|
|
| | ISOAMYLAMINE Basic information |
| Product Name: | ISOAMYLAMINE | | Synonyms: | 1-Amino-3-methylbutan;1-Butanamine,3-methyl-;3-methyl-1-butanamin;3-Methylbutanamine;3-METHYLBUTYLAMINE;3-METHYL-1-BUTANAMINE;1-AMINO-3-METHYLBUTANE;FEMA 3219 | | CAS: | 107-85-7 | | MF: | C5H13N | | MW: | 87.16 | | EINECS: | 203-526-0 | | Product Categories: | | | Mol File: | 107-85-7.mol |  |
| | ISOAMYLAMINE Chemical Properties |
| Melting point | -60 °C | | Boiling point | 95-97 °C (lit.) | | density | 0.751 g/mL at 25 °C (lit.) | | vapor pressure | 48hPa at 20℃ | | refractive index | n20/D 1.408(lit.) | | FEMA | 3219 | ISOPENTYLAMINE | | Fp | 65 °F | | storage temp. | Flammables area | | solubility | Chloroform, Methanol (Slightly) | | Water Solubility | Completely miscible in water | | pka | 10.6(at 25℃) | | form | Liquid | | color | Clear colorless | | Odor | at 0.10 % in propylene glycol. unpleasent ammonia | | Odor Type | ammoniacal | | biological source | synthetic | | Sensitive | Air Sensitive | | Merck | 14,5112 | | JECFA Number | 1587 | | BRN | 1209230 | | Henry's Law Constant | 3.2×10-1 mol/(m3Pa) at 25℃, Yaws (2003) | | Stability: | Volatile | | InChI | 1S/C5H13N/c1-5(2)3-4-6/h5H,3-4,6H2,1-2H3 | | InChIKey | BMFVGAAISNGQNM-UHFFFAOYSA-N | | SMILES | CC(C)CCN | | LogP | 0.139 at 25℃ | | CAS DataBase Reference | 107-85-7(CAS DataBase Reference) | | EPA Substance Registry System | 1-Butanamine, 3-methyl- (107-85-7) |
| Hazard Codes | F,C | | Risk Statements | 11-22-34-20/22 | | Safety Statements | 16-26-36/37/39-45 | | RIDADR | UN 1106 3/PG 2 | | WGK Germany | 1 | | F | 34 | | TSCA | TSCA listed | | HazardClass | 3 | | PackingGroup | II | | HS Code | 29211999 | | Storage Class | 3 - Flammable liquids | | Hazard Classifications | Acute Tox. 4 Dermal
Acute Tox. 4 Inhalation
Acute Tox. 4 Oral
Eye Dam. 1
Flam. Liq. 2
Skin Corr. 1B
STOT SE 3 |
| | ISOAMYLAMINE Usage And Synthesis |
| Description | Isopentylamine has an unpleasant ammoniacal odor. May be synthesized from isoamyl chloride and sodamide in liquid ammonia;
by reduction of isoamyl nitrile. | | Chemical Properties | Isopentylamine has an unpleasant, ammoniacal odor | | Chemical Properties | clear colorless liquid | | Chemical Properties | Isoamylamine is a colorless, flammable liquid; it is also miscible with
water, alcohol, chloroform, and ether. It has a strong ammonia odor. | | Occurrence | Reported found in rye ergot and in many botanical sources (Rosaceae, Saxifragaceae, Umbelliferae,
Caprifoliaceae); also commonly found among the degradation products of proteins. Reported found in apple, banana, grapes, kale,
rutabaga, tomato, wheat bread, cheeses, caviar, cooked beef and pork, hop oil, sherry, beer, red and white wine, cocoa, coffee, rhubarb and truffle. | | Uses | Isoamylamine is
used in organic syntheses. | | Definition | ChEBI: A primary aliphatic amine that is butan-1-amine carrying a methyl substituent at position 3. | | Preparation | From isoamyl chloride and sodamide in liquid ammonia; by reduction of isoamyl nitrile. | | General Description | Isopentylamine is an aliphatic amine that is reported to occur in wine and eggs. | | Flammability and Explosibility | Highly flammable |
| | ISOAMYLAMINE Preparation Products And Raw materials |
|