Пентановая кислота

Description

Pentanoic acid (valeric acid, n-valeric acid) is a saturated monocarboxylic fatty acid with a straight chain of five carbon atoms. Short-chain fatty acid, a product of bacterial metabolism, is associated with allergic skin diseases; activates the ROCK signaling pathway. The conjugate acid valerate plays the role of a plant metabolite. Appearance - a mobile liquid from colorless to pale yellow with an unpleasant, penetrating rancid odor; causes corrosion of metals and fabrics.

Basic Attributes

• CAS No.: 109-52-4
• Chemical formula: C5H10O2
• Molecular weight: 102.13; exact weight: 102.13
• BRN number: 969454
• EU number: 203-677-2
• UNII: GZK92PJM7B
• ICSC number: 0346
• NSC number: 406833
• UN number: 3265
• PSA: 37.3

Physico-chemical properties

• Appearance: colorless liquid, may acquire a pale yellow tint during storage
• Density: 0.94 g/cm3
• Freezing Point: -93.2°F (-34°C)
• Boiling Point: 365.7°F (185.4°C)
• Flash point: 192°F (88.9°C)

Scope of application and biological role

As a short-chain fatty acid, pentanoic acid is a metabolic product of intestinal bacteria and has been implicated in allergic skin diseases; in cell signaling, activates the ROCK (Rho-associated kinase) pathway. Valeric acid plays the role of a plant metabolite. In addition to its biological significance, the acid and its derivatives (esters) are used as reagents and intermediate products in organic synthesis.

Corrosive action

Causes corrosion of metals and fabrics - a property typical of lower aliphatic carboxylic acids, which determines the requirements for container materials and personal protective equipment when working with the substance.

Storage and transportation

UN transport number 3265. Store in sealed, corrosion-resistant containers, in a cool, ventilated area, away from bases and oxidizing agents. When working, wear gloves and safety glasses, taking into account the corrosive and irritating effect of the substance on skin and fabrics.

Place in the series of fatty acids

Pentanoic (valeric) acid occupies an intermediate position in the homologous series of saturated monocarboxylic acids with a straight chain between butyric (C4) and caproic (C6) acids; like other short-chain fatty acids of this series, it is distinguished by a sharp unpleasant odor and noticeable volatility, which determines the characteristic “rancid” odor of the products of its decomposition or formation in biological systems.

Microbiological significance

Short-chain fatty acids, including valeric acid, are produced by intestinal bacteria during the fermentation of indigestible carbohydrates and are considered in research as modulators of the skin's immune response; the connection with the activation of the ROCK signaling pathway indicates a possible effect of the substance on cell motility and the structure of the cytoskeleton of epidermal cells.