Grundinformationen
- Standard-SMILES
CC1CCCCN1- InChIKey
NNWUEBIEOFQMSS-UHFFFAOYSA-N- Summenformel
- C6H13N
- Durchschnittliche Molmasse
- 99,17 g/mol
- Monoisotopische Masse
- 99,10479942
Überblick
2-Methylpiperidine is a member of piperidines.
Namen und Bezeichner
- Bevorzugter Name
- 2-Methylpiperidine
- IUPAC
- 2-methylpiperidine
- Lokaler Name
- 2-Methylpiperidin
- Englischer Name
- 2-Methylpiperidine
- Summenformel
- C6H13N
- Molmasse
- 99.17
Namen und Synonyme
Weitere Namen anzeigen
Datenbank-Bezeichner
- CAS
109-05-7- PubChem CID
- 7974
- DTXSID
DTXSID90861728- ChEMBL
CHEMBL21454- ChEBI
CHEBI:186840- UNII
- 22E509663B
- EC Number
- 203-642-1
- Nikkaji
- J5.086E
Eigenschaften
Berechnete Struktureigenschaften
- XLogP
- 1,1
- Polarare Oberfläche (TPSA)
- 12 Ų
- H-Brücken-Donoren
- 1
- H-Brücken-Akzeptoren
- 1
- Frei drehbare Bindungen
- 0
- Schwere Atome
- 7
- Formalladung
- 0
- Komplexität
- 52,1
Experimentelle und physikochemische Eigenschaften
Solubility
Soluble in water
Soluble (in ethanol)
Boiling Point
117.00 to 119.00 °C. @ 760.00 mm Hg
118 °C
Physikochemische Eigenschaften
- Schmelzpunkt
- -4 · -4--5 °C
- Siedepunkt
- 118 · 118-119 °C/753 mmHg (lit.)
- Dichte
- 0.844 g/mL · 0.844 g/mL at 25 °C (lit.)
- Brechungsindex
- 20 · n20/D 1.446(lit.)
- FEMA
- 4244 · 4244 | 2-METHYLPIPERIDINE
- Flammpunkt
- 47 °F · 47 °F
- storage temp.
- Flammables area
- Aggregatzustand
- Liquid
- pka
- 1 · pK1:10.95(+1) (25°C)
- Farbe
- Clear yellow
- PH
- 12 · 12-13 (111g/l, H2O)
- Geruch (Odor)
- 1 % · at 1.00 % in propylene glycol. amine fishy seafood taco corn chip
- Geruchsart
- ammoniacal
- Biologische Quelle
- synthetic
- Wasserlöslichkeit
- soluble
- JECFA Number
- 1608 · 1608
- BRN
- 79804 · 79804
- InChI
- 1S/C6H13N/c1-6-4-2-3-5-7-6/h6-7H,2-5H2,1H3
- InChIKey
- NNWUEBIEOFQMSS-UHFFFAOYSA-N
- SMILES
- CC1CCCCN1
- LogP
- 1.42 · 1.42
- CAS Datenbank
- 109 · 109-05-7(CAS DataBase Reference)
- NIST chemische Informationen
- 2 · 2-Methylpiperidine(109-05-7)
- EPA chemische Informationen
- 2 · Piperidine, 2-methyl- (109-05-7)
Sicherheit und Regulatorisches
GHS-Klassifizierung
GHS Classification
Danger
H225 (100%): Highly Flammable liquid and vapor [Danger Flammable liquids]
P210, P233, P240, P241, P242, P243, P260, P261, P264, P264+P265, P270, P271, P280, P301+P317, P301+P330+P331, P302+P352, P302+P361+P354, P303+P361+P353, P304+P340, P305+P354+P338, P316, P317, P319, P321, P330, P332+P317, P362+P364, P363, P370+P378, P403+P233, P403+P235, P405, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 49 reports by companies from 7 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Gefahrenhinweise
Regulatory Information
Chemical: Piperidine, 2-methyl-
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Piperidine, 2-methyl-: Does not have an individual approval but may be used under an appropriate group standard
Sicherheitsdaten
- wgk
- 3
- tsca
- TSCA listed
- ridadr
- UN 1993 3/PG 2
- hs_code
- 29333999
- RTECS-Nr.
- TN1240000
- risk_code
- 11-36/37/38-34-22-41-37/38
- hazard_code
- F,Xn
- safety_code
- 16-26-39-45-36/37/39
- hazard_class
- 3
- packing_group
- II
- Speicherklasse
- 3 - Flammable liquids
- Hazard Classifications
- Acute Tox. 3 DermalAcute Tox. 3 InhalationAcute Tox. 4 OralEye Dam. 1Flam. Liq. 2Skin Corr. 1B
Chemie und Industrie
Pharmakologische Informationen
Verwendung und Herstellung
Use Classification
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Anwendungen
Verwenden2-Methylpiperidine, is used for the oxidation of secondary amines to nitrones by means of H2O2 catalyzed by Sodium tungsten oxide dihydrate.
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