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Hexylamine
Identifikatoren & physikalische Daten
| CAS No. | 111-26-2 |
|---|---|
| Summenformel | C6H15N |
| Durchschnittliche Molmasse | 101,19 g/mol |
| Monoisotopische Masse | 101,12044948 g/mol |
| SMILES | CCCCCCN |
| InChIKey | BMVXCPBXGZKUPN-UHFFFAOYSA-N |
| PubChem CID | 8102 |
| ChEMBL | CHEMBL1320720 |
| ChEBI | CHEBI:5712 |
| EC No. | 203-851-8 |
| DTXSID | DTXSID3021930 |
Chemische & physikalische Eigenschaften
| XLogP | 2,1 |
|---|---|
| Polarare Oberfläche (TPSA) | 26 |
| H-Brücken-Donoren | 1 |
| H-Brücken-Akzeptoren | 1 |
| Frei drehbare Bindungen | 4 |
| Schwere Atome | 7 |
| Formalladung | 0 |
| Komplexität | 27,4 |
| Stoffklassen | Nitrogen Compounds -> Amines, AliphaticFlammable agents - 3rd degree |
| pH | pH of 1% w/v aqueous solution was 12.9 at 30 °C |
| SpringerMaterials Properties | Boiling point |
| LogP (Verteilungskoeffizient) | log Kow = 2.061.52/2.341.98 |
| Geruch | Fishy aroma |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Dichte | 0.7660 g/cu cm at 20 °CRelative density (water = 1): 0.770.761-0.7670.77 g/cm3 |
| Aromastoffe | EU Flavoring substances |
| Viscosity | 10.06 mPa.s at 20 °C |
| Color/Form | Water-white liquidColorless liquid |
| Löslichkeit | In water, 12,000 mg/L at 20-25 °CMiscibile in ethanol, ethersoluble in chloroform12 mg/mL at 25 °CSolubility in water, g/100ml: 1.2Soluble in waterSoluble (in ethanol) |
| Flammpunkt | 85 °F (NFPA, 2010)85 °F (29 °C) (Open cup)27 °C (81 °F) (Closed cup)29 °C o.c. |
| Schmelzpunkt | -22.9 °C |
| Siedepunkt | 131-132 °C |
| pKa (Säurekonstante) | 10.69±0.10(Predicted) |
Sicherheit & Vorschriften
| GHS-Einstufung | This chemical does not meet GHS hazard criteria for 4.4% (11 of 251) of reports.DangerH226 (95.2%): Flammable liquid and vapor [Warning Flammable liquids]P210, P233, P240, P241, P242, P243, P260, P262, P264, P264+P265, P270, P273, P280, P301+P316, P301+P317, P301+P330+P331, P302+P352, P302+P361+P354, P303+P361+P353, P304+P340, P305+P354+P338, P316, P317, P321, P330, P361+P364, P362+P364, P363, P370+P378, P391, P403+P235, P405, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 251 reports by companies from 15 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| Regulatorische Informationen | Chemical: 1-HexanamineCommission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)Status: Active Update: 05-12-2018 https://echa.europa.eu/registration-dossier/-/registered-dossier/18656Hexylamine: Does not have an individual approval but may be used under an appropriate group standardThe New Jersey Worker and Community Right to Know Act requires public and private employers to provide information about hazardous substances at their workplaces. (N.J.S.A. 34:5A-1 et. seq.) |
| DOT-Kennzeichnung | Corrosive Flammable Liquid |
| Brandgefahren | Excerpt from ERG Guide 132 [Flammable Liquids - Corrosive]:Flammable. Gives off irritating or toxic fumes (or gases) in a fire. Above 29 °C explosive vapour/air mixtures may be formed. |
| Brandpotenzial | Dangerous fire hazard when exposed to heat or flame ... .Flammable. |
| Gesundheitsgefahren | Excerpt from ERG Guide 132 [Flammable Liquids - Corrosive]: |
| Gefahrenübersicht | A severe eye and skin irritant[RTECS] Causes burns to the skin, eyes, and respiratory tractInhalation may cause pulmonary edemaCan be absorbed through skin[ICSC] Safe when used as a flavoring agent in food[JECFA] Causes burnsInhalation may cause corrosive injuries to upper respiratory tract |