| Name | Trimethylamine hydrochloride |
| Synonyms | FEMA 3241 Trimethylamine HCL TRIMETHYLAMINE HCL Trimethylammonium chloride TRIMETHYLAMMONIUM CHLORIDE Trimthylamine bydrochloride TRIMETHYLAMINE CHLORHYDRATE Trimethylaminehydrochloride TRIMETHYLAMINE HYDROCHLORIDE Trimethylamine hydrochloride N, N-DIMETHYLMETHYLAMINE HCL N,N-dimethylmethanaminium chloride Trimethylamine hydrochloride 0.1 M Solution |
| CAS | 593-81-7 |
| EINECS | 209-810-0 |
| InChI | InChI=1/C3H9N.ClH/c1-4(2)3;/h1-3H3;1H |
| InChIKey | SZYJELPVAFJOGJ-UHFFFAOYSA-N |
| Molecular Formula | C3H10ClN |
| Molar Mass | 95.57 |
| Density | 0.9337 (rough estimate) |
| Melting Point | 283-284°C (dec.)(lit.) |
| Boling Point | 132.32°C (rough estimate) |
| Water Solubility | SOLUBLE |
| Solubility | Soluble in water and ethanol, slightly soluble in chloroform, insoluble in ether. |
| Vapor Presure | 0Pa at 25℃ |
| Appearance | Crystalline Powder |
| Color | White to slightly cream |
| Merck | 14,9710 |
| BRN | 3905063 |
| PH | 5 (100g/l, H2O, 20℃) |
| Storage Condition | Store below +30°C. |
| Sensitive | Hygroscopic |
| Refractive Index | 1.4413 (estimate) |
| MDL | MFCD00012478 |
| Physical and Chemical Properties | Melting point 283-284°C water-SOLUBLE solution |
| Use | For the production of ion exchange resins, feed additives |
| Hazard Symbols | Xi - Irritant![]() |
| Risk Codes | R36/37/38 - Irritating to eyes, respiratory system and skin. R38 - Irritating to the skin R36 - Irritating to the eyes |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S37/39 - Wear suitable gloves and eye/face protection |
| WGK Germany | 1 |
| RTECS | YH2700000 |
| FLUKA BRAND F CODES | 3-10 |
| TSCA | Yes |
| HS Code | 29211190 |
| Toxicity | LD50 orally in Rabbit: 3090 mg/kg |
| Raw Materials | Trimethylamine Hydrochloric acid Hydrochloric acid |
| Reference Show more | Yu Yawen, Zhu Xinrong, Zhang Jian. Study on the quality change of Gao White Salmon during cold storage [J]. Science and Technology of food industry, 2017, 000(013):257-262,270. |