N N-Dimethylaniline CAS 121-69-7

Product Name: N,N-Dimethylaniline
CAS: 121-69-7
MF: C8H11N
MW: 121.18
EINECS: 204-493-5
Melting point: 1.5-2.5 °C (lit.)
Boiling point: 193-194 °C (lit.)
Density: 0.956 g/mL at 25 °C (lit.)
Vapor density: 3 (vs air)
Vapor pressure: 2 mm Hg ( 25 °C)
Refractive index: n20/D 1.557(lit.)
Fp: 158 °F
Storage temp.: Store below +30°C.

1 kg/bottle or 25 kg/drum or 200 kg/drum or based on customer's requirements. 

N,N-Dimethylaniline is an organic compound that is used in various industrial applications.

1. N,N-dimethylaniline CAS 121-69-7 is commonly used as an intermediate in the synthesis of dyes, pigments and other organic compounds.

2. Particularly important in the production of azo dyes and other types of dyes used in textiles, inks and coatings.

3. N,N-dimethylaniline CAS 121-69-7 can participate in the synthesis of certain drug compounds and contribute to the development of various drugs.

4. N,N-Dimethylaniline is used as a chemical additive in the rubber industry, especially in the production of rubber accelerators and antioxidants.

5. N,N-Dimethylaniline CAS 121-69-7 can also be used as a solvent in various chemical processes and formulations.

6. In a laboratory setting, N,N-Dimethylaniline can be used for research involving organic synthesis and development of new materials or compounds.

To store N,N-dimethylaniline CAS 121-69-7 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,N-dimethylaniline CAS 121-69-7 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. Keep N,N-dimethylaniline CAS 121-69-7 away from incompatible substances such as strong oxidants, acids and bases. It should also be stored separately from food and beverages.

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.