3-Ethylpyridine Property

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

Flash point:

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)

Safety

Hazard Codes 

Xi,C

Risk Statements 

10-36/37/38-34-23/24/25

Safety Statements 

16-26-36/37-45-36/37/39

RIDADR 

UN 1993 3/PG 3

WGK Germany 

3

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

HS Code 

29333990

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

3-Ethylpyridine Chemical Properties,Usage,Production

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.