1-氨基甲酰基哌啶

1-氨基甲酰基哌啶名称

[ CAS 号 ]:
2158-03-4

[ 中文名 ]:
1-氨基甲酰基哌啶

[ 英文名 ]:
1-Piperidinecarboxamide

[中文别名 ]:

1-哌啶甲酰胺

[英文别名 ]:

piperidine carboxamide
Piperidine-N-carbonic acid amide
piperidino carboxamide
N,N-Pentamethyleneurea
1-Carbamylpiperidine
piperidylcarboxamide
N-carbamoylpiperidine
piperidine-amide
MFCD00075305
1-Piperidinecarboxamide

1-氨基甲酰基哌啶物理化学性质

[ 密度 ]:
1.105g/cm3

[ 沸点 ]:
227.3ºC at 760mmHg

[ 熔点 ]:
104-106ºC(lit.)

[ 分子式 ]:
C₆H₁₂N₂O

[ 分子量 ]:
128.17200

[ 闪点 ]:
91.2ºC

[ 精确质量 ]:
128.09500

[ PSA ]:
46.33000

[ LogP ]:
1.18920

[ 蒸汽压 ]:
0.0783mmHg at 25°C

[ 折射率 ]:
1.511

1-氨基甲酰基哌啶MSDS

1-氨基甲酰基哌啶毒性和生态

CHEMICAL IDENTIFICATION

RTECS NUMBER :: TM5975700

CHEMICAL NAME :: 1-Piperidinecarboxamide

CAS REGISTRY NUMBER :: 2158-03-4

BEILSTEIN REFERENCE NO. :: 0112517

LAST UPDATED :: 199701

DATA ITEMS CITED :: 2

MOLECULAR FORMULA :: C6-H12-N2-O

MOLECULAR WEIGHT :: 128.20

WISWESSER LINE NOTATION :: T6NTJ AVZ

HEALTH HAZARD DATA

ACUTE TOXICITY DATA

TYPE OF TEST :: LDLo - Lowest published lethal dose

ROUTE OF EXPOSURE :: Intraperitoneal

SPECIES OBSERVED :: Rodent - mouse

DOSE/DURATION :: 2050 mg/kg

TOXIC EFFECTS :: Behavioral - general anesthetic

REFERENCE :: JPETAB Journal of Pharmacology and Experimental Therapeutics. (Williams & Wilkins Co., 428 E. Preston St., Baltimore, MD 21202) V.1- 1909/10- Volume(issue)/page/year: 61,175,1937

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1-氨基甲酰基哌啶安全信息

[ 危险品运输编码 ]:
NONH for all modes of transport

[ RTECS号 ]:
TM5975700

[ 海关编码 ]:
2933399090

1-氨基甲酰基哌啶合成路线

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1-氨基甲酰基哌啶海关

[ 海关编码 ]: 2933399090

[ 中文概述 ]:
2933399090. 其他结构含非稠合吡啶环的化合物. 增值税率:17.0%. 退税率:13.0%. 监管条件:无. 最惠国关税:6.5%. 普通关税:20.0%

[ 申报要素 ]: 品名, 成分含量, 用途, 乌洛托品请注明外观, 6－己内酰胺请注明外观, 签约日期

[ 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%

1-氨基甲酰基哌啶文献

Pharmacological characterisation of capsaicin-induced relaxations in human and porcine isolated arteries.

Naunyn Schmiedebergs Arch. Pharmacol. 375 , 29-38, (2007)

Capsaicin, a pungent constituent from red chilli peppers, activates sensory nerve fibres via transient receptor potential vanilloid receptors type 1 (TRPV1) to release neuropeptides like calcitonin ge...

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