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| | Dipropylamine Basic information |
| | Dipropylamine Chemical Properties |
| Melting point | -63 °C | | Boiling point | 105-110 °C(lit.) | | density | 0.738 g/mL at 25 °C(lit.) | | vapor pressure | 38 hPa (20 °C) | | refractive index | n20/D 1.4049(lit.) | | Fp | 39 °F | | storage temp. | Store below +30°C. | | solubility | 35g/l (experimental) | | form | Liquid | | pka | pK1:10.91(+1) (25°C) | | color | Clear | | explosive limit | 1.8-9.3%(V) | | Water Solubility | soluble | | Merck | 14,3343 | | BRN | 505974 | | Stability: | Stable. Highly flammable. Incompatible with strong oxidizing agents. | | LogP | 1.33 at 23℃ | | Dissociation constant | 11 | | CAS DataBase Reference | 142-84-7(CAS DataBase Reference) | | NIST Chemistry Reference | 1-Propanamine, n-propyl-(142-84-7) | | EPA Substance Registry System | Dipropylamine (142-84-7) |
| Hazard Codes | F,C | | Risk Statements | 11-20/21/22-35 | | Safety Statements | 16-26-36/37/39-45 | | RIDADR | UN 2383 3/PG 2 | | WGK Germany | 1 | | RTECS | JL9200000 | | Autoignition Temperature | 260 °C | | TSCA | Yes | | HazardClass | 3 | | PackingGroup | II | | HS Code | 29211910 | | Hazardous Substances Data | 142-84-7(Hazardous Substances Data) | | Toxicity | LD50 orally in rats: 0.93 g/kg, H. F. Smyth et al., Am. Ind. Hyg. Assoc. J. 23, 95 (1962) |
| | Dipropylamine Usage And Synthesis |
| Chemical Properties | colourless liquid | | Chemical Properties | Dipropylamine, like the other short chain aliphatic amines, is a very strong base,
its reactivity being governed by the unshared electron pair on the nitrogen atom. It
forms a hydrate with water. The amine also can react with inorganic or organic
nitrites under acidic conditions and possibly by reaction with nitrogen oxides from
the air to form the highly mutagenic and carcinogenic N-nitrosodipropylamine
(ATSDR 1979; Olah et al; Scanlan 1983). | | Uses | n-Dipropylamine is a useful reagent for the preparation of perylene derivatives for photosensitive fluorescent resins. | | Production Methods | Dipropylamine is manufactured by reaction of propanol and ammonia over a
dehydration catalyst at high temperature and pressure (HSDB 1989). Alternatively,
propanol and ammonia can be combined with hydrogen over a dehydrogenation
catalyst. In each instance, the resulting mixture of primary, secondary, and
tertiary amines can be separated by continuous distillation and extraction (Schweizer
et al 1978). Dipropylamine is a natural component of vegetables, fish, fruits,
and other foods (Mohri 1987) and of tobacco products (WHO 1987). It also is
found in human urine (Audunsson 1988), waste water lagoons (Guzewich et al
1983) and in workplace air (Simon and Lemacon 1987).
The toxic compound, N-nitrosodipropylamine, can be produced inadvertently
by nitrosation of n-dipropylamine during various manufacturing processes that use
the diamine (ATSDR 1989). The nitrosamine, therefore, occurs as an impurity in
some dinitroaniline pesticides and rubber products. N-nitrosodipropylamine also is
found in various foodstuffs including cheese, cured meats, cooked fish and
alcoholic beverages, apparently by reaction of n-dipropylamine with the preservative
sodium nitrite (ATSDR 1979; Gross and Newberne 1977; Scanlan 1983). | | General Description | A clear colorless liquid with an ammonia-like odor. Flash point 30°F. Less dense than water. Vapors heavier than air. Toxic oxides of nitrogen produced during combustion. | | Air & Water Reactions | Highly flammable. Soluble in water. | | Reactivity Profile | Dipropylamine neutralizes acids in exothermic reactions to form salts plus water. May be incompatible with isocyanates, halogenated organics, peroxides, phenols (acidic), epoxides, anhydrides, and acid halides. Flammable gaseous hydrogen may be generated in combination with strong reducing agents, such as hydrides. | | Health Hazard | Inhalation causes severe coughing and chest pain due to irritation of air passages; can-cause lung edema; may also cause headache, nausea, faintness, and anxiety. Ingestion causes irritation and burning of mouth and stomach. Contact with eyes causes severe irritation and edema of the cornea. Contact with skin causes severe irritation. | | Health Hazard | Inhalation of dipropylamine vapors can result in severe coughing and chest pain
due to irritation of airways. Transient symptoms of exposure may include headache,
nausea, faintness, and anxiety. Prolonged breathing of vapors may result in
lung edema. Dipropylamine also can cause severe irritation and edema of the
cornea. A review of the toxicity of dipropylamine has been prepared (Anon 1987). | | Fire Hazard | Special Hazards of Combustion Products: Toxic oxides of nitrogen may form in fires. | | Industrial uses | Dipropylamine is used in the rubber industry and as a chemical intermediate in the
manufacture of the herbicides S-ethyl-di-n-propylthiocarbamate and S-propyl
di-n-propylthiocarbamate (HSDB 1989). Dipropylamine also is employed in the
purification of perfluoro compounds to convert the incompletely fluorinated
impurities to solids which are then removed by filtration. In 1984, U.S. production
was 41 million pounds. | | Safety Profile | Poison by ingestion.
Moderately toxic by shin contact and
inhalation. A skin irritant. A very dangerous
fire hazard, when exposed to heat or flame.
Can react with oxidizers. Explosion hazard
is unknown. Keep away from heat and open
flame. To fight fire, use foam, CO2, dry
chemical. When heated to decomposition it
emits toxic fumes of NOx,. See also
AMINES | | Metabolism | There is little information available on the metabolism and disposition of dipropylamine
in biological systems. The available evidence suggests that dipropylamine
is not a substrate for monoamine oxidase, but rather is inhibitory. Valiev (1974)
administered dipropylamine intraperitoneally to rats and reported it to be moderately
inhibitory to liver monoamine oxidase. Previous work by this author demonstrated
that lethal doses of dipropylamine and other secondary and tertiary amines
significantly inhibited rat liver monoamine oxidase activity (Valiev 1968).
The carcinogenic N-nitrosodipropylamine has been detected in the stomach
when dipropylamine (present in fish, vegetables and fruit juices) comes in contact
with nitrite, which is often used as a food additive in meats and smoked fish
(HSDB 1989). Further metabolism of the carcinogen N-nitrosodipropylamine
product formed upon nitrosation of dipropylamine is required to form a highly
electrophilic carbonium ion capable of alkylating DNA, etc. (Archer 1981). |
| | Dipropylamine Preparation Products And Raw materials |
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