2-Amino-3,4-dimethyl-3H-imidazo[4,5-f]quinoline Property

Melting point:

291-293

Boiling point:

342.09°C (rough estimate)

Density 

1.2046 (rough estimate)

refractive index 

1.5000 (estimate)

storage temp. 

Refrigerator

solubility 

Methanol (Slightly)

pka

6.22±0.40(Predicted)

form 

Solid

color 

Yellow

Stability:

Hygroscopic

IARC

2B (Vol. Sup 7, 56) 1993

EPA Substance Registry System

2-Amino-3,4-dimethylimidazo(4,5-f)quinoline (77094-11-2)

Safety

Hazard Codes 

T

Hazard Note 

Toxic

HS Code 

2933998090

Hazardous Substances Data

77094-11-2(Hazardous Substances Data)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H341Suspected of causing genetic defects

H351Suspected of causing cancer

Precautionary statements

P201Obtain special instructions before use.

P202Do not handle until all safety precautions have been read and understood.

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

P308+P313IF exposed or concerned: Get medical advice/attention.

P405Store locked up.

P501Dispose of contents/container to..…

2-Amino-3,4-dimethyl-3H-imidazo[4,5-f]quinoline Chemical Properties,Usage,Production

Chemical Properties

Yellow Crystalline Solid

Uses

Mutagenic heterocyclic amines in cooked food

Production Methods

Heterocyclic amines are formed by condensation of creatinine with amino acids during heating or cooking of meat (beef, pork, chicken, and fish). They have also been detected in processed food flavorings, beer, wine, and cigarette smoke. 2-Amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and related heterocyclic amines are produced in small quantities for research purposes. Exposure to MeIQ and related heterocyclic amines occurs primarily through the consumption of cooked meats.Concentrations of heterocyclic amines in meats varied under different cooking conditions (375). The highest concentrations of MeIQ were detected in grilled fish, which appear to be the major dietary source of heterocyclic amines in Japanese. U.S. surveys of dietary intakes of heterocyclic amines in cooked foods have also been reported. Occupational exposure to heterocyclic amines may occur by inhalation of aerosolized particles formed during the cooking process.

Definition

ChEBI: MeIQ is an aminoquinoline.

General Description

Pale orange crystalline solid or light yellow powder.

Air & Water Reactions

2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE is sensitive to light and air. Slightly water soluble .

Reactivity Profile

2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE is rapidly degraded by dilute hypochlorite.

Health Hazard

ACUTE/CHRONIC HAZARDS: 2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE may emit potentially toxic fumes when involved in a fire.

Fire Hazard

Flash point data for 2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE are not available; however, 2-AMINO-3,4-DIMETHYL-3H-IMIDAZO [4,5-F]QUINOLINE is probably combustible.

Safety Profile

Confirmed carcinogen with experimental carcinogenic data. Mutation data reported. When heated to decomposition it emits toxic fumes of NOx,.

Carcinogenicity

MeIQ is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals and supporting genotoxicity data.