5-Ethyl-2-methylpyridine Property

Melting point:

-70.9 °C

Boiling point:

178 °C (lit.)

Density 

0.919 g/mL at 25 °C (lit.)

vapor density 

4.2 (vs air)

vapor pressure 

1.853hPa at 20℃

refractive index 

n20/D 1.497(lit.)

FEMA 

3546 | 5-ETHYL-2-METHYLPYRIDINE

Flash point:

151 °F

storage temp. 

Store below +30°C.

solubility 

12.0g/l

pka

pK1:6.51(+1) (20°C)

form 

clear liquid

color 

Colorless to Light orange to Yellow

Specific Gravity

0.921 (20/4℃)

Odor

at 0.10 % in propylene glycol. nutty strong raw potato roasted earthy

Odor Type

nutty

Water Solubility 

practically insoluble

JECFA Number

1318

Merck 

14,3844

BRN 

109269

Stability:

Stable. Hygroscopic. Combustible. Incompatible with strong oxidizing agents.

InChIKey

NTSLROIKFLNUIJ-UHFFFAOYSA-N

LogP

2.1 at 22℃

CAS DataBase Reference

104-90-5(CAS DataBase Reference)

NIST Chemistry Reference

Pyridine, 5-ethyl-2-methyl-(104-90-5)

EPA Substance Registry System

5-Ethyl-2-methylpyridine (104-90-5)

Safety

Hazard Codes 

C,N

Risk Statements 

20/22-34-20/21/22-52/53

Safety Statements 

26-36/37/39-45-61

RIDADR 

UN 2300 6.1/PG 3

WGK Germany 

3

RTECS 

TJ6825000

Hazard Note 

Corrosive

TSCA 

Yes

HazardClass 

6.1

PackingGroup 

III

HS Code 

29333990

Hazardous Substances Data

104-90-5(Hazardous Substances Data)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H302Harmful if swallowed

H311Toxic in contact with skin

H314Causes severe skin burns and eye damage

Precautionary statements

P270Do not eat, drink or smoke when using this product.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P301+P312IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.

P301+P330+P331IF SWALLOWED: Rinse mouth. Do NOT induce vomiting.

P303+P361+P353IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.

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

5-Ethyl-2-methylpyridine Chemical Properties,Usage,Production

Uses

5-Ethyl-2-methylpyridine is found in alcoholic beverages. 5-Ethyl-2-methylpyridine is present in dry red beans, cocoa, tea and whisky. 5-Ethyl-2-methylpyridine is a flavouring agent. 5-Ethyl-2-methylpyridine is one of the components that contribute to the nutty, roasted aroma in the Parmigiano-Reggiano cheese.

Description

2-Methyl-5-ethyl pyridine is a colorless liquidwith a sharp, aromatic odor. Molecular weight = 121.20;Boiling point = 128℃; Flash point = 39℃; also listed at68℃; Autoignition temperature 5 538℃. Explosive limits:LEL 5 1.1%; UEL 5 6.6%. Hazard Identification (based onNFPA-704 M Rating System): Health 2, Flammability 2,Reactivity 0. Slightly soluble in water.

Chemical Properties

2-Methyl-5-ethyl pyridine is a colorless liquid with a sharp, aromatic odor.

Chemical Properties

5-Ethyl-2-methylpyridine has a sharp penetrating aromatic aroma.

Occurrence

Reported in dry red beans, cocoa, tea, whiskey, peppermint oil, roasted and fried chicken, cocoa, coffee and cooked shrimps.

Uses

Perfume composition

Uses

5-Ethyl-2-methylpyridine is used as specific solvent and as intermediate for several chemical reactions. Attributes PIS available on request. Please contact us. Contact

Definition

ChEBI: 5-Ethyl-2-methylpyridine is a member of methylpyridines.

Preparation

Prepared by heating acetaldehyde ammonia in a double volume of absolute alcohol; by heating ammonia water and paraldehyde in presence of ammonium acetate.

Aroma threshold values

Detection: 19 ppb

General Description

A colorless to yellow liquid. Insoluble in water and more dense than water. Hence sinks in water. Contact may slightly irritate the skin, eyes, and mucous membranes. May be toxic by ingestion. Used to make other chemicals.

Air & Water Reactions

Insoluble in water.

Reactivity Profile

5-Ethyl-2-methylpyridine 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. May generate hydrogen, a flammable gas, in combination with strong reducing agents such as hydrides. A mixture of nitric acid and methyl ethyl pyridine was placed in an autoclave and heated and stirred for 40 minutes. The emergency vent opened due to a sudden pressure rise, then an explosion occurred after about 90 seconds [Chem. Eng. News 30:3348. 1952].

Hazard

Toxic. Corrosive and strong irritant to tis-sue.

Health Hazard

Breathing of vapors will cause vomiting and chest discomfort. Contact with liquid causes skin and eye burns.

Fire Hazard

Special Hazards of Combustion Products: Irritating vapors are generated when heated

Flammability and Explosibility

Non flammable

Safety Profile

Poison by ingestion and subcutaneous routes. Moderately toxic by skin contact. iMildly toxic by inhalation. Corrosive. A severe skin and eye irritant. Flammable when exposed to heat or flame; can react vigorously with oxidizers. Potentially explosive reaction with nitric acid at 145℃/14.5 bar. To fight fire, use alcohol foam. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALDEHYDES.

Potential Exposure

In manufacture of nicotinic acid, vinyl pyridine monomer; in intermediates for insecticides, germicides and textile chemicals

First aid

If this chemical gets into the eyes, remove anycontact lenses at once and irrigate immediately for at least15 min, occasionally lifting upper and lower lids. Seek med-ical attention immediately. If this chemical contacts theskin, remove contaminated clothing and wash immediatelywith soap and water. Seek medical attention immediately. Ifthis chemical has been inhaled, remove from exposure,begin rescue breathing (using universal precautions, includ-ing resuscitation mask) if breathing has stopped and CPR ifheart action has stopped. Transfer promptly to a medicalfacility. When this chemical has been swallowed, get medi-cal attention. Give large quantities of water and inducevomiting. Do not make an unconscious person vomit.Medical observation is recommended for 24- -48 h afterbreathing overexposure， as pulmonary edema may bedelayed. As first aid for pulmonary edema, a doctor orauthorized paramedic may consider administering a cortico-steroid spray.

storage

Color Code—Blue: Health Hazard/Poison: Storein a secure poison location. Prior to working with thischemical you should be trained on its proper handling andstorage. Before entering confined space where this chemicalmay be present, check to make sure that an explosive concentration does not exist. Store in tightly closed containersin a cool, well-ventilated area away from oxidizers. Wherepossible, automatically pump liquid from drums or otherstorage containers to process containers. Sources of ignition, such as smoking and open flames, are prohibitedwhere this chemical is handled, used, or stored. Metal containers involving the transfer of 5 gallons or more of thischemical should be grounded and bonded. Drums must beequipped with self-closing valves, pressure vacuum bungs,and flame arresters. Use only nonsparking tools and equipment, especially when opening and closing containers ofthis chemical. Wherever this chemical is used, handled,manufactured, or stored, use explosion-proof electricalequipment and fittings.

Shipping

UN23002-Methyl-5-ethylpyridine, Hazard Class: 6.1; Labels: 6.1-Poisonous materials.

Incompatibilities

Vapors may form explosive mixture with air. Incompatible with oxidizers (chlorates, nitrates, peroxides, permanganates, perchlorates, chlorine, bromine, fluorine, etc.); contact may cause fires or explosions. Keep away from alkaline materials, strong bases, strong acids, oxoacids, epoxides, aldehydes, acid chlorides; chloroformates, isocyanates, phenols, cresols.

Waste Disposal

Dissolve or mix the material with a combustible solvent and burn in a chemical incinerator equipped with an afterburner and scrubber. All federal, state, and local environmental regulations must be observed