Overview

Cholesterol (koh-LESS-ter-ol) is also known as cholesterin; cholest-5-3n-3β-ol; 5-cholestin-3-β-ol; 3β-hydroxy-5-cholestene; and 10,13-dimethyl-17-(6-methylheptan-2-yl)-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-ol. It is a waxy white or pale yellow solid with virtually no taste or odor. It is present in the bodies of all higher animals, especially in the brain and spinal cord. Chemically, cholesterol is classified as a fat, a member of the lipid family. Fats are the product of the trihydric alcohol (alcohol with three -OH groups) glycerol and a fatty acid. Fatty acids are organic acids with many carbon atoms, usually eight or more.

Key Facts

Other Names:

See Overview.

Formula:

C₂₇H₄₅OH

Elements:

Carbon, hydrogen, oxygen

Compound Type:

Sterol

State:

Solid

Molecular Weight:

386.65 g/mol

Melting Point:

148.5°C (299.3°F)

Boiling Point:

Not applicable; decomposes at about 360°C (680°F)

Solubility:

Very slightly soluble in water; soluble in...