Trimethylamine
|  | |||
| Names | |||
|---|---|---|---|
| Preferred IUPAC name N,N-Dimethylmethanamine | |||
| Other names (Trimethyl)amine (The name trimethylamine is deprecated.) | |||
| Identifiers | |||
| 3D model (JSmol) | |||
| 956566 | |||
| ChEBI | |||
| ChEMBL | |||
| ChemSpider | |||
| ECHA InfoCard | 100.000.796 | ||
| EC Number | 
 | ||
| KEGG | |||
| PubChem CID | |||
| RTECS number | 
 | ||
| UNII | |||
| UN number | 1083 | ||
| CompTox Dashboard (EPA) | |||
| 
 | |||
| 
 | |||
| 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) | ||
| 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 | ||
| REL (Recommended) | TWA 10 ppm (24 mg/m3) ST 15 ppm (36 mg/m3) | ||
| IDLH (Immediate danger) | N.D. | ||
| Related compounds | |||
| Related amines | |||
| Related compounds | |||
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references | |||
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. At higher concentrations it has an ammonia-like odor, and can cause necrosis of mucous membranes on contact. At lower concentrations, it has a "fishy" odor, the odor associated with rotting fish.