Pentylamine

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Pentylamine
Skeletal formula of pentylamine
Names
Preferred IUPAC name
Pentanamine
Systematic IUPAC name
Pentan-1-amine[1]
Other names
  • 1-Aminopentane
  • n-Amylamine
Identifiers
505953
110-58-7 YesY
ChEBI CHEBI:74848 N
ChemSpider 7769 YesY
DrugBank DB02045 YesY
EC number 203-780-2
Jmol-3D images Image
MeSH n-amylamine
PubChem 8060
RTECS number SC0300000
UN number 1106
Properties
C5H13N
Molar mass 87.16 g·mol−1
Appearance Colourless liquid
Density 0.752 g mL−1
Melting point −55 °C; −67 °F; 218 K
Boiling point 94 °C; 201 °F; 367 K
Miscible
410 μmol Pa−1 kg−1
1.411
Thermochemistry
218 J K−1 mol−1 (at −75 °C)
Hazards
GHS pictograms The flame pictogram in the Globally Harmonized System of Classification and Labelling of Chemicals (GHS) The corrosion pictogram in the Globally Harmonized System of Classification and Labelling of Chemicals (GHS) The skull-and-crossbones pictogram in the Globally Harmonized System of Classification and Labelling of Chemicals (GHS)
GHS signal word DANGER
H225, H302, H312, H314, H331
P210, P261, P280, P305+351+338, P310
EU classification Highly Flammable F Corrosive C
R-phrases R11, R20/21/22, R34
S-phrases S16, S26, S33, S36/37/39, S45
Flash point 1 °C (34 °F; 274 K)
Explosive limits 2.2–22%
  • 470 mg kg−1 (oral, rat)
  • 1.12 g kg−1 (dermal, rabbit)
Related compounds
Related alkanamines
Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 N verify (what isYesY/N?)
Infobox references

Pentylamine is a chemical compound with the formula CH3(CH2)4NH2. It is used as a solvent, as a raw material in the manufacture of a variety of other compounds, including dyes, emulsifiers, and pharmaceutical products,[2] and as a flavoring agent.[3]

References[edit]

  1. ^ "n-amylamine - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 26 March 2005. Identification and Related Records. Retrieved 26 May 2012. 
  2. ^ Flick, Ernest W. (1998). Industrial Solvents Handbook (5th ed. ed.). Park Ridge, NJ: William Andrew. p. 695. ISBN 0-8155-1413-1. 
  3. ^ "JECFA Evaluations-PENTYLAMINE. Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives" (January 31, 2006). Retrieved on 2008-07-25