p-Anisidine

p-Anisidine

Names
IUPAC name 4-Methoxyaniline
Identifiers
CAS Number	104-94-9
ChEMBL	ChEMBL295652
ChemSpider	13869414
EC Number	203-254-2
Jmol interactive 3D	Image
KEGG	C19326
UN number	2431
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[1]
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)[2]
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)[3]
LDLo (Lowest published)	1000 mg/kg (mouse, oral)[3]
US health exposure limits (NIOSH):
PEL (Permissible)	TWA 0.5 mg/m^3 [skin][2]
REL (Recommended)	TWA 0.5 mg/m^3 [skin][2]
IDLH (Immediate danger	50 mg/m^3[2]
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).
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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

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. "NIOSH Pocket Guide to Chemical Hazards #0035". National Institute for Occupational Safety and Health (NIOSH).
3. "p-Anisidine". Immediately Dangerous to Life and Health. National Institute for Occupational Safety and Health (NIOSH).
4. http://www.sigmaaldrich.com/catalog/product/aldrich/a88255?lang=de&region=DE
5. "AOCS Official Method Cd 18-90". American Oil Chemists' Society. Retrieved 26 February 2013.
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.

External links

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