Detail of > 104-94-9
- CAS Number:
- 104-94-9
- Name:
p-Anisidine
- Formula:
- C7H9NO
- Molecular Structure:
- Synonyms:
- 4-Methoxyaniline;4-Methoxy-1-aminobenzene;4-Aminoanisole;1-Amino-4-methoxybenzene;p-Methoxyphenylamine;Benzenamine, 4-methoxy -;4-Anisidine;p-Methoxyaniline;p-Dianisidine;p-Anisylamine;p-Aminoanisole;CCRIS 917;Benzenamine, 4-methoxy-;Anisole, p-amino-;Aniline, p-methoxy-;Aniline, 4-methoxy-;AI3-02392;4-Methoxybenzeneamine;4-Methoxybenzenamine;
- Molecular Weight:
- 123.15246 [g/mol]
- EINECS:
- 203-254-2
- Density:
- 1.064 g/cm3
- Melting Point:
- 56-59 °C(lit.)
- Boiling Point:
- 246 °C at 760 mmHg
- Flash Point:
- 104.5 °C
- Solubility:
- Soluble in hot water
- Appearance:
- white, fused crystalline solid, characteristic amine odor
- Hazard Symbols:
T+; 
N; 
Xi- Risk Codes:
- 45-26/27/28-33-50
- Safety:
- 53-28-36/37-45-61-28ADetails
- Transport Information:
- UN 2811 6.1/PG 3
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Reference
- Solution for the chemical etching of metals
- Solution for the chemical etching of metals. Isaev, V. V.; Kucherenko, V. I.; Flerov, V. N. (Gorki Polytechnic Institute, USSR). U.S.S.R. SU 605822 5 May 1978 From: Otkrytiya, Izobret., Prom. Obraztsy, Tovarnye Znaki 1978, 55(17), 66. (Russian). (Union of Soviet Socialist Republics). CODEN: URXXAF. CLASS: IC: C09K013-06. APPLICATION: SU 76-2413321 18 Oct 1976. DOCUMENT TYPE: Patent CA Section: 56 (Nonferrous Metals and Alloys) The effectiveness of the etching soln. claimed in Russian patent no. 522282 is improved by adding 1-2% p-methoxyaniline [104-94-9].
- Effectiveness of antioxidants on the stability of banana chips
- Effectiveness of antioxidants on the stability of banana chips. Noor, Napisah; Augustin, M. A. (Fac. Food Sci. Technol., Univ. Pertanian Malaysia, Serdang, Malay.). J. Sci. Food Agric., 35(7), 805-12 (English) 1984. CODEN: JSFAAE. ISSN: 0022-5142. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The effectiveness of BHA [25013-16-5] and BHT [128-37-0] in improving the stability of banana chips stored at 65° were compared. Criteria used in the assessment of the stability of the chips included the detns. of peroxide, p-anisidine [104-94-9], acid and iodine values, E1cm1% at 232 and 268 nm and the C/C ratio of oil extd. from banana chips. Chips fried in refined, bleached and deodorized (RBD) olein [122-32-7] contg. BHA or BHT were more stable than chips fried in RBD olein without antioxidants. BHT was more effective than BHA in prolonging the shelf-life of of banana chips. The same order of effectiveness of the antioxidants was obsd. at 65° and at room temp. (25°).
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