Pentylamine

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Pentylamine
Skeletal formula of pentylamine
Names
Preferred IUPAC name
Pentan-1-amine
Other names
Pentylamine
Identifiers
110-58-7 YesY
505953
ChEBI CHEBI:74848 N
ChemSpider 7769 YesY
DrugBank DB02045 YesY
EC Number 203-780-2
Jmol 3D model Interactive image
MeSH n-amylamine
PubChem 8060
RTECS number SC0300000
UN number 1106
Properties
C5H13N
Molar mass 87.17 g·mol−1
Appearance Colourless liquid
Density 0.752 g mL−1
Melting point −55 °C; −67 °F; 218 K
Boiling point 94 to 110 °C; 201 to 230 °F; 367 to 383 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
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%
Lethal dose or concentration (LD, LC):
  • 470 mg kg−1 (oral, rat)
  • 1.12 g kg−1 (dermal, rabbit)
Related compounds
Related alkanamines
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YesYN ?)
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,[1] and as a flavoring agent.[2]

References[edit]

  1. ^ Flick, Ernest W. (1998). Industrial Solvents Handbook (5th ed.). Park Ridge, NJ: William Andrew. p. 695. ISBN 0-8155-1413-1. 
  2. ^ "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