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Merck

T0502

Tridecanoic acid

≥98%

Synonym(s):

Tridecylic acid

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About This Item

Linear Formula:
CH3(CH2)11CO2H
CAS Number:
638-53-9
Molecular Weight:
214.34
Beilstein:
508317
EC Number:
211-341-1
MDL number:
MFCD00002741
UNSPSC Code:
12352211
PubChem Substance ID:
24899890
NACRES:
NA.25

Key Documents

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biological source

synthetic (organic)

Quality Level

200

Assay

≥98%

form

(powder, crystals or flakes)

bp

236 °C/100 mmHg (lit.)

mp

41-42 °C (lit.)

functional group

carboxylic acid

lipid type

saturated FAs

shipped in

ambient

storage temp.

−20°C

SMILES string

CCCCCCCCCCCCC(O)=O

InChI

1S/C13H26O2/c1-2-3-4-5-6-7-8-9-10-11-12-13(14)15/h2-12H2,1H3,(H,14,15)

InChI key

SZHOJFHSIKHZHA-UHFFFAOYSA-N

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General description

Tridecanoic acid is an aliphatic monoacid. It is complexed to β-cyclodextrin (β-CD) for structural studies. It can exist in three polymeric forms(A′, B′ and C′) when crystallized.

Application

Tridecanoic acid has been used as an internal standard for the lipid analysis of total intramuscular fat from broilers and fatty acid analysis in chinook salmon roe lipids. It has also been used as a reference standard in gas chromatography for quantifying fatty acids in meat samples.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
STBJ7123
STBF6472V
STBD5357V
1432077
BCBB3336

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Dielectric Relaxation of the beta-Cyclodextrin Complexes with Tridecanoic Acid and 1, 13-Tridecanedioic Acid
Papaioannou JC, et al.
Journal of Inclusion Phenomena and Macrocyclic Chemistry, 43(1-2), 107-113 (2002)
Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe
Bekhit AEDA, et al.
Food Chemistry, 117(2), 318-325 (2009)
The Crystal Structure of the A?-form of Tridecanoic Acid
Goto M and Asada E
Bulletin of the Chemical Society of Japan, 53(8), 2111-2113 (1980)
Echium oil is better than rapeseed oil in enriching poultry meat with n-3 polyunsaturated fatty acids, including eicosapentaenoic acid and docosapentaenoic acid
Kitessa SM and Young P
The British Journal of Nutrition, 101(5), 709-715 (2008)
Effects of dietary oregano essential oil, laurel essential oil and attapulgite on chemical composition, oxidative stability, fatty acid profile and mineral content of chicken breast and thigh meat
Giannenas I, et al.
European Poultry Science, 80, 318-325 (2016)
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