| | 1,5-Diaminopentane Basic information |
| | 1,5-Diaminopentane Chemical Properties |
| Melting point | 9 °C | | Boiling point | 178-180 °C(lit.) | | density | 0.873 g/mL at 25 °C(lit.) | | vapor pressure | 1.29-17hPa at 20-25℃ | | refractive index | n20/D 1.458(lit.) | | Fp | 145 °F | | solubility | 1 M HCl: soluble0.5g/10 mL, clear, colorless | | pka | 10.05(at 25℃) | | form | Liquid | | color | Clear colorless to yellow | | Odor | characteristic odor | | Water Solubility | soluble | | Sensitive | Air Sensitive & Hygroscopic | | Merck | 14,1609 | | BRN | 1697256 | | Stability: | Stable. Incompatible with acid chlorides, acids, acid anhydrides, strong oxidizing agents, carbon dioxide. | | InChIKey | VHRGRCVQAFMJIZ-UHFFFAOYSA-N | | LogP | -0.3--0.15 at 21℃ | | CAS DataBase Reference | 462-94-2(CAS DataBase Reference) | | NIST Chemistry Reference | 1,5-Diaminopentane(462-94-2) | | EPA Substance Registry System | Cadaverine (462-94-2) |
| | 1,5-Diaminopentane Usage And Synthesis |
| Chemical Properties | colourless to light yellow liquid with a very unpleasant smell | | Uses | 1,5-Diaminopentane is mainly used in organic synthesis. | | Uses | Cadaverine is a diamine that can be used in hetarylation with halopyridines (2-bromo, 2-iodo, and 3-iodo-pyridines) to synthesize N,N′-dipyridinyl diamine derivatives in the presence of CuI-2-isobutyrylcyclohexanone as a catalyst. It can also be used to synthesize a poly-imidazolium polymer with high thermal stability by reacting with acetic acid, pyruvaldehyde and formaldehyde by modified Debus-Radziszewski reaction. | | Definition | ChEBI: An alkane-alpha,omega-diamine comprising a straight-chain pentane core with amino substitutents at positions 1 and 5. A colourless syrupy liquid diamine with a distinctive unpleasant odour, it is a homologue of putresceine
and is formed by the bacterial decarboxylation of lysine that occurs during protein hydrolysis during putrefaction of animal tissue. It is also found in plants such as soyabean. | | General Description | Cadaverine, a biogenic amine, belongs to the class of aliphatic diamines and is commonly found in food products including cheese, fish products, fermented sausages, fish sauces, etc. It can be used as a freshness marker and as an indicator of microbial spoilage since it is most commonly identified in food products as a result of inappropriate storage conditions and microbial contamination. | | Flammability and Explosibility | Notclassified | | Safety Profile | Poison by intravenous, rectal, and subcutaneous routes. Moderately toxic by skin contact. An irritant, sensitizer, and allergen. Mutagenic data. When heated to decomposition it emits highly toxic fumes of NOx. | | Purification Methods | Purify the base by distillation, after standing over KOH pellets (at room temperature, i.e. liquid form). Its dihydrochloride has m 275o (sublimes in a vacuum), and its tetraphenyl boronate has m 164o. [Schwarzenbach et al. Helv Chim Acta 35 2333 1952, Beilstein 4 IV 1310.] |
| | 1,5-Diaminopentane Preparation Products And Raw materials |
| Raw materials | L-Lysine-->Glutaronitrile | | Preparation Products | 5-(Diethylamino)pentylamine-->Carbamic acid, N,N'-1,5-pentanediylbis-, C,C'-bis(1,1-dimethylethyl) ester-->N'-methylpentane-1,5-diamine-->N-Boc-cadaverine-->2-N-(5-AMINOPENTYL)-AMINO-5-BROMOPYRIDINE
-->1,5-Diisothiocyanatopentane-->CarbaMic acid, [5-(2,5-dihydro-2,5-dioxo-1H-pyrrol-1-yl)pentyl]-, 1,1-diMethylethyl ester |
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