Pyrazine

Names

[ CAS No. ]:
290-37-9

[ Name ]:
Pyrazine

[Synonym ]:
Paradiazine
EINECS 206-027-6
Piazine
MFCD00006122
1,4-Diazabenzene
Pyrazine
1,4-Diazine
p-Diazine

Chemical & Physical Properties

[ Density]:
1.1±0.1 g/cm3

[ Boiling Point ]:
118.6±13.0 °C at 760 mmHg

[ Melting Point ]:
50-56 °C(lit.)

[ Molecular Formula ]:
C₄H₄N₂

[ Molecular Weight ]:
80.088

[ Flash Point ]:
55.6±0.0 °C

[ Exact Mass ]:
80.037445

[ PSA ]:
25.78000

[ LogP ]:
-0.28

[ Vapour Pressure ]:
19.7±0.2 mmHg at 25°C

[ Index of Refraction ]:
1.503

[ Storage condition ]:
Flammables area

[ Stability ]:
Stable. Highly flammable. Incompatible with acids, oxidizing agents.

[ Water Solubility ]:
SOLUBLE

MSDS

Toxicological Information

CHEMICAL IDENTIFICATION

RTECS NUMBER :: UQ2015000

CHEMICAL NAME :: Pyrazine

CAS REGISTRY NUMBER :: 290-37-9

LAST UPDATED :: 199710

DATA ITEMS CITED :: 7

MOLECULAR FORMULA :: C4-H4-N2

MOLECULAR WEIGHT :: 80.10

WISWESSER LINE NOTATION :: T6N DNJ

HEALTH HAZARD DATA

ACUTE TOXICITY DATA

TYPE OF TEST :: LD50 - Lethal dose, 50 percent kill

ROUTE OF EXPOSURE :: Intraperitoneal

SPECIES OBSERVED :: Rodent - mouse

DOSE/DURATION :: 2730 mg/kg

TOXIC EFFECTS :: Details of toxic effects not reported other than lethal dose value

MUTATION DATA

TYPE OF TEST :: Cytogenetic analysis

TEST SYSTEM :: Rodent - hamster Ovary

DOSE/DURATION :: 2500 mg/L

REFERENCE :: FCTXAV Food and Cosmetics Toxicology. (London, UK) V.1-19, 1963-81. For publisher information, see FCTOD7. Volume(issue)/page/year: 18,581,1980 *** NIOSH STANDARDS DEVELOPMENT AND SURVEILLANCE DATA *** NIOSH OCCUPATIONAL EXPOSURE SURVEY DATA : NOES - National Occupational Exposure Survey (1983) NOES Hazard Code - X5605 No. of Facilities: 3 (estimated) No. of Industries: 1 No. of Occupations: 3 No. of Employees: 61 (estimated) No. of Female Employees: 3 (estimated)

Safety Information

[ Symbol ]:

GHS02, GHS07

[ Signal Word ]:
Danger

[ Hazard Statements ]:
H228-H315-H319-H335

[ Precautionary Statements ]:
P210-P261-P305 + P351 + P338

[ Personal Protective Equipment ]:
dust mask type N95 (US);Eyeshields;Gloves

[ Hazard Codes ]:
Xi,F

[ Risk Phrases ]:
R36/37/38:Irritating to eyes, respiratory system and skin . R11:Highly Flammable.

[ Safety Phrases ]:
S26-S36-S16

[ RIDADR ]:
UN 1325 4.1/PG 2

[ WGK Germany ]:
3

[ RTECS ]:
UQ2015000

[ Packaging Group ]:
III

[ Hazard Class ]:
4.1

[ HS Code ]:
29339990

Synthetic Route

Click to get detail synthetic route

Precursor & DownStream

Precursor

Pyrazinecarbonitrile
Piperazine
1,2-Ethanediamine
Glycerol
2,5-Dimethylpyrazine
2-Aminoethanol
2-Chloropyrazine
methyl iodide
[magnesium(borohydride)2(pyrazine)2]
Propylene Glycol

DownStream

2-(4-Methoxyphenyl)pyrazine
2-Iodopyrazine
2,2′-bipyrazine
2,5-Diiodopyrazine
2,6-Dichloropyrazine
2-Chloropyrazine
2,5-Dichloropyrazine
2,3-Dichloropyrazine
tetramethylbiphosphine disulfide
1,4-Bis(dimethylthiophosphinyl)-1,4-dihydropyrazin

Customs

[ HS Code ]: 2933990090

[ Summary ]:
2933990090. heterocyclic compounds with nitrogen hetero-atom(s) only. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:20.0%

Articles

The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems.

J. Food Sci. 80 , C2140-6, (2015)

Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrat...

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.

J. Agric. Food Chem. 63 , 5364-72, (2015)

Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused o...