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CAS number 104-94-9 YesY
ChemSpider 13869414 YesY
EC-number 203-254-2
UN number 2431
KEGG C19326 N
Jmol-3D images Image 1
Molecular formula C7H9NO
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
EU Index 612-112-00-2
Flash point 122 °C (252 °F; 395 K)
Autoignition temperature 515 °C (959 °F; 788 K)
Related compounds
Related compounds o-Anisidine
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
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Infobox references

para-Anisidine (p-anisidine), a grey-brown solid, is the most toxic[2] 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.[3] 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.[4]


  1. ^ 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. .
  2. ^ http://www.sigmaaldrich.com/catalog/product/aldrich/a88255?lang=de&region=DE
  3. ^ "AOCS Official Method Cd 18-90". American Oil Chemists' Society. Retrieved 26 February 2013. 
  4. ^ 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. 

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