5-Ethyl-2-methylpyridine structure
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Common Name | 5-Ethyl-2-methylpyridine | ||
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CAS Number | 104-90-5 | Molecular Weight | 121.180 | |
Density | 0.9±0.1 g/cm3 | Boiling Point | 176.0±9.0 °C at 760 mmHg | |
Molecular Formula | C8H11N | Melting Point | -70.9 °C | |
MSDS | Chinese USA | Flash Point | 66.1±0.0 °C | |
Symbol |
GHS05, GHS06 |
Signal Word | Danger |
Name | 5-Ethyl-2-methylpyridine |
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Synonym | More Synonyms |
Density | 0.9±0.1 g/cm3 |
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Boiling Point | 176.0±9.0 °C at 760 mmHg |
Melting Point | -70.9 °C |
Molecular Formula | C8H11N |
Molecular Weight | 121.180 |
Flash Point | 66.1±0.0 °C |
Exact Mass | 121.089149 |
PSA | 12.89000 |
LogP | 2.18 |
Vapour density | 4.2 (vs air) |
Vapour Pressure | 1.5±0.3 mmHg at 25°C |
Index of Refraction | 1.500 |
Stability | Stable. Hygroscopic. Combustible. Incompatible with strong oxidizing agents. |
Water Solubility | practically insoluble |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
MUTATION DATA
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Symbol |
GHS05, GHS06 |
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Signal Word | Danger |
Hazard Statements | H302-H311 + H331-H314 |
Precautionary Statements | P261-P280-P305 + P351 + P338-P310 |
Personal Protective Equipment | Faceshields;full-face respirator (US);Gloves;Goggles;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
Hazard Codes | C:Corrosive |
Risk Phrases | R20/21/22;R34 |
Safety Phrases | S26-S36/37/39-S45-S61 |
RIDADR | UN 2300 6.1/PG 3 |
WGK Germany | 3 |
RTECS | TJ6825000 |
Packaging Group | III |
Hazard Class | 6.1 |
HS Code | 2942000000 |
Precursor 10 | |
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DownStream 10 | |
HS Code | 2933399090 |
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Summary | 2933399090. other compounds containing an unfused pyridine ring (whether or not hydrogenated) in the structure. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0% |
QSAR study on permeability of hydrophobic compounds with artificial membranes.
Bioorg. Med. Chem. 15 , 3756-67, (2007) We previously reported a classical quantitative structure-activity relationship (QSAR) equation for permeability coefficients (P(app-pampa)) by parallel artificial membrane permeation assay (PAMPA) of... |
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Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
J. Dairy Sci. 85(6) , 1362-9, (2002) The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neutral fractions. The ... |
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A Study of the Behavior of Maillard Reaction Products Analyzed by Solid-Phase Microextraction—Gas Chromatography—Mass Selective Detection. Coleman WM
J. Chromatogr. Sci. 34(5) , 213-218, (1996)
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MFCD00006344 |
EINECS 203-250-0 |
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