3-Acetamido-5-methylpyrazole

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3-Acetamido-5-methylpyrazole Basic information
Product Name:3-Acetamido-5-methylpyrazole
Synonyms:3-Acetamido-5-methylpyrazole;N-(5-Methyl-1H-pyrazol-3-yl);N-(5-methyl-1H-pyrazol-3-yl)acetamide;N-(5-Methyl-2H-pyrazol-3-yl)acetamide;Acetamide, N-(5-methyl-1H-pyrazol-3-yl)-
CAS:83725-05-7
MF:C6H9N3O
MW:139.16
EINECS:
Product Categories:
Mol File:83725-05-7.mol
3-Acetamido-5-methylpyrazole Structure
3-Acetamido-5-methylpyrazole Chemical Properties
Boiling point 410.8±25.0 °C(Predicted)
density 1.261
storage temp. Sealed in dry,Room Temperature
pka12.88±0.10(Predicted)
Safety Information
MSDS Information
3-Acetamido-5-methylpyrazole Usage And Synthesis
Synthesis
3-Amino-5-methylpyrazole

31230-17-8

Acetic anhydride

108-24-7

3-Acetamido-5-methylpyrazole

83725-05-7

4.1.1 Synthesis of N-(5-methyl-1H-pyrazol-3-yl)-acetamide (2): 5-methyl-1H-pyrazol-3-amine (1) (10 g, 103 mmol) was dissolved in 100 mL of distilled water and sodium bicarbonate (NaHCO3) (26 g, 309 mmol) was added slowly. Subsequently, acetic anhydride (19.5 mL, 206 mmol) was added dropwise and the resulting suspension was heated and refluxed for 16 hours (the reaction process was monitored by thin layer chromatography (TLC)). Upon completion of the reaction, the mixture was cooled to room temperature and white crystals were observed to precipitate slowly. The precipitate was collected by filtration, washed with distilled water and dried to afford the target product N-(5-methyl-1H-pyrazol-3-yl)-acetamide (2) (6.2 g, 44 mmol, 43% yield), which did not require further purification. The melting point of the product was 210-211 °C; 1H NMR (400 MHz, DMSO-d6) δ 11.92 (s, 1H), 10.19 (s, 1H), 6.24 (s, 1H), 2.17 (s, 3H), 1.96 (s, 3H).

References[1] European Journal of Medicinal Chemistry, 2018, vol. 158, p. 428 - 441
3-Acetamido-5-methylpyrazole Preparation Products And Raw materials
Raw materials3-Amino-5-methylpyrazole-->Acetic anhydride-->Sodium bicarbonate
Tag:3-Acetamido-5-methylpyrazole(83725-05-7) Related Product Information
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