N-Ethyl-1-naphthylamine

[ Density]:
1.1±0.1 g/cm3

[ Boiling Point ]:
308.7±0.0 °C at 760 mmHg

[ Molecular Formula ]:
C₁₂H₁₃N

[ Molecular Weight ]:
171.238

[ Flash Point ]:
148.7±14.7 °C

[ Exact Mass ]:
171.104797

[ PSA ]:
12.03000

[ LogP ]:
3.36

[ Vapour Pressure ]:
0.0±0.6 mmHg at 25°C

[ Index of Refraction ]:
1.652

[ Storage condition ]:
2-8°C

Click to get detail MSDS

[ Symbol ]:

GHS07, GHS09

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H302 + H312 + H332-H400

[ Precautionary Statements ]:
P273-P280

[ Personal Protective Equipment ]:
Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ Hazard Codes ]:
Xn:Harmful;

[ Risk Phrases ]:
R20/21/22

[ Safety Phrases ]:
S36/37

[ RIDADR ]:
2810

[ WGK Germany ]:
2

[ HS Code ]:
2921450090

Click to get detail synthetic route

Precursor

DownStream

[ HS Code ]: 2921450090

[ Summary ]:
2921450090 1-naphthylamine (α-naphthylamine), 2-naphthylamine (β-naphthylamine) and their derivatives; salts thereof。Supervision conditions:None。VAT:17.0%。Tax rebate rate:9.0%。MFN tariff:6.5%。General tariff:30.0%

Metabolism of the Tumour-Inhibitory 3.3-Dimethyl-1-Phenyl-Triazene and Its 4-Chlorophenyl Analogue. Kolar GF and Schlesiger J.

Chemotherapy , 91-96, (1976)

Levels of direct-acting mutagens, total N-nitroso compounds in nitrosated fermented fish products, consumed in a high-risk area for gastric cancer in southern China.

Mutat. Res. 265(2) , 211-21, (1992)

A high gastric cancer mortality in Fujian province (Peoples Republic of China) has been associated with the consumption of certain salted fermented fish products such as fish sauce (FS). We have inves...

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