|Jmol-3D images||Image 1|
|Molar mass||123.15 g/mol|
|Density||1.071 (57 °C)|
|Melting point||56 to 59 °C (133 to 138 °F; 329 to 332 K)|
|Boiling point||243 °C (469 °F; 516 K)|
|Solubility in water||soluble|
|Solubility||soluble in ethanol, diethyl ether, acetone, benzene|
|Refractive index (nD)||1.5559|
|Flash point||122 °C (252 °F; 395 K)|
|Autoignition temperature||515 °C (959 °F; 788 K)|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
para-Anisidine (p-anisidine), a grey-brown solid, is the most toxic of the three isomers of anisidine and causes blood damage upon oral ingestion, inhalation or skin contact. If heated strongly, it may release very toxic fumes of nitrogen oxides.
p-Anisidine reacts with secondary oxidation products such as aldehydes and ketones in fats and oils to form products that absorb at 350 nm wavelength of light; therefore, it is used as an official method for detecting them by the American Oil Chemists' Society. It is particularly good at detecting unsaturated aldehydes, which are the ones that are most likely to generate unacceptable flavors, making it particularly useful in food quality testing.
- Weast, Robert C., ed. (1981). CRC Handbook of Chemistry and Physics (62nd ed.). Boca Raton, FL: CRC Press. p. C-98. ISBN 0-8493-0462-8..
- "AOCS Official Method Cd 18-90". American Oil Chemists' Society. Retrieved 26 February 2013.
- Steele, Robert (2004). Understanding and Measuring the Shelf-Life of Food. Woodhead Publishing in Food Science and Technology Series. Woodhead Publishing. p. 136. ISBN 1855737329.
|This article about an amine is a stub. You can help Wikipedia by expanding it.|