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Merck
CN

49844

三丙胺

analytical standard

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线性分子式:
(CH3CH2CH2)3N
化学文摘社编号:
分子量:
143.27
UNSPSC Code:
12352200
NACRES:
NA.24
PubChem Substance ID:
EC Number:
203-047-7
Beilstein/REAXYS Number:
1098331
MDL number:
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InChI key

YFTHZRPMJXBUME-UHFFFAOYSA-N

InChI

1S/C9H21N/c1-4-7-10(8-5-2)9-6-3/h4-9H2,1-3H3

SMILES string

CCCN(CCC)CCC

grade

analytical standard

vapor density

4.9 (vs air)

vapor pressure

2.9 mmHg ( 20 °C)

assay

≥98.0% (GC)

autoignition temp.

356 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

5.6 %

refractive index

n20/D 1.415-1.419, n20/D 1.416 (lit.)

bp

155-158 °C (lit.), 40-42 °C/11 mmHg (lit.)

mp

−93.5 °C (lit.)

density

0.753 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
food and beverages
personal care

Quality Level

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General description

Tripropylamine, a tertiary amine, belongs to the class of volatile organic compounds (VOCs).

Application

Tripropylamine may be used as an analytical standard for the determination of the analyte in food and beverages and seafood by capillary electrophoresis (CE) and ultra-high performance liquid chromatography (HPLC) techniques, respectively.

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B - STOT SE 3

target_organs

Respiratory system

存储类别

3 - Flammable liquids

wgk

WGK 2

flash_point_f

93.2 °F - closed cup

flash_point_c

34 °C - closed cup

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Determination of a non-ionic surfactant in aqueous environmental samples by flow-injection analysis with chemiluminescence detection
Lancaster JS, et al.
Analytica Chimica Acta, 239(21), 189-194 (1990)
Analysis of biologically active amines by CE
Chiu TC, et al.
Electrophoresis, 27(23), 4792-4807 (2006)
Simultaneous determination of four biogenic and three volatile amines in anchovy by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry
Romero-Gonza?lez R, et al.
Journal of Agricultural and Food Chemistry, 60(21), 5324-5329 (2012)

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