Pentylamine

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Pentylamine
Skeletal formula of pentylamine
Names
Preferred IUPAC name
Pentan-1-amine
Other names
Pentylamine
Identifiers
3D model (JSmol)
505953
ChEBI
ChemSpider
DrugBank
ECHA InfoCard 100.003.438
EC Number 203-780-2
MeSH n-amylamine
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
-69.4·10−6 cm3/mol
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
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).
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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][3]

Pentylamine exhibits reactions typical of other simple alkyl amines, i.e. protonation, alkylation, acylation, condensation with carbonyls. Like other simple aliphatic amines, pentylamine is a weak base: the pKa of [CH3(CH2)4NH3]+ is 10.21.[4]

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
  3. ^ Karsten Eller, Erhard Henkes, Roland Rossbacher, Hartmut Höke, "Amines, Aliphatic" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2005.doi:10.1002/14356007.a02_001
  4. ^ H. K. Hall, Jr. (1957). "Correlation of the Base Strengths of Amines". J. Am. Chem. Soc. 79: 5441–5444. doi:10.1021/ja01577a030.