Chemical Property of 5-Ethyl-2-methylpyridine
Chemical Property:
- Appearance/Colour:Clear liquid
- Vapor Pressure:1.5mmHg at 25°C
- Melting Point:-70.9 °C
- Refractive Index:n20/D 1.497(lit.)
- Boiling Point:176 °C at 760 mmHg
- PKA:pK1:6.51(+1) (20°C)
- Flash Point:66.1 °C
- PSA：12.89000
- Density:0.919 g/cm3
- LogP:1.95240
- Storage Temp.:Store below +30°C.
- Solubility.:12.0g/l
- Water Solubility.:practically insoluble
- XLogP3:2
- Hydrogen Bond Donor Count:0
- Hydrogen Bond Acceptor Count:1
- Rotatable Bond Count:1
- Exact Mass:121.089149355
- Heavy Atom Count:9
- Complexity:80.6
- Transport DOT Label:Poison
- Purity/Quality:
-
98% *data from raw suppliers
5-?Ethyl-?2-?methylpyridine(5-Ethyl-2-picoline) *data from reagent suppliers
Safty Information:
- Pictogram(s):
C,
N
- Hazard Codes:C,N
- Statements:
20/22-34-20/21/22-52/53
- Safety Statements:
26-36/37/39-45-61
- MSDS Files:
-
SDS file from LookChem
Useful:
- Chemical Classes:Nitrogen Compounds -> Pyridines
- Canonical SMILES:CCC1=CN=C(C=C1)C
- Inhalation Risk:No indication can be given about the rate at which a harmful concentration of this substance in the air is reached on evaporation at 20 °C.
- Effects of Short Term Exposure:The substance is corrosive to the skin and eyes. The substance may be irritating to the respiratory tract.
-
Uses
5-Ethyl-2-methylpyridine is found in alcoholic beverages. 5-Ethyl-2-methylpyridine is present in dry red beans, cocoa, tea and whisky. 5-Ethyl-2-methylpyridine is a flavouring agent. 5-Ethyl-2-methylpyridine is one of the components that contribute to the nutty, roasted aroma in the Parmigiano-Reggiano cheese. Perfume composition 5-Ethyl-2-methylpyridine is used as specific solvent and as intermediate for several chemical reactions. Attributes PIS available on request. Please contact us. Contact
