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| 3-Ethylpyridine Basic information |
| 3-Ethylpyridine Chemical Properties |
Melting point | -77 °C | Boiling point | 163-166 °C (lit.) | density | 0.954 g/mL at 25 °C (lit.) | refractive index | n20/D 1.502(lit.) | FEMA | 3394 | 3-ETHYLPYRIDINE | Fp | 120 °F | solubility | alcohol: freely soluble | pka | pK1:5.80(+1) (20°C) | form | clear liquid | color | Colorless to Almost colorless | Specific Gravity | 0.954 | Odor | at 0.10 % in dipropylene glycol. tobacco oakmoss leather | Odor Type | tobacco | Water Solubility | 270.1g/L(196 ºC) | Sensitive | Hygroscopic | JECFA Number | 1315 | Merck | 14,3848 | BRN | 106479 | Stability: | Stable. Flammable. Incompatible with strong oxidizing agents, strong acids. May be moisture sensitive. | LogP | 1.66 | CAS DataBase Reference | 536-78-7(CAS DataBase Reference) | NIST Chemistry Reference | 3-(C2H5)-pyridine(536-78-7) | EPA Substance Registry System | 3-Ethylpyridine (536-78-7) |
| 3-Ethylpyridine Usage And Synthesis |
Chemical Properties | liquid | Chemical Properties | 3-Ethylpyridine has tobacco taste and flavor. | Occurrence | Reported found in coffee, beer, whiskey, roasted chicken, tea, oatmeal, clams, shrimp and squid, cooked
chicken, dried bonito, krill, and Virginia tobacco. | Uses | 3-Ethylpyridine was used to to identify the toxicants in cigarette smoke solutions and to determine their effective doses using in vitro bioassays. | Definition | ChEBI: 3-Ethylpyridine is a member of pyridines. | Taste threshold values | Aroma characteristics at 1.0%: chemical, grainy, beany, musty and earthy, leafy tobacco-like with nutty
nuances of peanut and coffee, with raw potato nuances. | Synthesis Reference(s) | The Journal of Organic Chemistry, 31, p. 4267, 1966 DOI: 10.1021/jo01350a524 | General Description | 3-Ethylpyridine is a constituent of cigarette smoke. | Biochem/physiol Actions | 3-Ethylpyridine is degraded by Gordonia nitida sp. LE31T isolated from an industrial waste water. |
| 3-Ethylpyridine Preparation Products And Raw materials |
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