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Dimethylamine is an organic compound with the formula (CH 3) 2 NH. This secondary amine is a colorless, flammable gas with an ammonia -like odor. Dimethylamine is commonly encountered commercially as a solution in water at concentrations up to around 40%.
DMAPA is commonly produced commercially via the reaction between dimethylamine and acrylonitrile (a Michael reaction) to produce dimethylaminopropionitrile. A subsequent hydrogenation step yields DMAPA: [2] DMAPA is readily converted to the mustard dimethylaminopropyl-3-chloride, a powerful alkylating agent. [3]
NDMA forms from a variety of dimethylamine-containing compounds, e.g. hydrolysis of dimethylformamide. Dimethylamine is susceptible to oxidation to unsymmetrical dimethylhydrazine, which air-oxidizes to NDMA. [15] In the laboratory, NDMA can be synthesised by the reaction of nitrous acid with dimethylamine: HONO + (CH 3) 2 NH → (CH 3) 2 NNO ...
Lauryldimethylamine oxide (LDAO), also known as dodecyldimethylamine oxide (DDAO), is an amine oxide–based zwitterionic surfactant, with a C 12 (dodecyl) alkyl tail. It is one of the most frequently-used surfactants of this type. [4]
Myristamine oxide is an amine oxide based zwitterionic surfactant with a C 14 (tetradecyl) alkyl tail. It is used as a foam stabilizer and hair conditioning agent in some shampoos and conditioners.
DMA is prepared commercially by the reaction of dimethylamine with acetic anhydride or acetic acid. Dehydration of the salt of dimethylamine and acetic acid also furnishes this compound: [5] CH 3 CO 2 H·HN(CH 3) 2 → H 2 O + CH 3 CON(CH 3) 2. Dimethylacetamide can also be produced by the reaction of dimethylamine with methyl acetate. [6]
Dimethylethanolamine (DMAE or DMEA) is an organic compound with the formula (CH 3) 2 NCH 2 CH 2 OH.It is bifunctional, containing both a tertiary amine and primary alcohol functional groups.
N,N-DMPEA has been found to be safe for use as a flavoring agent by the Flavor and Extract Manufacturers Association (FEMA) Expert Panel [7] and also by the Joint Expert Committee on Food Additives (JECFA) [8] —a collaboration between the Food and Agricultural Organization of the United Nations (FAO) and the World Health Organization.