Ethylamine

Description

Monoethylamine · CAS 75-04-7 · C2H7N. UNII YG6MGA6AT5. Boiling Point: 61.9 °F at 760 mmHg (NTP, 1992); Boiling Point: 16.6 °C; Boiling Point: 16.00 to 17.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	75-04-7
PubChem CID	6341
Molecular formula	C2H7N
IUPAC name	ethanamine
UNII (FDA)	YG6MGA6AT5
FEMA number	4236
JECFA number	1579

Computed Descriptors

Molecular Weight	45.08
XLogP3	-0.3
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	0
Exact Mass	45.057849228
Monoisotopic Mass	45.057849228
Topological Polar Surface Area	26
Heavy Atom Count	3
Formal Charge	0

Physical & Chemical Properties

Boiling Point	61.9 °F at 760 mmHg (NTP, 1992)
Boiling Point	16.6 °C
Boiling Point	16.00 to 17.00 °C. @ 760.00 mm Hg
Boiling Point	17 °C
Boiling Point	62 °F
Boiling Point	16.6 °C @760 [mm Hg]
Melting Point	-114 °F (NTP, 1992)
Melting Point	-81.2 °C
Melting Point	-81 °C
Melting Point	-114 °F

Physical description & handling notes

• Ethylamine appears as a colorless liquid or a gas (boiling point 62 °F) with an odor of ammonia. Flash point less than 0 °F. Density of liquid 5.7 lb / gal. Corrosive to the skin and eyes. Vapors are heavier than air. Produces toxic oxides of nitrogen during combustion. Exposure of the closed container to intense heat may cause it to rupture violently and rocket.
• Ethylamine, aqueous solution, with not less than 50% but not more than 70% ethylamine appears as an aqueous solution of a gas. Odor ranges from fishlike to ammonia-like as the vapor concentration increases. Corrosive to skin and eyes. Less dense than water. Vapors are heavier than air. Produces toxic oxides of nitrogen during combustion.
• Gas Vapor; Liquid
• Colorless gas or water-white liquid (below 62 degrees F) with an ammonia-like odor; Note: Shipped as a liquefied compressed gas; [NIOSH]
• Liquid
• COLOURLESS COMPRESSED LIQUEFIED GAS WITH PUNGENT ODOUR.

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent No safety concern at current levels of intake when used as a flavouring agent ">TRS 934-JECFA 65/89

GHS Hazard Classification

Reported hazard statements	H220, H319, H335, H280 (32.5%), H302 (13.7%), H311 (13.7%), H314 (11.3%), H318 (10.7%)

Documented Uses

• Used in the organic synthesis of dyes, medicines, resins, and other chemicals; Also used in oil refining and as a stabilizer of latex rubber; [Merck Index]
• Petroleum Production and Refining [Category: Industry]
• In resin chemistry; stabilizer for rubber latex; intermediate for dyestuffs, medicinals; in oil refining; in organic syntheses.
• The principal use of monoethylamine is in the production of herbicides of the triazine type by reaction with cyanuric chloride.
• CHEM INT FOR TRIAZINE HERBICIDES, INCL ATRAZINE, SIMAZINE; ETHYLAMINOETHANOL; 1,3-DIETHYLTHIOUREA, A CORROSION INHIBITOR; 4-ETHYLMORPHOLINE (URETHANE FOAM CATALYST); DIMETHYLOLETHYLTRIAZONE (WASH & WEAR AGENT): ETHYL ISOCYANATE
• Dye intermediate, solvent extraction, petroleum refining, stabilizer for rubber latex, detergents, organic synthesis.

Synonyms

ETHYLAMINE; Ethanamine; Aminoethane; Monoethylamine; 75-04-7; 1-Aminoethane; Aethylamine; Etilamina; Etyloamina; YG6MGA6AT5; AI3-24228; DTXSID8025678; FEMA NO. 4236; CHEBI:15862; Ethylamine (anhydrous); RefChem:5816

Frequently Asked Questions

What are the CAS number and molecular formula of Monoethylamine?

CAS 75-04-7; molecular formula C2H7N; molecular weight — g/mol.

What other names is Monoethylamine known by?

ETHYLAMINE, Ethanamine, Aminoethane, Monoethylamine, 75-04-7, 1-Aminoethane.

What is the regulatory status of Monoethylamine?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Monoethylamine classified as hazardous?

Hazard statements reported: H220, H319, H335, H280, H302.

What are the key physical properties of Monoethylamine?

Boiling Point: 61.9 °F at 760 mmHg (NTP, 1992); Boiling Point: 16.6 °C; Boiling Point: 16.00 to 17.00 °C. @ 760.00 mm Hg; Boiling Point: 17 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.