디이소부틸아민
다이-아이소-뷰틸아민 · 다이아이소뷰틸아민 · 디이소부틸아민 · 다이-아이소부틸아민 · 2-메틸-N-(2-메틸프로필)-1-프로판아민 · 비스(2-메틸프로필)아민 · DIBA · (i-C4H9)2NH

식별자 및 물리적 특성
| CAS No. | 110-96-3 |
|---|---|
| 분자식 | C8H19N |
| 평균 분자량 | 129.24 g/mol |
| 단동위원소 질량 | 129.15174961 g/mol |
| SMILES | CC(C)CNCC(C)C |
| InChIKey | NJBCRXCAPCODGX-UHFFFAOYSA-N |
| PubChem CID | 8085 |
| ChEMBL | CHEMBL3187581 |
| EC No. | 203-819-3 |
| DTXSID | DTXSID5025079 |
| 현지명 | 디이소부틸아민 |
화학 및 물리적 성질
| XLogP | 2.5 |
|---|---|
| 극성 표면적 | 12 |
| 수소 결합 공여자 수 | 1 |
| 수소 결합 수용자 수 | 1 |
| 회전 가능 결합 수 | 4 |
| 무거운 원자 수 | 9 |
| 형식 전하 | 0 |
| 복잡도 | 49.6 |
| 물질 분류 | Nitrogen Compounds -> Amines, AliphaticCorrosives |
| SpringerMaterials Properties | 15N nuclear magnetic resonance spectrum |
| LogP(분배 계수) | 2.632.67 |
| 냄새 | Amine odor아민 냄새 |
| 밀도 | 0.745 at 68 °F (USCG, 1999) - Less dense than waterwill float0.745 @ 20 °CRelative density (water = 1): 0.75 (20 °C)0.745 @ 20°C0.74 g/mL at 25 °C (lit.) |
| Color/Form | Water-white liquid |
| 용해도 | Slightly soluble (NTP, 1992)Sol in ethanol, ether, acetone, benzeneIn water, 2,200 mg/l @ 25 °C.Solubility in water, g/100ml at 25 °C: 0.22 (slightly soluble)insoluble to slightly soluble in watersoluble in ethanol, methanol, ethyl ether, ethyl acetate, acetone, benzene, aromatic and aliphatic hydrocarbons, fixed oils, mineral oil, oleic and stearic acids |
| 인화점 | 85 °F (NTP, 1992)29 °C (85 °F) (CLOSED CUP)29 °C c.c. |
| 끓는 점 | 282 to 284 °F at 760 mmHg (NTP, 1992)139.6 °C139 °C139 °C @760 [mm Hg]137-139 °C (lit.) |
| Decomposition | When heated to decomposition it emits toxic fumes of nitroxides. |
| 녹는점 | -100.3 °F (NTP, 1992)-73.5 °C-74 °C-70 °C-77 °C (lit.) |
| 증기 밀도 | 4.46 (NTP, 1992) - Heavier than airwill sink (Relative to Air)Relative vapor density (air = 1): 4.5 |
| 굴절률 | n20/D 1.4081(lit.) |
| 저장 조건 | Flammables area |
| pKa(산도 계수) | 11.07±0.28(Predicted) |
| 물리적 상태 | 액체 |
| 색상 | 투명한 |
| 용해도 | 5g/L(20℃) |
| BRN | 1209251 |
| 헨리 상수 | 1.8×10-2 mol/(m3Pa) at 25℃, Duchowicz et al. (2020) |
| 유전율 | 2.7(22℃) |
| InChI | 1S/C8H19N/c1-7(2)5-9-6-8(3)4/h7-9H,5-6H2,1-4H3 |
| InChIKey | NJBCRXCAPCODGX-UHFFFAOYSA-N |
| SMILES | CC(C)CNCC(C)C |
| LogP(분배 계수) | 2.383 (est) |
| NIST | 1-Propanamine, 2-methyl-N-(2-methylpropyl)-(110-96-3) |
| EPA | Diisobutylamine (110-96-3) |
화학적 성질
The chemical reactivity of diisobutylamine is similar to other aliphatic amines and is governed by the unshared electron pair on the nitrogen atom. It is a strong base tending to form salts with acids. As with other secondary amines, diisobutylamine can be nitrosated, especially under acidic conditions, by nitrite ion or by nitrogen oxides from the air to form the carcinogenic and mutagenic N-nitrosodiisobutylamine (Olah et al 1975).
안전 및 규제
| GHS 분류 | DangerH226 (100%): Flammable liquid and vapor [Warning Flammable liquids]P210, P233, P240, P241, P242, P243, P260, P261, P264, P264+P265, P270, P271, P273, P280, P301+P316, P301+P330+P331, P302+P352, P302+P361+P354, P303+P361+P353, P304+P340, P305+P354+P338, P316, P317, P321, P330, 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 166 reports by companies from 10 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.H226: Flammable liquid and vapor [Warning Flammable liquids] |
|---|---|
| 규제 정보 | Chemical: 1-Propanamine, 2-methyl-N-(2-methylpropyl)-Status: Active Update: 25-08-2020 https://echa.europa.eu/registration-dossier/-/registered-dossier/266251-Propanamine, 2-methyl-N-(2-methylpropyl)-: HSNO Approval: HSR001251 Approved with controlsThe 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.) |
| 운송 라벨(DOT) | Flammable Liquid Corrosive |
| 화재 위험 | Special Hazards of Combustion Products: May contain toxic NOx fumes.· Flammable/combustible material.Flammable. Gives off irritating or toxic fumes (or gases) in a fire. Above 29 °C explosive vapour/air mixtures may be formed. Risk of fire and explosion on contact with strong oxidizing agents. |
| 화재 가능성 | FLAMMABLE, MODERATE FIRE RISKA dangerous fire hazard when exposed to heat or flame ... |
| 건강 유해성 | Inhalation of high concentrations of vapor will cause irritation of the respiratory tract and the lungs. Contact with liquid may result in severe skin and eye irritation. Exposure to concentrated vapors may result in corneal edema. Poisonous if swallowed. (USCG, 1999)· May cause toxic effects if inhaled or ingested. |
| 유해성 요약 | A corrosive substance that can cause injury to the skin, eyes, and respiratory tractInhalation may cause pulmonary edemaCan be absorbed through skin[ICSC] Not mutagenic in five strains of Salmonella typhimurium |
용도
용도
Diisobutylamine was used to study the effect of achiral amine on hydrogenation of ethyl pyruvate over cinchonidine-Pt/Al2O3 catalyst system. Diisobutylamine is the principal starting material for the herbicide Butylate (Zeneca).
일반 설명
Diisobutylamine appears as a clear colorless liquid with an ammonia-like odor. Insoluble in water and less dense than water. Hence floats on water. Vapors heavier than air. Toxic oxides of nitrogen produced during combustion.
제조 및 합성 방법
생산 방법
Diisobutylamine can be produced by the reaction of ammonia and butanol over a dehydration catalyst at high temperature and pressure (Hawley 1977). Alternatively, ammonia, butanol, and hydrogen can be passed over a dehydrogenation catalyst. In 1976, 18,000 tons of diisobutylamine were produced (Schweizer et al 1978). Diisobutylamine is also naturally present in foods and soil. As with other secondary amines, diisobutylamine can be nitrosated to form the highly toxic (Olah 1975) N-nitrosodiisobutylamine (Guttenplan 1987; Vlasenko et al 1981; Spiegeholder et al 1978). Thus, nitrosation of commercial preparations of diisobutylamine occurs on standing, presumably by reaction with nitrogen oxides in the air (Spiegelhalder et al 1978) and N-nitrosodiisobutylamine has been found in various fishery products (Kawabata et al 1974) and other foods (Osborne 1972; Telling 1972).