Pentylamine
 | |
| Names | |
|---|---|
| Preferred IUPAC name
Pentanamine | |
| Systematic IUPAC name
Pentan-1-amine[1] | |
Other names
| |
| Identifiers | |
110-58-7  | |
| 505953 | |
| ChEBI | CHEBI:74848  |
| ChemSpider | 7769 |
| DrugBank | DB02045 |
| EC Number | 203-780-2 |
| Jmol interactive 3D | 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 | |
| Henry's law constant (kH) |
410 μmol Pa−1 kg−1 |
| Refractive index (nD) |
1.411 |
| Thermochemistry | |
| 218 J K−1 mol−1 (at −75 °C) | |
| Hazards | |
| GHS pictograms |    |
| GHS signal word | DANGER |
| H225, H302, H312, H314, H331 | |
| P210, P261, P280, P305+351+338, P310 | |
| EU classification (DSD) |
 F  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): | |
| LD50 (Median dose) |
|
| Related compounds | |
| Related alkanamines |
|
| 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 | |
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
- ↑ "n-amylamine - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 26 March 2005. Identification and Related Records. Retrieved 26 May 2012.
- ↑ Flick, Ernest W. (1998). Industrial Solvents Handbook (5th ed.). Park Ridge, NJ: William Andrew. p. 695. ISBN 0-8155-1413-1.
- ↑ "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
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