Chemical Properties
| Boiling point | 533.4±50.0 °C(Predicted) |
| Density | 1.40±0.1 g/cm3(Predicted) |
| pka | 2.22±0.10(Predicted) |
Safety Information
| RIDADR | 1544 |
| HazardClass | 6.1(b) |
| PackingGroup | III |
| Toxicity | A compound produced by edible mushrooms of the genus Coprinus that on ingestion causes a marked ethanol sensitivity. The mechanism appears to be inhibition of the low Km form of liver acetaldehyde dehydrogenase by the active metabolite cyclopropanone hydrate. Although the overall effect resembles that of disulfiram, coprine does not affect dopamine-β-decarboxylase and is a more potent ethanol sensitizing agent. |