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Melissic acid

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Melissic acid
Names
Preferred IUPAC name Triacontanoic acid
Identifiers
CAS Number
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.007.312 Edit this at Wikidata
PubChem CID
UNII
CompTox Dashboard (EPA)
InChI
  • InChI=1S/C30H60O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21-22-23-24-25-26-27-28-29-30(31)32/h2-29H2,1H3,(H,31,32)Key: VHOCUJPBKOZGJD-UHFFFAOYSA-N
  • InChI=1/C30H60O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21-22-23-24-25-26-27-28-29-30(31)32/h2-29H2,1H3,(H,31,32)Key: VHOCUJPBKOZGJD-UHFFFAOYAR
SMILES
  • CCCCCCCCCCCCCCCCCCCCCCCCCCCCCC(=O)O
Properties
Chemical formula C30H60O2
Molar mass 452.46 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). ☒verify (what is  ?) Infobox references
Chemical compound

Melissic acid (or triacontanoic acid) is the organic compound with the formula CH3(CH2)28CO2H. It is classified as a very long chain fatty acid, a subset of saturated fatty acids. It is a white solid that is soluble in organic solvents. Melissic acid gets its name from the Greek word melissa meaning bee, since it was found in beeswax.

Synthesis

n-Triacontanoic acid was synthesized by Bleyberg and Ulrich (1931) and by G.M. Robinson.

Self-assembly

Triacontanoic acid and triacontanamide (CH3(CH2)28-CONH2) can be self-assembled.

See also

References

  1. Chibnall, Albert Charles; Ernest Frank Williams; Alfred Louis Latner; Stephen Harvey Piper (1933). "The isolation of n-triacontanol from lucerne wax". Biochemical Journal. 27 (6): 1885–1888. doi:10.1042/bj0271885. PMC 1253114. PMID 16745314.
  2. Weinbach, Susan P.; Kristian Kjaer; Jens Als-Nielsen; Meir Lahav; Leslie Leiserowitz (May 1993). "Self-assembled Langmuir monolayers and trilayers at the air-formamide interface". Journal of Physical Chemistry. 97 (20): 5200–5203. doi:10.1021/j100122a003.

External links

Lipids: fatty acids
Saturated
ω−3 Unsaturated
ω−5 Unsaturated
ω−6 Unsaturated
ω−7 Unsaturated
ω−9 Unsaturated
ω−10 Unsaturated
ω−11 Unsaturated
ω−12 Unsaturated
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