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Merck
CN

T8766

对甲苯胺

powder

别名:

4-氨基甲苯, 4-甲基苯胺

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关于此项目

线性分子式:
CH3C6H4NH2
化学文摘社编号:
分子量:
107.15
EC Number:
203-403-1
UNSPSC Code:
12352100
MDL number:
Beilstein/REAXYS Number:
471281
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vapor density

3.9 (vs air)

form

powder

autoignition temp.

899 °F

expl. lim.

6.6 %

color

tan to brown

bp

200 °C (lit.)

mp

41-46 °C (lit.)

density

0.973 g/mL at 25 °C (lit.)

storage temp.

2-8°C

SMILES string

Cc1ccc(N)cc1

InChI

1S/C7H9N/c1-6-2-4-7(8)5-3-6/h2-5H,8H2,1H3

InChI key

RZXMPPFPUUCRFN-UHFFFAOYSA-N



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Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Aquatic Acute 1 - Aquatic Chronic 2 - Carc. 2 - Eye Irrit. 2 - Skin Sens. 1A

存储类别

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

wgk

WGK 3

flash_point_f

188.6 °F - closed cup

flash_point_c

87 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges

法规信息

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分析证书(COA)

Lot/Batch Number

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D R Doerge et al.
Chemical research in toxicology, 4(5), 556-560 (1991-09-01)
The metabolism of three arylamine substrates by H2O2 in the presence of each of the peroxidative enzymes chloroperoxidase (CPX) and pea seed peroxygenase (PSM) was conducted with normal H2O2 and with 18O-labeled H2O2. The resulting C-nitroso aromatic metabolites were examined
G Wolf et al.
Biotechnology and bioengineering, 72(3), 297-306 (2001-01-03)
The use of two-dimensional scanning fluorometry as an on-line, noninvasive, in situ bioreactor monitoring technique is extended to complex bioprocesses using mixed cultures, with particular attention to biofilm systems. Using the example of spectra subtraction, it is demonstrated that established
Paul G Stevenson et al.
Journal of chromatography. A, 1218(45), 8255-8263 (2011-10-11)
Several simple techniques are presented for the identification of the boundaries of chromatographic peaks. These methods provide a significant reduction in the time needed to perform the rapid, automatic calculation of the central peak moments and to evaluate the quality