CHEMICAL AND PHYSICAL PROPERTIES
| Physical Description | Oils, edible: olive is a pale yellow oily liquid. Insolube in water and less dense than water. Hence floats on water. Contains principally glycerides of oleic, palmitic and linoleic acids. |
|---|---|
| Color/Form | Pale yellow or light greenish-yellow oil ... Begins to get turbid at +5 to +10 °C, below 0 °C it forms a whitish, granular mass |
| Odor | SLIGHT ODOR |
| Taste | Slight taste |
| Boiling Point | Very high (USCG, 1999) |
| Flash Point | 437 °F (USCG, 1999) |
| Solubility | Soluble in ether, chloroform, and carbon disulfide; sparingly soluble in alcohol |
| Density | 0.915 at 68 °F (USCG, 1999) - Less dense than water; will float |
| Vapor Pressure | 5.17 mmHg (USCG, 1999) |
| Stability/Shelf Life | When cooled, olive oil becomes cloudy at approx 10 °C and becomes a butterlike mass at 0 °C. |
| Autoignition Temperature | 650 °F (USCG, 1999) |
| Decomposition | When heated to decomposition, it emits acrid smoke and irritating fumes. |
| Other Experimental Properties | Becomes rancid on exposure to air |
| Chemical Classes | UVCB |
SAFETY INFORMATION
| Signal word | Warning |
|---|---|
| Pictogram(s) |
 Exclamation Mark Irritant GHS07 |
| GHS Hazard Statements |
H315:Skin corrosion/irritation |
| Precautionary Statement Codes |
P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing. |
COMPUTED DESCRIPTORS
| Molecular Weight | 1522.5 g/mol |
|---|---|
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 10 |
| Rotatable Bond Count | 82 |
| Exact Mass | 1522.39230690 g/mol |
| Monoisotopic Mass | 1521.38895206 g/mol |
| Topological Polar Surface Area | 132 Ų |
| Heavy Atom Count | 108 |
| Formal Charge | 0 |
| Complexity | 1300 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 6 |
| Undefined Bond Stereocenter Count | 0 |
| Covalently-Bonded Unit Count | 5 |
| Compound Is Canonicalized | Yes |
PRODUCT INTRODUCTION
description
Oils, edible: olive is a pale yellow oily liquid. Insolube in water and less dense than water. Hence floats on water. Contains principally glycerides of oleic, palmitic and linoleic acids.