ISOAMYLAMINE Chemical Properties

Melting point:

-60 °C

Boiling point:

95-97 °C (lit.)

Density 

0.751 g/mL at 25 °C (lit.)

vapor pressure 

48hPa at 20℃

FEMA 

3219 | ISOPENTYLAMINE

refractive index 

n20/D 1.408(lit.)

Flash point:

65 °F

storage temp. 

Flammables area

Water Solubility 

Completely miscible in water

solubility 

Chloroform, Methanol (Slightly)

pka

10.6(at 25℃)

form 

Liquid

color 

Clear colorless

Odor

at 0.10 % in propylene glycol. unpleasent ammonia

Odor Type

ammoniacal

biological source

synthetic

Sensitive 

Air Sensitive

Merck 

14,5112

JECFA Number

1587

BRN 

1209230

Stability:

Volatile

LogP

0.139 at 25℃

CAS DataBase Reference

107-85-7(CAS DataBase Reference)

EPA Substance Registry System

1-Butanamine, 3-methyl- (107-85-7)

Safety Information

Hazard Codes 

F,C

Risk Statements 

11-22-34-20/22

Safety Statements 

16-26-36/37/39-45

RIDADR 

UN 1106 3/PG 2

WGK Germany 

1

F 

34

TSCA 

Yes

HazardClass 

3

PackingGroup 

II

HS Code 

29211999

MSDS

• Language:English Provider:ACROS
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

ISOAMYLAMINE Usage And Synthesis

Description

Isopentylamine has an unpleasant ammoniacal odor. May be synthesized from isoamyl chloride and sodamide in liquid ammonia; by reduction of isoamyl nitrile.

Chemical Properties

Isopentylamine has an unpleasant, ammoniacal odor

Chemical Properties

clear colorless liquid

Chemical Properties

Isoamylamine is a colorless, flammable liquid; it is also miscible with water, alcohol, chloroform, and ether. It has a strong ammonia odor.

Occurrence

Reported found in rye ergot and in many botanical sources (Rosaceae, Saxifragaceae, Umbelliferae, Caprifoliaceae); also commonly found among the degradation products of proteins. Reported found in apple, banana, grapes, kale, rutabaga, tomato, wheat bread, cheeses, caviar, cooked beef and pork, hop oil, sherry, beer, red and white wine, cocoa, coffee, rhubarb and truffle.

Uses

Isoamylamine is used in organic syntheses.

Definition

ChEBI: A primary aliphatic amine that is butan-1-amine carrying a methyl substituent at position 3.

Preparation

From isoamyl chloride and sodamide in liquid ammonia; by reduction of isoamyl nitrile.

General Description

Isopentylamine is an aliphatic amine that is reported to occur in wine and eggs.

Flammability and Explosibility

Highly flammable

ISOAMYLAMINE(107-85-7)Related Product Information

• Isochroman
• 3-Methyl-1-butanol
• Isoprene
• 1,1,3,3-TETRAMETHYLBUTYL ISOCYANIDE
• ISOAMYLAMINE
• Sodium D-pantothenate
• Amfonelic acid
• 2,3-DIMETHYLCYCLOHEXYLAMINE
• Nalidixic acid
• Streptonigrin
• Calcium D-Pantothenate
• 4,4,4-TRIFLUORO-1-PYRIDIN-3-YLBUTANE-1,3-DIONE
• 3-METHYLCYCLOHEXYLAMINE
• Nalidixic acid sodium salt
• 3-Benzoylpyridine
• L-Leucine
• METYRAPONE
• 3-PROPIONYLPYRIDINE