- Source
- Organization
- Country
- Year
- Sample size
- Method
- Canonical unit
- Sum of FAs
Source Measurements
| FA ID | Raw name | Value | Unit (raw) | Flag |
|---|
| # | Profile | % of total FA | mg per 100 g | Ratio | n |
|---|
| FA ID | Raw name | Value | Unit (raw) | Flag |
|---|
The active component of vinegar — likely the first acid ever produced in bulk (from ~3000 BCE).
Found in plants. Also made by gut microbes and the body.
Short-chain saturated fatty acid with 2 carbons and no double bonds.
| Common Name | Acetic acid |
|---|---|
| IUPAC Name | ethanoic acid |
| Traditional Name | — |
| Other Synonyms | No other synonyms recorded. |
| Name(s): | |
|---|---|
| Common Name | Acetic acid |
| Simple Notation | 2:0 |
| Notation | 2:0 |
| IUPAC Name | ethanoic acid |
| Structure: | |
| Molecular | C2H4O2 |
| SMILES | CC(=O)O |
| Physical: | |
| Weight | 60.05 g/mol |
| Melting Point | 16.6 °C |
| Reactivity | |
| Double Bonds | 0 |
| Bis-Allylic Carbons | 0 |
| Beta-Oxidation | |
| Beta Oxidation Cycles | N/A |
| ATP Yield (Net) | N/A |