Detail of "39099-23-5"

CAS Number:
39099-23-5
Name:
1-Butanamine,N-(1-methylethyl)-
Molecular Structure:
Formula:
C7H17 N
Molecular Weight:
115.21658
Synonyms:
Butylamine,N-isopropyl- (6CI); Butylisopropylamine; Isopropylbutylamine;N-Butyl-N-isopropylamine; N-Isopropylbutylamine
Density:
0.751g/cm³
Boiling Point:
128.1°Cat760mmHg
Flash Point:
16.3°C

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Analysis of volatile amines contained in foodstuffs as possible precursors of N-nitroso compounds: Analysis of volatile amines contained in foodstuffs as possible precursors of N-nitroso compounds. Golovnya, R. V. (Inst. Org.-Elem. Compd., Moscow, USSR). IARC Sci. Publ., 14(Environ. N-Nitroso Compd. Anal. Form., Proc. Work.There are some commonly used reagents with their cas registry numbers 39099-23-5 and 544-00-3 in this article. Conf., 1975), 237-45 (English) 1976. CODEN: IARCCD. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Section cross-reference(s): 10 The primary, secondary, tertiary and heterocyclic amines identified in sturgeon caviar, salmon caviar, Rossiysky cheese at 4 and 10 months, wheat bread and in the volatile metabolites of Streptococcus lactis are tabulated, and results are discussed with respect to potential nitrosation. .