1-Hexadecanol
- Formula: C16H34O
- Molecular weight: 242.4406
- IUPAC Standard InChI: InChI=1S/C16H34O/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17/h17H,2-16H2,1H3
- IUPAC Standard InChIKey: BXWNKGSJHAJOGX-UHFFFAOYSA-N
- CAS Registry Number: 36653-82-4
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: n-Cetyl alcohol; n-Hexadecan-1-ol; n-Hexadecanol; n-1-Hexadecanol; Adol 52; Adol 52 NF; Adol 54; Aldol 54; Alfol 16; Atalco C; Cachalot C-51; Cachalot C-52; Cetaffine; Cetal; Cetalol CA; Cetanol; Cetylic alcohol; Cetylol; Crodacol C; Crodacol-CAS; Crodacol-CAT; Elfacos C; Ethal; Ethol; Hexadecanol; Hexadecyl alcohol; Hyfatol 16; Lanol C; Lorol 24; Loxanol K; Loxanol K extra; Loxanwachs SK; Palmityl alcohol; Product 308; Siponol wax-A; Siponol CC; 1-Hexadecyl alcohol; Alcohol c-16; Hexadecan-1-ol; n-Hexadecyl alcohol; 1-Hydroxyhexadecane; Adol 520; Cachalot C-50; CO-1670; CO-1695; Dytol F-11; Cachalot C-50 NF; Cetyl alcohol NF; Crodacol C70; Crodacol C95 NF; Epal 16NF; Fancol CA; Lanette 16; Lipocol C; Lorol C16; LorolL 24; Philcohol 1600; Rita CA; Cetyl alcohol; 1-Hexanedecanol; 1-Cetanol; Epal 16; Hyfatol 16-95; Laurex 16; Alfol 16RD; Kalcol 6098; Palmitic alcohol; 19141-82-3; SSD; SSD RP; 8023-37-8; 124-29-8; 8032-16-4; 8032-89-1; 8032-17-5; SSD (Salt/Mix); SSD RP (Salt/Mix)
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Kovats' RI, non-polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5MS | BP-1 | BP-1 | SPB-1 | PTE-5 |
| Column length (m) | 30. | 25. | 30. | 30. | 60. |
| Carrier gas | He | N2 | N2 | He | H2 |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.39 |
| Tstart (C) | 60. | 60. | 60. | 60. | 60. |
| Tend (C) | 280. | 220. | 220. | 225. | 285. |
| Heat rate (K/min) | 2. | 5. | 5. | 2. | 4.3 |
| Initial hold (min) | 8. | 2. | |||
| Final hold (min) | 30. | 13. | 3. | 5. | |
| I | 1883. | 1856. | 1856. | 1863. | 1882. |
| Reference | Hazzit, Baaliouamer, et al., 2006 | Raina, Verma, et al., 2006 | Srivastava, Srivastava, et al., 2006 | Jayaprakasha, Rao, et al., 2002 | Gudzic, Dordevic, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | OV-101 | OV-101 |
| Column length (m) | 50. | 50. |
| Carrier gas | ||
| Substrate | ||
| Column diameter (mm) | 0.23 | 0.23 |
| Phase thickness (μm) | ||
| Tstart (C) | 80. | 80. |
| Tend (C) | 200. | 200. |
| Heat rate (K/min) | 2. | 2. |
| Initial hold (min) | ||
| Final hold (min) | ||
| I | 1850. | 1852. |
| Reference | Ohnishi and Shibamoto, 1984 | Ohnishi and Shibamoto, 1984 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Kovats' RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Hazzit, Baaliouamer, et al., 2006
Hazzit, M.; Baaliouamer, A.; Faleiro, M.L.; Miguel, M.G.,
Composition of the Essential Oils of Thymus and Origanum Species from Algeria and Their Antioxidant and Antimicrobial Activities,
J. Agric. Food Chem., 2006, 54, 17, 6314-6321, https://doi.org/10.1021/jf0606104
. [all data]
Raina, Verma, et al., 2006
Raina, V.K.; Verma, S.C.; Dhawan, S.; Khan, M.; Ramesh, S.; Singh, S.C.; Yadav, A.; Srivastava, S.K.,
Essential oil composition of Murraya exotica from the plains of northern India,
Flavour Fragr. J., 2006, 21, 1, 140-142, https://doi.org/10.1002/ffj.1547
. [all data]
Srivastava, Srivastava, et al., 2006
Srivastava, A.K.; Srivastava, S.K.; Syamsundar, K.V.,
Volatile composition of Curcuma angustifolia Roxb. rhizome from central and southern India,
Flavour Fragr. J., 2006, 21, 3, 423-426, https://doi.org/10.1002/ffj.1680
. [all data]
Jayaprakasha, Rao, et al., 2002
Jayaprakasha, G.K.; Rao, L.J.; Sakariah, K.K.,
Chemical composition of volatile oil from Cinnamomum zeylanicum buds,
Z. Naturforsch. C:, 2002, 57c, 990-993, retrieved from http://www.znaturforsch.com/57c/s57c0990.pdf. [all data]
Gudzic, Dordevic, et al., 2001
Gudzic, B.; Dordevic, S.; Palic, R.; Stojanovic, G.,
Essential oils of Hypericum olympicum L. and Hypericum perforatum L.,
Flavour Fragr. J., 2001, 16, 3, 201-203, https://doi.org/10.1002/ffj.978
. [all data]
Ohnishi and Shibamoto, 1984
Ohnishi, S.; Shibamoto, T.,
Volatile compounds from heated beef fat and beef fat with glycine,
J. Agric. Food Chem., 1984, 32, 5, 987-992, https://doi.org/10.1021/jf00125a008
. [all data]
Notes
Go To: Top, Kovats' RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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