Trimethylamine
Chemical compound responsible for rotten fish odor / From Wikipedia, the free encyclopedia
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Quick Facts Names, Identifiers ...
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Names | |||
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Preferred IUPAC name
N,N-Dimethylmethanamine | |||
Other names
(Trimethyl)amine (The name trimethylamine is deprecated.)[2] | |||
Identifiers | |||
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3D model (JSmol) |
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3DMet | |||
956566 | |||
ChEBI | |||
ChEMBL | |||
ChemSpider |
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ECHA InfoCard | 100.000.796 | ||
EC Number |
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KEGG |
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PubChem CID |
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RTECS number |
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UNII | |||
UN number | 1083 | ||
CompTox Dashboard (EPA) |
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Properties | |||
C3H9N | |||
Molar mass | 59.112 g·mol−1 | ||
Appearance | Colorless gas | ||
Odor | Fishy, ammoniacal | ||
Density | 670 kg m−3 (at 0 °C) 627.0 kg m−3 (at 25 °C) | ||
Melting point | −117.20 °C; −178.96 °F; 155.95 K | ||
Boiling point | 3 to 7 °C; 37 to 44 °F; 276 to 280 K | ||
Miscible | |||
log P | 0.119 | ||
Vapor pressure | 188.7 kPa (at 20 °C)[3] | ||
Henry's law constant (kH) |
95 μmol Pa−1 kg−1 | ||
Basicity (pKb) | 4.19 | ||
0.612 D | |||
Thermochemistry | |||
Std enthalpy of formation (ΔfH⦵298) |
−24.5 to −23.0 kJ mol−1 | ||
Hazards | |||
GHS labelling: | |||
Danger | |||
H220, H315, H318, H332, H335 | |||
P210, P261, P280, P305+P351+P338 | |||
NFPA 704 (fire diamond) | |||
Flash point | −7 °C (19 °F; 266 K) | ||
190 °C (374 °F; 463 K) | |||
Explosive limits | 2–11.6% | ||
Lethal dose or concentration (LD, LC): | |||
LD50 (median dose) |
500 mg kg−1 (oral, rat) | ||
NIOSH (US health exposure limits): | |||
PEL (Permissible) |
none[4] | ||
REL (Recommended) |
TWA 10 ppm (24 mg/m3) ST 15 ppm (36 mg/m3)[4] | ||
IDLH (Immediate danger) |
N.D.[4] | ||
Related compounds | |||
Related amines |
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Related compounds |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Close
Trimethylamine (TMA) is an organic compound with the formula N(CH3)3. It is a trimethylated derivative of ammonia. TMA is widely used in industry.[5][6] At higher concentrations it has an ammonia-like odor, and can cause necrosis of mucous membranes on contact.[7] At lower concentrations, it has a "fishy" odor, the odor associated with rotting fish.