1.02010-04-08 22:05:51 UTC2019-11-26 02:59:23 UTCFDB003571AnilineAniline is a weak base. Aromatic amines such as aniline are, in general, much weaker bases than aliphatic amines. Aniline reacts with strong acids to form anilinium (or phenylammonium) ion (C6H5-NH3+). The sulfate forms beautiful white plates. Although aniline is weakly basic, it precipitates zinc, aluminium, and ferric salts, and, on warming, expels ammonia from its salts. The weak basicity is due to a negative inductive effect as the lone pair on the nitrogen is partially delocalised into the pi system of the benzene ring.; Aniline is an organic chemical compound, specifically a primary aromatic amine. It consists of a benzene ring attached to an amino group. Aniline is oily and, although colorless, it can be slowly oxidized and resinified in air to form impurities which can give it a red-brown tint. Its boiling point is 184 degree centigrade and its melting point is -6 degree centegrade. It is a liquid at room temperature. Like most volatile amines, it possesses a somewhat unpleasant odour of rotten fish, and also has a burning aromatic taste; Aniline was first isolated from the destructive distillation of indigo in 1826 by Otto Unverdorben , who named it crystalline. In 1834, Friedrich Runge (Pogg. Ann., 1834, 31, p. 65; 32, p. 331) isolated from coal tar a substance that produced a beautiful blue colour on treatment with chloride of lime, which he named kyanol or cyanol. In 1841, C. J. Fritzsche showed that, by treating indigo with caustic potash, it yielded an oil, which he named aniline, from the specific name of one of the indigo-yielding plants, Indigofera anil, anil being derived from the Sanskrit n?la, dark-blue, and n?l?, the indigo plant. About the same time N. N. Zinin found that, on reducing nitrobenzene, a base was formed, which he named benzidam. August Wilhelm von Hofmann investigated these variously-prepared substances, and proved them to be identical (1855), and thenceforth they took their place as one body, under the name aniline or phenylamine.; Aniline, phenylamine or aminobenzene is an organic compound with the formula C6H7N. It is the simplest and one of the most important aromatic amines, being used as a precursor to more complex chemicals. Its main application is in the manufacture of polyurethane. Like most volatile amines, it possesses the somewhat unpleasant odour of rotten fish and also has a burning aromatic taste; it is a highly-acrid poison. It ignites readily, burning with a smoky flame.; Like phenols, aniline derivatives are highly susceptible to electrophilic substitution reactions. For example, reaction of aniline with sulfuric acid at 180 °C produces sulfanilic acid, NH2C6H4SO3H, which can be converted to sulfanilamide. Sulfanilamide is one of the sulfa drugs that were widely used as antibacterials in the early 20th century.; The great commercial value of aniline was due to the readiness with which it yields, directly or indirectly, dyestuffs. The discovery of mauve in 1856 by William Henry Perkin was the first of a series of an enormous range of dyestuffs, such as fuchsine, safranine and induline. In addition to its use as a precursor to dyestuffs, it is a starting-product for the manufacture of many drugs, such as paracetamol (acetaminophen, Tylenol).; it is a highly acrid poison. It ignites readily, burning with a large smoky flame. Aniline reacts with strong acids to form salts containing the anilinium (or phenylammonium) ion (C6H5-NH3+), and reacts with acyl halides (such as acetyl chloride (ethanoyl chloride), CH3COCl) to form amides. The amides formed from aniline are sometimes called anilides, for example CH3-CO-NH-C6H5 is acetanilide, for which the modern name is N-phenyl ethanamide. Like phenols, aniline derivatives are highly reactive in electrophilic substitution reactions. For example, sulfonation of aniline produces sulfanilic acid, which can be converted to sulfanilamide. Sulfanilamide is one of the sulfa drugs which were widely used as antibacterial in the early 20th century. Aniline was first isolated from the destructive distillation of indigo in 1826 by Otto Unverdorben. In 1834, Friedrich Runge isolated from coal tar a substance which produced a beautiful blue color on treatment with chloride of lime; this he named kyanol or cyanol. In 1841, C. J. Fritzsche showed that by treating indigo with caustic potash it yielded an oil, which he named aniline, from the specific name of one of the indigo-yielding plants, Indigofera anil, anil being derived from the Sanskrit, dark-blue. Aniline is found in many foods, some of which are corn, tea, white cabbage, and cabbage.2424-53-5 (monosulfate)542-11-0 (hydrobromide)AminobenzeneAminophenAnilinAnilinaAniline (and salts)ANILINE (SEE ALSO ANILINE HYDROCHOLORIDE 142-04-1)Aniline [UN1547] [Poison]Aniline and homologsAniline and homologuesAniline hydrobromideAniline oilAniline oil, phenylamineAniline reagentANILINE- 2,3,4,5,6-D5Aniline, acsAniline(S#299)-LiqAnilinumAnyvimAromatic amineArylamineBenzamineBenzenamineBenzene, aminoBenzene, amino-Benzene,amino (aniline)BenzeneamineBenzidamBlue oilC.I. Oxidation base 1CI Oxidation Base 1CyanolD'AnilineHSDB 43KrystallinKyanolPhenylaminePhenyleneamineC6H7N93.126593.057849229anilineaniline62-53-3NC1=CC=CC=C1InChI=1S/C6H7N/c7-6-4-2-1-3-5-6/h1-5H,7H2PAYRUJLWNCNPSJ-UHFFFAOYSA-NLiquidlogp0.89logs-0.71solubility1.80e+01 g/lmelting_point-6 oClogp1.14pka_strongest_basic4.64iupacanilineaverage_mass93.1265mono_mass93.057849229smilesNC1=CC=CC=C1formulaC6H7NinchiInChI=1S/C6H7N/c7-6-4-2-1-3-5-6/h1-5H,7H2inchikeyPAYRUJLWNCNPSJ-UHFFFAOYSA-Npolar_surface_area26.02refractivity30.76polarizability10.29rotatable_bond_count0acceptor_count1donor_count1physiological_charge0formal_charge0Specdb::NmrTwoD1856Specdb::EiMs1741Specdb::MsIr1861Specdb::MsIr1862Specdb::MsIr1863Specdb::NmrOneD1921Specdb::NmrOneD3931Specdb::NmrOneD4210Specdb::NmrOneD129178Specdb::NmrOneD129179Specdb::NmrOneD129180Specdb::NmrOneD129181Specdb::NmrOneD129182Specdb::NmrOneD129183Specdb::NmrOneD129184Specdb::NmrOneD129185Specdb::NmrOneD129186Specdb::NmrOneD129187Specdb::NmrOneD129188Specdb::NmrOneD129189Specdb::NmrOneD129190Specdb::NmrOneD129191Specdb::NmrOneD129192Specdb::NmrOneD129193Specdb::NmrOneD129194Specdb::NmrOneD129195Specdb::NmrOneD129196Specdb::NmrOneD129197Specdb::CMs6654Specdb::CMs27184Specdb::CMs27662Specdb::CMs29720Specdb::CMs32299Specdb::CMs99793Specdb::CMs99794Specdb::CMs99795Specdb::CMs99796Specdb::CMs162231Specdb::MsMs2182Specdb::MsMs2183Specdb::MsMs2184Specdb::MsMs5815Specdb::MsMs5816Specdb::MsMs5817Specdb::MsMs5818Specdb::MsMs5819Specdb::MsMs5820Specdb::MsMs5821Specdb::MsMs5822Specdb::MsMs5823Specdb::MsMs5824Specdb::MsMs5825Specdb::MsMs5826Specdb::MsMs5827Specdb::MsMs5828Specdb::MsMs248937Specdb::MsMs248938Specdb::MsMs248939Specdb::MsMs268878Specdb::MsMs268879Specdb::MsMs268880Specdb::MsMs440109Specdb::MsMs445606HMDB0301217296ANL#<Reference:0x000055567553e988>#<Reference:0x000055567553e780>#<Reference:0x000055567553e578>#<Reference:0x000055567553e398>#<Reference:0x000055567553e118>#<Reference:0x000055567553df10>#<Reference:0x000055567553dd08>#<Reference:0x000055567553da38>#<Reference:0x000055567553d768>#<Reference:0x000055567553cae8>#<Reference:0x000055567553c818>#<Reference:0x000055567553c610>#<Reference:0x000055567553c458>AnatidaeType 1specificAnatidae8830AppleType 1specificMalus pumila2832100.160.170.15mg/100 gBeefaloType 1specificBos taurus X Bison bison297284BisonType 1specificBison bison9901Black teaType 1BuffaloType 1specificBubalus bubalis89462CabbageType 1specificBrassica oleracea var. capitata37160.250.250.25mg/100 gCarrotType 1specificDaucus carota ssp. sativus792003.13.13.1mg/100 gCattle (Beef, Veal)Type 1specificBos taurus9913ChickenType 1specificGallus gallus9031Columbidae (Dove, Pigeon)Type 1specificColumbidae8930CornType 1specificZea mays4577DeerType 1specificCervidae9850Domestic goatType 1specificCapra aegagrus hircus9925Domestic pigType 1specificSus scrofa domestica9825ElkType 1specificCervus canadensis1574408EmuType 1specificDromaius novaehollandiae8790European rabbitType 1specificOryctolagus9984Green teaType 1Greylag gooseType 1specificAnser anser8843Guinea henType 1specificNumida meleagris8996Herbal teaType 1HorseType 1specificEquus caballus9796Mallard duckType 1specificAnas platyrhynchos8839Milk (Cow)Type 2specificMountain hareType 1specificLepus timidus62621Mule deerType 1specificOdocoileus9871OstrichType 1specificStruthio camelus8801PheasantType 1specificPhasianus colchicus9054QuailType 1specificPhasianidae9005RabbitType 1specificLeporidae9979Red teaType 1Rock ptarmiganType 1specificLagopus muta64668Sheep (Mutton, Lamb)Type 1specificOvis aries9940Soft-necked garlicType 1specificAllium sativum L. var. sativum46821.01.01.0mg/100 gSquabType 1specificColumba8931TeaType 1specificCamellia sinensis4442TurkeyType 1specificMeleagris gallopavo9103Velvet duckType 1specificMelanitta fusca371864White cabbageType 1specificBrassica oleracea L. var. capitata L. f. alba DC.0.250.250.25mg/100 gWild boarType 1specificSus scrofa9823Wild carrotType 1specificDaucus carota40393.13.13.1mg/100 gWild celeryType 1specificApium graveolens4045Arylacetamide deacetylaseP22760AADACArylamine N-acetyltransferase 1P18440NAT1Arylamine N-acetyltransferase 2P11245NAT2