2-Propylpyridine (HCID 69320)

Überblick

2-Propylpyridine is a member of pyridines.

Namen und Bezeichner

Bevorzugter Name: 2-Propylpyridine
IUPAC: 2-propylpyridine
Lokaler Name: 2-Propylpyridin
Englischer Name: 2-N-PROPYLPYRIDINE
Summenformel: C8H11N
Molmasse: 121.18

Namen und Synonyme

2-PropylpyridineConyrinePyridine, 2-propyl-1-(2-Pyridyl)propanePyridine, 1-propyl-UNII-3N6AX0B7PAPYRIDINE, 1-PROPYL3N6AX0B7PA1-Propyl-PyridineNSC 966NSC-9662-(C3H7)-pyridine

Weitere Namen anzeigen

2PPYCONYRINCONYRIN(RG)2-propyl-pyridin1-propylpyridine2-N-PROPYLPYRIDINEPropylpyridine,98%

EINECS 210-732-42-PROPYLPYRIDINE [FHFI]DTXSID2060751FEMA NO. 4065RefChem:89329DTXCID0043264210-732-4InChI=1/C8H11N/c1-2-5-8-6-3-4-7-9-8/h3-4,6-7H,2,5H2,1H

Datenbank-Bezeichner

CAS: 622-39-9
PubChem CID: 69320
DTXSID: DTXSID2060751
ChEMBL: CHEMBL21824
ChEBI: CHEBI:179425
UNII: 3N6AX0B7PA
EC Number: 210-732-4
Nikkaji: J6.841A

Eigenschaften

Berechnete Struktureigenschaften

XLogP: 1,8
Polarare Oberfläche (TPSA): 12,9 Å²
H-Brücken-Donoren: 0
H-Brücken-Akzeptoren: 1
Frei drehbare Bindungen: 2
Schwere Atome: 9
Formalladung: 0
Komplexität: 71

Experimentelle und physikochemische Eigenschaften

SpringerMaterials PropertiesBoiling point

Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food

Density0.907-0.917

Flavoring AgentsEU Flavoring substances

Solubility · 3 Einträge

slightly

Slightly soluble in water

Soluble (in ethanol)

Boiling Point · 2 Einträge

169.00 to 171.00 °C. @ 760.00 mm Hg

169-171 °C

Physikochemische Eigenschaften

Schmelzpunkt: 1 °C · 1°C
Siedepunkt: 169 · 169-171°C
Dichte: 0 · 0,912 g/cm3
Brechungsindex: 20 · n20/D1.493
FEMA: 4065 · 4065 | 2-PROPYLPYRIDINE
Flammpunkt: 56 °C · 56°C
storage temp.: Inert atmosphere,Room Temperature
Wasserlöslichkeit: Practically insoluble in water
Aggregatzustand: clear liquid
pka: 1 · pK1:6.30(+1) (25°C)
Farbe: Colorless to Light yellow
Geruch (Odor): 10 % · at 10.00 % in dipropylene glycol. green fatty roasted tobacco nutty
Geruchsart: green
JECFA Number: 1322 · 1322
LogP: 2.25 · 2.25
CAS Datenbank: 622 · 622-39-9(CAS DataBase Reference)
NIST chemische Informationen: 2 · 2-(C3H7)-pyridine(622-39-9)
EPA chemische Informationen: 2 · 2-Propylpyridine (622-39-9)

Sicherheit und Regulatorisches

GHS-Klassifizierung

GHS Classification · 4 Einträge

Warning

H226 (100%): Flammable liquid and vapor [Warning Flammable liquids]

P210, P233, P240, P241, P242, P243, P261, P264, P264+P265, P271, P280, P302+P352, P303+P361+P353, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P370+P378, P403+P233, P403+P235, P405, and P501 (click each P-code to see the statement)

Aggregated GHS information provided per 42 reports by companies from 5 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

Gefahrenhinweise

Regulatory InformationCommission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)

Hazard Classes and CategoriesFlam. Liq. 3 (100%)

Sicherheitsdaten

tsca: TSCA listed
ridadr: 1993
hs_code: 2933399990
risk_code: 36/37/38
hazard_code: Xi
safety_code: 26-36/37/39-36
hazard_class: 3.2
packing_group: III

Chemie und Industrie

Pharmakologische Informationen

Cellular LocationsCytoplasm

Verwendung und Herstellung

Use Classification · 4 Einträge

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Flavoring Agents -> JECFA Flavorings Index

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

General Manufacturing InformationPyridine, 2-propyl-: INACTIVE

Anwendungen

OccurrenceReportedly present in beef (boiled, cooked), oat groats (toasted) and oatmeal (cooked).

VerwendenTraces of 2-Propylpyridine may introduce natural, green-tobacco-like, herbaceous notes in a Fougere or Chypre, particularly in conjunction with Oakmoss, Lavender, Phenylacetates, etc.