myristic

Myristic, in chemical literature, most often refers to myristic acid (tetradecanoic acid), a saturated long-chain carboxylic acid with fourteen carbon atoms (C14:0). The molecule has a carboxyl group and a straight hydrocarbon chain; at room temperature it is a waxy solid. It is insoluble in water but soluble in many organic solvents. In commercial fats and oils, myristic acid is a common component of several lipids and occurs as glycerides in a variety of fats.

Natural occurrence and sources include animal fats and vegetable oils. Myristic acid is notably abundant in coconut oil and palm kernel oil and is present in dairy fats and certain nut oils. It is typically found in triglycerides and other esterified forms within edible fats, where it contributes to the overall fatty acid composition.

Industrial and cosmetic uses are wide-ranging. Myristic acid is used in the production of soaps and detergents and serves as an intermediate in the synthesis of esters used in cosmetics and fragrances. Through hydrogenation, it can yield myristyl alcohol, an ingredient in various emollients; esters derived from myristic acid (myristates) are used as lubricants and plasticizers in specialized applications.

Biochemistry and terminology also reflect a related concept: myristoylation, a co-translational lipid modification in which a myristoyl group is covalently attached to the N-terminal glycine of certain proteins. This modification helps target proteins to membranes and can influence signaling pathways.

Origin of the term derives from Myristica, the genus of nutmeg, where related oil fractions led to the naming of the fatty acid.