Caproic acid
| Names | |
|---|---|
| IUPAC name
Hexanoic acid
| |
| Preferred IUPAC name
Hexanoic acid | |
| Other names
Hexoic acid
Hexylic acid Butylacetic acid Pentylformic acid 1-Pentanecarboxylic acid C6:0 (Lipid numbers) | |
| Identifiers | |
3D model (JSmol)
|
|
| 773837 | |
| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.005.046 |
| EC Number |
|
| 185066 | |
| KEGG | |
PubChem CID
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| UNII | |
CompTox Dashboard (EPA)
|
|
| |
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| Properties | |
| C6H12O2 | |
| Molar mass | 116.160 g·mol−1 |
| Appearance | Oily liquid |
| Odor | goat-like |
| Density | 0.929 g/cm3 |
| Melting point | −3.4 °C (25.9 °F; 269.8 K) |
| Boiling point | 205.8 °C (402.4 °F; 478.9 K) |
| 1.082 g/100 mL | |
| Solubility | soluble in ethanol, ether |
| Acidity (pKa) | 4.88 |
| −78.55·10−6 cm3/mol | |
Refractive index (nD)
|
1.4170 |
| Viscosity | 3.1 mP |
| Hazards | |
| GHS labelling: | |
| Danger | |
| H314 | |
| P260, P264, P280, P301+P330+P331, P302+P352, P303+P361+P353, P304+P340, P305+P351+P338, P310, P312, P321, P322, P361, P363, P405, P501 | |
| NFPA 704 (fire diamond) | |
| Flash point | 103 °C (217 °F; 376 K) |
| 380 °C (716 °F; 653 K) | |
| Explosive limits | 1.3-9.3% |
| Lethal dose or concentration (LD, LC): | |
LD50 (median dose)
|
3000 mg/kg (rat, oral) |
| Related compounds | |
Related compounds
|
Pentanoic acid, Heptanoic acid |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references
| |
Caproic acid, also known as hexanoic acid, is the carboxylic acid derived from hexane with the chemical formula CH3(CH2)4COOH. It is a colorless oily liquid with a fatty, cheesy, waxy odor resembling that of goats or other barnyard animals. It is a fatty acid found naturally in various animal fats and oils, and is one of the chemicals that gives the decomposing fleshy seed coat of the ginkgo its characteristic unpleasant odor. It is also one of the components of vanilla and cheese. Salts and esters of caproic acid are known as caproates or hexanoates.
Two other acids are named after goats: caprylic acid (C8) and capric acid (C10). Along with caproic acid, they account for 15% of the fat in goat's milk.
Caproic, caprylic, and capric acids (capric is a crystal- or wax-like substance, whereas the other two are mobile liquids) are used for the formation of esters, and also commonly used "neat" in: butter, milk, cream, strawberry, bread, beer, nut, and other flavors.