p-Anisidine

p-Anisidine
Names
	IUPAC name 4-Methoxyaniline
Identifiers
CAS Number	104-94-9 ;
3D model (JSmol)	Interactive image;
ChEMBL	ChEMBL295652 ;
ChemSpider	13869414 ;
ECHA InfoCard	100.002.959
EC Number	203-254-2;
KEGG	C19326 ;
UN number	2431
CompTox Dashboard (EPA)	DTXSID7024532 ;
	InChI InChI=1S/C7H9NO/c1-9-7-4-2-6(8)3-5-7/h2-5H,8H2,1H3 Key: BHAAPTBBJKJZER-UHFFFAOYSA-N ; InChI=1/C7H9NO/c1-9-7-4-2-6(8)3-5-7/h2-5H,8H2,1H3;
	SMILES COc1ccc(cc1)N;
Properties
Chemical 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
Vapor pressure	0.006 mmHg (25 °C)
Refractive index (nD)	1.5559
Hazards
Flash point	122 °C (252 °F; 395 K)
Autoignition; temperature	515 °C (959 °F; 788 K)
	Lethal dose or concentration (LD, LC):
LD50 (median dose)	2900 mg/kg (rabbit, oral); 1300 mg/kg (mouse, oral); 1400 mg/kg (rat, oral)
LDLo (lowest published)	1000 mg/kg (mouse, oral)
	NIOSH (US health exposure limits):
PEL (Permissible)	TWA 0.5 mg/m3 [skin]
REL (Recommended)	TWA 0.5 mg/m3 [skin]
IDLH (Immediate danger)	50 mg/m3
Related compounds
Related compounds	o-Anisidine; m-Anisidine
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

para-Anisidine (p-anisidine), a grey-brown solid, is the most toxic^[4] 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.^[5] 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.^[6]

References

^ ^a ^b ^c ^d NIOSH Pocket Guide to Chemical Hazards. "#0035". National Institute for Occupational Safety and Health (NIOSH).
^ 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..
^ ^a ^b "p-Anisidine". Immediately Dangerous to Life or Health Concentrations (IDLH). National Institute for Occupational Safety and Health (NIOSH).
^ http://www.sigmaaldrich.com/catalog/product/aldrich/a88255?lang=de&region=DE
^ "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.

External links

International Chemical Safety Card 0971
NIOSH Pocket Guide to Chemical Hazards. "#0035". National Institute for Occupational Safety and Health (NIOSH).

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[NIOSH-1] NIOSH Pocket Guide to Chemical Hazards. "#0035". National Institute for Occupational Safety and Health (NIOSH).

[2] 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..

[IDLH-3] "p-Anisidine". Immediately Dangerous to Life or Health Concentrations (IDLH). National Institute for Occupational Safety and Health (NIOSH).

[4] ttp://www.sigmaaldrich.com/catalog/product/aldrich/a88255?lang=de&region=DE

[AOCS-5] "AOCS Official Method Cd 18-90". American Oil Chemists' Society. Retrieved 26 February 2013.

[Steele-6] 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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