pelargonic acid

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Related to nonanoic acid: decanoic acid

pel·ar·gon·ic ac·id

(pel'ar-gon'ik as'id),
Substance used in the manufacture of lacquers and plastics; produced in the oxidative cleavage of oleic acid.
Synonym(s): n-nonanoic acid
Farlex Partner Medical Dictionary © Farlex 2012
References in periodicals archive ?
Nonanoic acid is applied on polypropylene fibers and the textile specimen is investigated by EDS after finishing is performed.
The immobilization of nonanoic acid in a high temperature process on polymeric fibers proves the applicability of this process for functionalizing polymeric fibers with silane linker molecules.
Octylamine (0.03 mol) was slightly warmed and an equimolar amount of nonanoic acid (0.03 mol) was carefully added.
Sampling 1 Sampling 2 (E)-2-nonenal (7) 140 X X (E)-2-octenal (7) 126 X X (E,E)-2,4-nonadienal 138 X X (1,6,7) (E,E)-2,4-decadienal (7) 152 X X 3,7-dimethyl-2,6- 152 X X octadienal (1) 6,10-dimethyl-5,9- 194 X X undecadien-2-one (1) Benzaldehyde (1,6) 106 X X Benzyl alcohol (1,4) 108 X X Cyclotetradecane (1) 196 X Dodecanoic acid (1,3,5,6) 200 X X Heptadecane (1,2) 240 X X Heptanal (1,5,6) 114 X X Hexanal (5,7) 100 X Nonanoic acid (1,3,4,8) 158 X Octadecane (1) 254 X X Toluene (1,6) 92 X X Undecanal (5) 170 X X (1.) Previously reported as a component in human skin emanation (Bernier et al.
In a second experiment, 11 healthy volunteers had dorsal areas of their hands irritated by 90% and 60% nonanoic acid, a naturally occurring lipophilic fatty acid, which was applied on an adhesive patch and left on for 24 hours.
Under natural conditions, azelaic acid forms on human skin from the interaction of nonanoic acid with Malassezia furfur, a microbe of the dermal bacterial flora.
Loadings (E)-2-nonenal (tallowy, green), (E)-2-decenal (rosin, green), (E,E)-2,4-octadienal (fatty, boiled meat), tetradecanal (buttery, fruity, green), octadecanal (fatty, candle), acetic acid (pungency, sour), 4-ethyloctanoic acid (cheese, boiled mutton), decanoic acid (rancid, oily), nonanoic acid (fatty, cheese), 2-undecanone (oily, fruity), 2-pentadecanone (oily), ethyl dodecanoate (wax, fruity, fatty), 2-pentylfuran (earthy, meaty), and 2-methyl-5-(methylthio)furan (roasted, peanut) were the variables that contributed the most to sample discrimination (Figure 3(b)).