CAS 624-78-2 N-Methylethylamine (HCID 12219)

名称と識別子

優先名称: N-Methylethylamine
IUPAC: N-methylethanamine
現地名: N-エチルメチルアミン
英語名: N-Ethylmethylamine
分子式: C3H9N
分子量: 59.11

名称と別名

N-Ethylmethylamine624-78-2N-MethylethylamineMethylethylamineEthanamine, N-methyl-N-METHYLETHANAMINEEthyl(methyl)amineEthylmethylamineN-Ethyl-N-methylamineN-Methyl-N-ethylamineEthylamine, N-methyl-Methylaminoethane

名称をさらに表示

N-エチルメチルアミンα,N-ジメチルメタンアミン2-メチルアミノエタンN-メチルエタン-1-アミンメチルエチルアミンN-エチル-N-メチルアミンN-メチルエタンアミンN-メチルエチルアミンエチルメチルアミンエチル(メチル)アミンN,N-メチルエチルアミンN‐エチルメチルアミンN-エチルメチルアミン, 98+%2-MAE(CH3)(C2H5)NH

AE3IIW7JBOEINECS 210-862-1DTXSID8060793NMethylethylamineEthanamine, NmethylRefChem:830715DTXCID0043343210-862-1

データベース識別子

CAS: 624-78-2
PubChem CID: 12219
DTXSID: DTXSID8060793
ChEMBL: CHEMBL1232589
UNII: AE3IIW7JBO
EC Number: 210-862-1
Nikkaji: J1.679I

物性

構造計算による物性

XLogP: 0.1
極性表面積: 12 Å²
水素結合供与体数: 1
水素結合受容体数: 1
回転可能結合数: 1
重原子数: 4
形式電荷: 0
複雑度: 7.2

実験および物理化学的性質

Chemical ClassesNitrogen Compounds -> Amines, Aliphatic

DrugsPharmaceuticals -> Listed in ZINC15

SpringerMaterials Properties15N nuclear magnetic resonance spectrum

Vapor Pressure390.0 [mmHg]

Physical DescriptionHygroscopic liquid; Boiling point = 36-37 deg C; [Sigma-Aldrich MSDS]

Dissociation Constants10.9

物理化学的性質

融点: -70.99 °C · -70.99°C (estimate)
沸点: 36 · 36-37 °C (lit.)
比重(密度): 0.688 g/mL · 0.688 g/mL at 25 °C (lit.)
蒸気圧: 8.53 psi · 8.53 psi ( 20 °C)
屈折率: 20 · n20/D 1.374(lit.)
闪点: 30 °F · <−30 °F
貯蔵温度: 2 · 2-8°C
溶解性: Chloroform, Methanol (Slightly), Water
外見: 液体
酸解離定数(Pka): 1 · pK1:4.23(+1) (25°C)
色: 無色透明～薄黄色
BRN: 1730786 · 1730786
安定性: Volatile
InChI: 1S/C3H9N/c1-3-4-2/h4H,3H2,1-2H3
InChIKey: LIWAQLJGPBVORC-UHFFFAOYSA-N
SMILES: CCNC
LogP: 0.15 · 0.15
CAS データベース: 624 · 624-78-2(CAS DataBase Reference)
NISTの化学物質情報: Ethanamine, N-methyl-(624-78-2)
EPAの化学物質情報: Ethanamine, N-methyl- (624-78-2)

化学的性質

化学的特性Ethylmethylamine, or N-methylethanamine, is a clear colorless to light yellow liquid with the chemical formula C3H9N. It is corrosive and highly flammable.

安全と法規制

GHS分類

GHS Classification · 4 件

Danger

H224 (76.2%): Extremely flammable liquid and vapor [Danger Flammable liquids]

P210, P233, P240, P241, P242, P243, P260, P261, P262, P264, P264+P265, P270, P271, P280, P301+P316, P301+P317, P301+P330+P331, P302+P352, P302+P361+P354, P303+P361+P353, P304+P340, P305+P354+P338, P316, P317, P319, P321, P330, P361+P364, 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 185 reports by companies from 8 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

危険有害性情報

Regulatory InformationStatus: Active Update: 04-08-2020 https://echa.europa.eu/registration-dossier/-/registered-dossier/23355

Hazards SummaryCauses burns; Inhalation may cause corrosive injuries to upper respiratory tract; Harmful by ingestion and skin absorption; [Sigma-Aldrich MSDS] See Diethylamine.

Hazard Classes and CategoriesFlam. Liq. 1 (76.2%)

毒性情報

Adverse EffectsDermatotoxin - Skin burns.

安全データ

F: 3-10-23
wgk: 2
tsca: TSCA listed
ridadr: UN 2733 3/PG 1
hs_code: 29211990
risk_code: 11-20/21/22-35-34
化審法: (2)-4112
消防法: 危-4-特-I
hazard_code: F,C
safety_code: 26-36/37/39-45-16
hazard_class: 3
packing_group: I
Hazard Classifications: Acute Tox. 4 OralFlam. Liq. 2Skin Corr. 1A
ストレージクラス: 3 - Flammable liquids

化学と産業

用途と製造

General Manufacturing InformationEthanamine, N-methyl-: ACTIVE

応用分野 · 2 件

使用N-Ethylmethylamine has been used in the synthesis of N-ethyl-methyl acrylamide via reaction with acryloyl chloride.

一般的な説明Ethyl methylamine is part of a group of substances called dialkyl amines. Dialkylamines can be described as organic substances with the dialkylamine group and are which is distinguished by two alkyl groups joined to the amino nitrogen. Ethylmethylamine is insoluble (in the water) and is a very solid base chemical (based upon the pKa). Ethyl-methyl amine is found in many foods, including wild carrots, corn, and cabbage as well as carrots, making the compound of ethylmethylamine a biomarker for the consumption of these foods.