1,1 The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th izd.). Merck Publishing. 1989. str. 4581. ISBN 0-911910-28-X.
↑ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today 15 (23-24): 1052-7. DOI:10.1016/j.drudis.2010.10.003. PMID 20970519. edit
↑ Evan E. Bolton, Yanli Wang, Paul A. Thiessen, Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry 4: 217-241. DOI:10.1016/S1574-1400(08)00012-1.
↑ Hettne KM, Williams AJ, van Mulligen EM, Kleinjans J, Tkachenko V, Kors JA. (2010). „Automatic vs. manual curation of a multi-source chemical dictionary: the impact on text mining”. J Cheminform 2 (1): 3. DOI:10.1186/1758-2946-2-3. PMID 20331846. edit
↑ Joanne Wixon, Douglas Kell (2000). „Website Review: The Kyoto Encyclopedia of Genes and Genomes — KEGG”. Yeast 17 (1): 48–55. DOI:10.1002/(SICI)1097-0061(200004)17:1<48::AID-YEA2>3.0.CO;2-H.
↑ Gaulton A, Bellis LJ, Bento AP, Chambers J, Davies M, Hersey A, Light Y, McGlinchey S, Michalovich D, Al-Lazikani B, Overington JP. (2012). „ChEMBL: a large-scale bioactivity database for drug discovery”. Nucleic Acids Res 40 (Database issue): D1100-7. DOI:10.1093/nar/gkr777. PMID 21948594. edit

Literatura uredi

Spoljašnje veze uredi

Portal Hemija

[Merck-1] 1,0 ^1,1 The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th izd.). Merck Publishing. 1989. str. 4581. ISBN 0-911910-28-X.

[2] Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today 15 (23-24): 1052-7. DOI:10.1016/j.drudis.2010.10.003. PMID 20970519. edit

[3] Evan E. Bolton, Yanli Wang, Paul A. Thiessen, Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry 4: 217-241. DOI:10.1016/S1574-1400(08)00012-1.

[4] Hettne KM, Williams AJ, van Mulligen EM, Kleinjans J, Tkachenko V, Kors JA. (2010). „Automatic vs. manual curation of a multi-source chemical dictionary: the impact on text mining”. J Cheminform 2 (1): 3. DOI:10.1186/1758-2946-2-3. PMID 20331846. edit

[5] Joanne Wixon, Douglas Kell (2000). „Website Review: The Kyoto Encyclopedia of Genes and Genomes — KEGG”. Yeast 17 (1): 48–55. DOI:10.1002/(SICI)1097-0061(200004)17:1<48::AID-YEA2>3.0.CO;2-H.

[6] Gaulton A, Bellis LJ, Bento AP, Chambers J, Davies M, Hersey A, Light Y, McGlinchey S, Michalovich D, Al-Lazikani B, Overington JP. (2012). „ChEMBL: a large-scale bioactivity database for drug discovery”. Nucleic Acids Res 40 (Database issue): D1100-7. DOI:10.1093/nar/gkr777. PMID 21948594. edit

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