Laurinska kiselina
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| Nazivi | |
|---|---|
| IUPAC naziv
dodekanoinska kiselina
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| Drugi nazivi
n-Dodekanoinska kiselina; Dodecilinska kiselina; Dodekoinska kiselina; Laurostearinska kiselina; Vulvinska kiselina; 1-Undekankarboksilna kiselina; Duodecilinska kiselina;
C12:0 (Lipidni brojevi) | |
| Identifikacija | |
| ECHA InfoCard | 100.005.075 |
| Svojstva | |
| C12H24O2 | |
| Molarna masa | 200,31776 |
| Agregatno stanje | beli prah |
| Miris | bligai miris na Pimenta racemosa |
| Gustina | 0,880 g/cm3 |
| Tačka topljenja | 43.2 °C[3] |
| Tačka ključanja | 298.9 °C |
| nerastvorna | |
| Indeks refrakcije (nD) | 1.423 |
| Viskoznost | 7.30 mPa·s na 323 K |
| Opasnosti | |
| NFPA 704 | |
| Tačka paljenja | ≥ 110 °C |
| Srodna jedinjenja | |
Srodna jedinjenja
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Gliceril laurat |
Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa). | |
 verifikuj (šta je  ?)
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| Reference infokutije | |
Laurinska kiselina (dodekanoinska kiselina) je zasićena masna kiselina sa 12-ugljenika dugim lancom. Ona je beo prah sa slabim mirisom na Pimenta racemosa ili sapun.
Zastupljenost
[уреди | уреди извор]Laurinska kiselina je glavna kiselina u kokosovom ulju i u ulju palmine koštice (koje ne treba mešati sa palminim uljem),[4] i smatra se da ima antimikrobna svojstva.[5][6][7][8] Ona je takođe prisutna u ljudskom mleku (6.2% totalne masnoće), kravljem mleku (2.9%), i kozjem mleku (3.1%).[4]
Reference
[уреди | уреди извор]- ^ 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. PMID 20970519. doi:10.1016/j.drudis.2010.10.003.
- ^ 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.
- ^ Lide David R., ур. (2006). CRC Handbook of Chemistry and Physics (87th изд.). Boca Raton, FL: CRC Press. ISBN 978-0-8493-0487-3.
- ^ а б Beare-Rogers, J.; Dieffenbacher, A.; Holm, J.V. (2001). . „Lexicon of lipid nutrition (IUPAC Technical Report)”. Pure and Applied Chemistry. 73 (4): 685—744. doi:10.1351/pac200173040685.
- ^ Hoffman KL, Han IY, Dawson PL (2001). . „Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA”. J. Food Prot.. 64 (6): 885—9. PMID 11403145.
- ^ Ouattar B, Simard RE, Piett G, Bégin A, Holley RA (2000). . „Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan”. Int. J. Food Microbiol.. 62 (1–2): 139—48. PMID 11139014. doi:10.1016/S0168-1605(00)00407-4.
- ^ PL Dawson; GD Carl; JC Acton & IY Han (1. 5. 2002). . „Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna”. Poultry Science. 81 (5): 721—726. PMID 12033424. Архивирано из оригинала (Free full text) 13. 01. 2009. г. Приступљено 03. 09. 2011.
- ^ Alexey Ruzin & Richard P. Novick (2000). . „Equivalence of Lauric Acid and Glycerol Monolaurate as Inhibitors of Signal Transduction in Staphylococcus aureus” (Free full text). J Bacteriol. 182 (9): 2668—2671. PMC 111339
. PMID 10762277. doi:10.1128/JB.182.9.2668-2671.2000.
Literatura
[уреди | уреди извор]- Berner, Louise A. (1993). Defining the Role of Milkfat in Balanced Diets. In John E. Kinsella (Ed.) Advances in Food and Nutrition Research – Volume 37. Academic Press. pp. 159–166. ISBN 978-0-12-016437-0.
- Kabara, Jon J. (1978). The Pharmacological Effect of Lipids.. Champaign IL: American Oil Chemist's Society. ISBN 9991817697.
- Kabara, Jon J. (2008). Fats Are Good for You and Other Secrets – How Saturated Fat and Cholesterol Actually Benefit the Body. ISBN 1-55643-690-4.. North Atlantic Books..
Spoljašnje veze
[уреди | уреди извор]| Normativna kontrola: Državne |
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