Properties of Cholesterol
| Chemical formula | C27H46O |
|---|---|
| IUPAC name | Cholest-5-en-3β-ol |
| Molecular mass | 386.65 g/mol |
| Appearance | White crystalline powder |
| Odour | Nearly odourless |
| Density | 1.052 g/cm3 |
| Melting point | 148 to 150 °C |
| Boiling point | 360 °C |
| Flash point | 209.3 ±12.4 °C |
| Solubility in water | 0.095 mg/L (at 30 °C) |
| Solubility | soluble in acetone, benzene, chloroform, ethanol, ether, hexane, isopropyl myristate, methanol |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 5 |
Cholesterol Formula
Cholesterol is a waxy, fat-like substance that is also known as cholesterin or cholesteryl alcohol. It is an organic compound that belongs to the steroid family and is a type of lipid. It is found in blood plasma and all animal tissues and can be found in large concentrations within the liver, spinal cord, and brain. It is a white or faintly yellow and almost odourless crystalline solid that has a molecular formula of C27H46O. It is an important part of the cell membrane and also a component of bile salt. To maintain a person’s health, the body needs cholesterol in limited amounts. The term “cholesterol” is derived from ancient Greek words “chole” and “stereos” which means “bile” and “solid” respectively and -ol for alcohol. Around 80% of the cholesterol required for the body is naturally produced by the liver and intestines, we can also consume it from different foods like poultry, eggs, dairy products, fish, and meat.