N-Ethylmethylamine Chemical Properties

Melting point:

-70.99°C (estimate)

Boiling point:

36-37 °C (lit.)

Density 

0.688 g/mL at 25 °C (lit.)

vapor pressure 

8.53 psi ( 20 °C)

refractive index 

n20/D 1.374(lit.)

Flash point:

<−30 °F

storage temp. 

2-8°C

solubility 

Chloroform, Methanol (Slightly), Water

form 

Liquid

pka

pK1:4.23(＋1) (25°C)

color 

Clear colorless to light yellow

Sensitive 

Hygroscopic

BRN 

1730786

Stability:

Volatile

InChIKey

LIWAQLJGPBVORC-UHFFFAOYSA-N

LogP

0.15

CAS DataBase Reference

624-78-2(CAS DataBase Reference)

NIST Chemistry Reference

Ethanamine, N-methyl-(624-78-2)

EPA Substance Registry System

Ethanamine, N-methyl- (624-78-2)

Safety Information

Hazard Codes 

F,C

Risk Statements 

11-20/21/22-35-34

Safety Statements 

26-36/37/39-45-16

RIDADR 

UN 2733 3/PG 1

WGK Germany 

2

F 

3-10-23

TSCA 

Yes

HazardClass 

3

PackingGroup 

I

HS Code 

29211990

MSDS

• Language:English Provider:N-Ethylmethylamine
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N-Ethylmethylamine Usage And Synthesis

Chemical Properties

Ethylmethylamine, or N-methylethanamine, is a clear colorless to light yellow liquid with the chemical formula C3H9N. It is corrosive and highly flammable.

Uses

N-Ethylmethylamine has been used in the synthesis of N-ethyl-methyl acrylamide via reaction with acryloyl chloride.

General Description

Ethyl methylamine is part of a group of substances called dialkyl amines. Dialkylamines can be described as organic substances with the dialkylamine group and are which is distinguished by two alkyl groups joined to the amino nitrogen. Ethylmethylamine is insoluble (in the water) and is a very solid base chemical (based upon the pKa). Ethyl-methyl amine is found in many foods, including wild carrots, corn, and cabbage as well as carrots, making the compound of ethylmethylamine a biomarker for the consumption of these foods.

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