n -butylamine
Structural formula | ||||||||||||||||||||||
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General | ||||||||||||||||||||||
Surname | n -butylamine | |||||||||||||||||||||
other names |
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Molecular formula | C 4 H 11 N | |||||||||||||||||||||
Brief description |
colorless to yellowish liquid with a characteristic, ammonia-like odor |
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properties | ||||||||||||||||||||||
Molar mass | 73.14 g mol −1 | |||||||||||||||||||||
Physical state |
liquid |
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density |
0.74 g cm −3 |
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Melting point |
−50 ° C |
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boiling point |
78 ° C |
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Vapor pressure |
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solubility |
completely miscible with water and ethanol |
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Refractive index |
1.4031 (20 ° C) |
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safety instructions | ||||||||||||||||||||||
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MAK |
DFG / Switzerland: 2 ml m −3 or 6.1 mg m −3 |
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Toxicological data | ||||||||||||||||||||||
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C |
n -Butylamine is a chemical compound that is produced in the chemical and pharmaceutical industries as an intermediate in the synthesis of organic substances. It is a primary amine. n -Butylamine belongs to the group of aliphatic amines , more precisely the butylamines and is isomeric to isobutylamine , sec -butylamine and tert -butylamine .
The common name Norvalamin is derived from the amino acid Norvaline . By decarboxylation of norvaline produced n -butylamine.
Occurrence
n -Butylamine occurs naturally in some fruits (such as tomatoes) and foods.
Extraction and presentation
n -Butylamine is formed when n -butanol or n -butanal is reacted with ammonia in the presence of catalysts . It can also be produced from valeric acid by the so-called Schmidt reaction .
properties
Safety-related parameters
n-Butylamine forms highly flammable vapor-air mixtures. The compound has a flash point of −14 ° C. The explosion range lies between 1.7% by volume (50 g · m −3 ) as the lower explosion limit (LEL) and 10% by volume (304 g · m −3 ) as the upper explosion limit (UEL). The limit gap width was determined to be 0.92 mm. This results in an assignment to explosion group IIA. The ignition temperature is 310 ° C. The substance therefore falls into temperature class T2.
use
n -butylamine is an intermediate in the preparation of various organic compounds such as dyes, drugs, pesticides , plasticizers , emulsifiers , corrosion inhibitors , adhesives, and can be used as a solvent in the titration may be used. It is also used as a flavoring in foods.
safety instructions
Contact with the liquid or its solutions can cause acute burns to the skin or eyes. n-Butylamine is irritating when inhaled.
Individual evidence
- ↑ a b c d e f g h i j k l m n o p q r Entry on butylamine in the GESTIS substance database of the IFA , accessed on April 8, 2019(JavaScript required) .
- ↑ www.chemistryworld.de
- ↑ David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 90th edition. (Internet version: 2010), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-76.
- ↑ Entry on Butylamine in the Classification and Labeling Inventory of the European Chemicals Agency (ECHA), accessed on February 1, 2016. Manufacturers or distributors can expand the harmonized classification and labeling .
- ↑ Swiss Accident Insurance Fund (Suva): Limit values - current MAK and BAT values (search for 109-73-9 or N-butylamine ), accessed on November 2, 2015.
- ↑ Data sheet N-Butylamine (PDF) from Merck , accessed on January 19, 2011.
- ↑ a b George A. Burdock: Fenaroli's Handbook of Flavor Ingredients, Fourth Edition . CRC Press, 2001, ISBN 978-1-4398-6327-5 , pp. 186 ( limited preview in Google Book search).
- ↑ Heinz Becker, Werner Berger, Günter Domschke: Organicum Practical Handbook of Organic Chemistry . Elsevier, 2013, ISBN 978-1-4831-4628-7 , pp. 598 ( limited preview in Google Book search).
- ↑ a b c E. Brandes, W. Möller: Safety-related parameters. Volume 1: Flammable Liquids and Gases. Wirtschaftsverlag NW - Verlag für neue Wissenschaft, Bremerhaven 2003.
- ^ DR Buhler, DJ Reed: Nitrogen and Phosphorus Solvents . Elsevier, 2013, ISBN 978-1-4832-9020-1 , pp. 17 ( limited preview in Google Book search).
- ↑ George A. Burdock: Encyclopedia of Food and Color Additives . CRC Press, 1997, ISBN 978-0-8493-9412-6 , pp. 320 ( limited preview in Google Book search).