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2-PhenylethylaMine

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2-PhenylethylaMine Basic information
2-PhenylethylaMine Chemical Properties
  • Melting point:-60 °C
  • Boiling point:197-200 °C(lit.)
  • Density 0.962 g/mL at 20 °C(lit.)
  • vapor density 4.18 (vs air)
  • vapor pressure 0.4 hPa (20 °C)
  • refractive index n20/D 1.533(lit.)
  • FEMA 3220 | PHENETHYLAMINE
  • Flash point:195 °F
  • storage temp. 2-8°C
  • solubility alcohol: freely soluble(lit.)
  • pka9.84(at 25℃)
  • form liquid
  • color clear, colorless
  • Odorfishy odor
  • PH11.5 (4.3g/l, H2O, 20℃)
  • PH Range11.5 at 4.3 g/l at 20 °C
  • explosive limit1.0-5.5%(V)
  • Water Solubility SOLUBLE
  • Sensitive Air Sensitive
  • JECFA Number1589
  • Merck 14,6026
  • BRN 507488
  • Stability:Stable. Combustible. Incompatible with strong oxidizing agents, strong acids.
  • InChIKeyBHHGXPLMPWCGHP-UHFFFAOYSA-N
  • CAS DataBase Reference64-04-0(CAS DataBase Reference)
  • NIST Chemistry ReferenceBenzeneethanamine(64-04-0)
  • EPA Substance Registry SystemPhenethylamine (64-04-0)
Safety Information
  • Hazard Codes C
  • Risk Statements 22-34
  • Safety Statements 26-36/37/39-45
  • RIDADR UN 2922 8/PG 2
  • WGK Germany 1
  • RTECS SG8750000
  • 9-23
  • Autoignition Temperature425 °C
  • TSCA Yes
  • HazardClass 8
  • PackingGroup III
  • HS Code 29214980
  • Hazardous Substances Data64-04-0(Hazardous Substances Data)
  • ToxicityLD50 orally in Rabbit: 300 mg/kg
MSDS
2-PhenylethylaMine Usage And Synthesis
  • Chemical Propertiescolourless or slightly yellow liquid with
  • Chemical PropertiesPhenethylamine has a fish odor.
  • OccurrenceReported found in the oil of bitter almonds. Also found in grapes, cabbage, kale, carrots, blue and provolone cheese, fatty fish, beer, sherry, grape wines, cocoa, cauliflower, beetroot, radish, rhubarb, sake and dried bonito.
  • PreparationBy reduction of benzyl cyanide with sodium metal in alcohol or with Raney-Ni.
  • DefinitionChEBI: A phenylethylamine having the phenyl substituent at the 2-position.
  • Synthesis Reference(s)Chemical and Pharmaceutical Bulletin, 34, p. 3905, 1986 DOI: 10.1248/cpb.34.3905
    Journal of the American Chemical Society, 94, p. 6561, 1972 DOI: 10.1021/ja00773a060
    Tetrahedron Letters, 21, p. 1719, 1980 DOI: 10.1016/S0040-4039(00)77819-1
  • Safety ProfilePoison by intraperitoneal, subcutaneous, intracervical, and intravenous routes. Moderately toxic by ingestion. A strong base. A skin irritant and possible sensitizer. When heated to decomposition it emits toxic fumes of NOx. See also AMINES
  • Purification MethodsDistil the amine from CaH2, under reduced pressure, just before use. [Beilstein 12 H 1096, 12 IV 2453.]
2-PhenylethylaMine Preparation Products And Raw materials
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