Product Name: N-Ethylaniline
CAS: 103-69-5
MF: C8H11N
MW: 121.18
EINECS: 203-135-5
Melting point: -63 °C
Boiling point: 205 °C(lit.)
Density: 0.963 g/mL at 25 °C(lit.)
Vapor density: 4.2 (vs air)
Vapor pressure: 0.2 mm Hg ( 25 °C)
Refractive index: n20/D 1.554(lit.)
Fp: 185 °F
Storage temp.: Store below +30°C.
|
Item |
Specification |
|
Appearance |
Colorless transparent liquid |
|
Assay |
99%min |
|
Melting point |
-63°C |
|
Boiling point |
205 °C(lit.) |
|
Package |
25 kg/drum or 200 kg/drum |
1 kg/bottle or 25 kg/drum or 200 kg/drum or based on customer's requirements.
N-Ethylaniline is an organic compound that is used primarily in various industrial applications.
1. N-ethylaniline CAS 103-69-5 is commonly used as an intermediate in the synthesis of various chemicals, including dyes, pigments and drugs.
2. Used in the production of azo dyes and other types of dyes for use in textiles, inks and coatings.
3. N-ethylaniline CAS 103-69-5 can participate in the synthesis of certain drug compounds and contribute to the development of various drugs.
4. N-ethylaniline can be used as a chemical additive in the rubber industry, especially in the production of rubber accelerators and antioxidants.
5. In a laboratory setting, N-ethylaniline CAS 103-69-5 can be used in research involving organic synthesis and the development of new materials or compounds.
To store N-ethylaniline CAS 103-69-5 safely and effectively.
1. Use airtight containers made of suitable materials, such as glass or high-density polyethylene. Make sure the container is clearly labeled with the name of the chemical and any relevant hazard information.
2. Store N-ethylaniline CAS 103-69-5 in a cool, dry, well-ventilated place away from direct sunlight, heat and humidity.
3. Maintain storage temperature within the recommended range, typically 15°C to 25°C (59°F to 77°F). Avoid exposure to extreme temperatures.
4. Please keep N-ethylaniline CAS 103-69-5 away from incompatible substances, such as strong oxidants, acids and bases. It should also be stored separately from food and drinks.
5. Use secondary controls, such as spill trays, to control any potential spills or leaks.
6. Access to storage areas is restricted to trained personnel only. Ensure appropriate safety equipment (e.g. fire extinguishers and spill kits) is available.
7. Regularly inspect storage areas and containers for signs of leaks, damage or deterioration.