Name | 1,3,3-trimethyl-2-methyleneindoline |
Synonyms | Fischer Base FISCHER BASE FISCHERS BASE FISCHER'S BASE 1,3,3-TRIMETHYL-2-METHYLENEINDOINE 1,3,3-TRIMETHYL-2-METHYLENEINDOLINE 2-METHYLENE-1,3,3-TRIMETHYLINDOLINE 2-Methylene-1,3,3-trimethylindoline 1,3,3-trimethyl-2-methyleneindoline 1,3,3'-TRIMETHYL-2-METHYLENEINDOLINE 1,3,3-TRIMETHYL-2-METHYLENE INDOLENINE 1,3,3-trimethyl-2-methylidene-2,3-dihydro-1H-indole |
CAS | 118-12-7 |
EINECS | 204-235-1 |
InChI | InChI=1/C12H15N/c1-9-12(2,3)10-7-5-6-8-11(10)13(9)4/h5-8H,1H2,2-4H3 |
Molecular Formula | C12H15N |
Molar Mass | 173.25 |
Density | 0.979 g/mL at 25 °C (lit.) |
Melting Point | -8 °C |
Boling Point | 248 °C (lit.) |
Flash Point | 215°F |
Water Solubility | negligible |
Solubility | negligible |
Vapor Presure | 0.0249mmHg at 25°C |
Appearance | liquid |
Specific Gravity | 0.98 |
Color | red |
BRN | 131162 |
pKa | 2.19±0.40(Predicted) |
Storage Condition | Store below +30°C. |
Refractive Index | n20/D 1.577(lit.) |
MDL | MFCD00005813 |
Physical and Chemical Properties | Trait dye intermediates. boiling point 248 ℃ relative density 0.979g/cm3 refractive index 1.5780 |
Use | Used as a cationic dye intermediate |
Risk Codes | R22 - Harmful if swallowed R38 - Irritating to the skin R50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. |
Safety Description | S28 - After contact with skin, wash immediately with plenty of soap-suds. S60 - This material and its container must be disposed of as hazardous waste. S61 - Avoid release to the environment. Refer to special instructions / safety data sheets. S57 - Use appropriate container to avoid environmental contamination. S37 - Wear suitable gloves. |
UN IDs | UN 3082 9/PG 3 |
WGK Germany | 2 |
RTECS | NM1926500 |
FLUKA BRAND F CODES | 23 |
TSCA | Yes |
HS Code | 29339990 |
Hazard Class | 9 |
Packing Group | III |
Raw Materials | Aniline phenyl hydrazine Sodium carbonate Dimethyl phthalate Dimethyl phthalate Dimethyl sulfate Dimethyl sulfate Sodium metabisulfite Indole |