P-Anisidine

p-Anisidine

Names
Preferred IUPAC name 4-Methoxyaniline
Other names p-Anisidine (no longer recommended)
Identifiers
CAS Number	104-94-9 Y
3D model (Jmol)	Interactive image
ChemSpider	13869414 Y
ECHA InfoCard	100.002.959
EC Number	203-254-2
KEGG	C19326 N
UNII	575917SNR4 N
UN number	2431
InChI InChI=1S/C7H9NO/c1-9-7-4-2-6(8)3-5-7/h2-5H,8H2,1H3 Y Key: BHAAPTBBJKJZER-UHFFFAOYSA-N Y InChI=1/C7H9NO/c1-9-7-4-2-6(8)3-5-7/h2-5H,8H2,1H3
SMILES COc1ccc(cc1)N
Properties
Chemical formula	C7H9NO
Molar mass	123.15 g/mol
Density	1.071 (57 °C)
Melting point	56 to 59 °C (133 to 138 °F; 329 to 332 K)
Boiling point	243 °C (469 °F; 516 K)
Solubility in water	soluble
Solubility	soluble in ethanol, diethyl ether, acetone, benzene
Vapor pressure	0.006 mmHg (25 °C)
Magnetic susceptibility (χ)	-80.56·10−6 cm3/mol
Refractive index (nD)	1.5559
Hazards
Flash point	122 °C (252 °F; 395 K)
Autoignition temperature	515 °C (959 °F; 788 K)
Lethal dose or concentration (LD, LC):
LD50 (median dose)	2900 mg/kg (rabbit, oral) 1300 mg/kg (mouse, oral) 1400 mg/kg (rat, oral)
LDLo (lowest published)	1000 mg/kg (mouse, oral)
US health exposure limits (NIOSH):
PEL (Permissible)	TWA 0.5 mg/m3 [skin]
REL (Recommended)	TWA 0.5 mg/m3 [skin]
IDLH (Immediate danger)	50 mg/m3
Related compounds
Related compounds	o-Anisidine m-Anisidine
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N  (what is YN ?)
Infobox references

para-Anisidine (p-anisidine), a grey-brown solid, is the most toxic of the three isomers of anisidine and causes blood damage upon oral ingestion, inhalation or skin contact. If heated strongly, it may release very toxic fumes of nitrogen oxides.

p-Anisidine reacts with secondary oxidation products such as aldehydes and ketones in fats and oils to form products that absorb at 350 nm wavelength of light; therefore, it is used as an official method for detecting them by the American Oil Chemists' Society. It is particularly good at detecting unsaturated aldehydes, which are the ones that are most likely to generate unacceptable flavors, making it particularly useful in food quality testing.