N-에틸메틸아민
N-Methylethylamine
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기본 정보
- CAS
624-78-2- 표준 SMILES
CCNC- InChIKey
LIWAQLJGPBVORC-UHFFFAOYSA-N- 분자식
- C3H9N
- 평균 분자량
- 59.11 g/mol
- 단동위원소 질량
- 59.07349929
이름 및 식별자
- 우선 이름
- N-Methylethylamine
- IUPAC
- N-methylethanamine
- 현지명
- N-에틸메틸아민
- 영어명
- N-Ethylmethylamine
- 분자식
- C3H9N
- 분자량
- 59.11
이름 및 동의어
N-Ethylmethylamine624-78-2N-MethylethylamineMethylethylamineEthanamine, N-methyl-N-METHYLETHANAMINEEthyl(methyl)amineEthylmethylamineN-Ethyl-N-methylamineN-Methyl-N-ethylamineEthylamine, N-methyl-Methylaminoethane
이름 더 보기
N-에틸메틸아민2-MAE(CH3)(C2H5)NH
AE3IIW7JBOEINECS 210-862-1DTXSID8060793NMethylethylamineEthanamine, NmethylRefChem:830715DTXCID0043343210-862-1
데이터베이스 식별자
- CAS
624-78-2- PubChem CID
- 12219
- DTXSID
DTXSID8060793- ChEMBL
CHEMBL1232589- UNII
- AE3IIW7JBO
- EC Number
- 210-862-1
- Nikkaji
- J1.679I
물성
구조 계산 물성보충 중
- XLogP
- 0.1
- 극성 표면적
- 12 Ų
- 수소 결합 공여자 수
- 1
- 수소 결합 수용자 수
- 1
- 회전 가능 결합 수
- 1
- 무거운 원자 수
- 4
- 형식 전하
- 0
- 복잡도
- 7.2
실험 및 물리화학적 성질
Chemical ClassesNitrogen Compounds -> Amines, Aliphatic
DrugsPharmaceuticals -> Listed in ZINC15
SpringerMaterials Properties15N nuclear magnetic resonance spectrum
LogP0.15
Vapor Pressure390.0 [mmHg]
Physical DescriptionHygroscopic liquid; Boiling point = 36-37 deg C; [Sigma-Aldrich MSDS]
Dissociation Constants10.9
물리화학적 성질
- 녹는점
- -70.99 °C · -70.99°C (estimate)
- 끓는 점
- 36 · 36-37 °C (lit.)
- 밀도
- 0.688 g/mL · 0.688 g/mL at 25 °C (lit.)
- 증기압
- 8.53 psi · 8.53 psi ( 20 °C)
- 굴절률
- 20 · n20/D 1.374(lit.)
- 인화점
- 30 °F · <−30 °F
- 저장 조건
- 2 · 2-8°C
- 용해도
- Chloroform, Methanol (Slightly), Water
- 물리적 상태
- 액체
- 산도 계수 (pKa)
- 1 · pK1:4.23(+1) (25°C)
- 색상
- 무색투명~연황색
- BRN
- 1730786 · 1730786
- 안정성
- 휘발성 물질
- InChI
- 1S/C3H9N/c1-3-4-2/h4H,3H2,1-2H3
- InChIKey
- LIWAQLJGPBVORC-UHFFFAOYSA-N
- SMILES
- CCNC
- LogP
- 0.15 · 0.15
- NIST
- Ethanamine, N-methyl-(624-78-2)
- EPA
- Ethanamine, N-methyl- (624-78-2)
화학적 성질
Ethylmethylamine, or N-methylethanamine, is a clear colorless to light yellow liquid with the chemical formula C3H9N. It is corrosive and highly flammable.
안전 및 규제
안전 정보는 참고용이며, 공급업체의 물질안전보건자료(SDS), 관련 법규 및 전문가 평가를 대체하지 않습니다.
GHS 분류
GHS Classification
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.
유해성 정보
Regulatory InformationREACH registered substance: Ethyl(methyl)amine (EC: 210-862-1)
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%)
독성 정보
Adverse EffectsDermatotoxin - Skin burns.
안전 데이터
- wgk
- 2
- tsca
- TSCA listed
- ridadr
- UN 2733 3/PG 1
- HS 번호
- 29211990
- risk_code
- 11-20/21/22-35-34
- hazard_code
- F,C
- safety_code
- 26-36/37/39-45-16
- 포장분류
- I
- 위험 등급
- 3
- 기존화학 물질
- KE-23953
- F 고인화성물질
- 3-10-23
- Hazard Classifications
- Acute Tox. 4 OralFlam. Liq. 2Skin Corr. 1A
- 스토리지 클래스
- 3 - Flammable liquids
화학 및 산업
용도 및 제조
General Manufacturing InformationEthanamine, N-methyl-: ACTIVE
응용 분야
용도N-Ethylmethylamine has been used in the synthesis of N-ethyl-methyl acrylamide via reaction with acryloyl chloride.
일반 설명Ethyl 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.
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