36272-22-7

Basic information

• Product Name: (R)-2-Methyl-1-butanamine
• Synonyms: (2R)-2-Methyl-1-butanamine;(R)-2-Methyl-1-butanamine;[R,(+)]-2-Methylbutylamine
• CAS NO: 36272-22-7
• Molecular Formula: C₅H₁₃N
• Molecular Weight: 87.16342
• Mol File: 36272-22-7.mol
• Article Data: 8

Chemical Properties

• Appearance: /
• CAS DataBase Reference: (R)-2-Methyl-1-butanamine(CAS DataBase Reference)
• NIST Chemistry Reference: (R)-2-Methyl-1-butanamine(36272-22-7)
• EPA Substance Registry System: (R)-2-Methyl-1-butanamine(36272-22-7)

Safety Data

• Hazardous Substances Data: 36272-22-7(Hazardous Substances Data)

Usage

General Description

(R)-2-methyl-1-butanamine, also known as isoamylamine, is an organic compound with the chemical formula C5H13N. It is a primary amine that is often used as a building block in the synthesis of various pharmaceuticals, agrochemicals, and other organic compounds. It is a clear, colorless liquid with a strong ammonia-like odor. It is soluble in water and organic solvents, and it is flammable and corrosive. Isoamylamine is also used in the production of rubber accelerators, corrosion inhibitors, and surfactants, and it can also be found in some fragrances and food flavorings.

Upstream product

• 104835-33-8 (S)-2-(2-methyl-butyl)-isoindole-1,3-dione 
• 389122-94-5 (R)-2-methylbutanamide 
• 501015-73-2 (R)-1-Azido-2-methyl-butane 
• 319-78-8 D-Isoleucine 
• 616-16-0 (R)-2-Methyl-1-butanol 
• 46481-05-4 (R)-2-methyl-1-butanol 4-methylbenzenesulfonate 
• 69743-62-0 (R)-2-methylbutyl benzoate 
• 32231-50-8 (R)-2-methylbutyric acid 
• 101400-29-7 (S)-2-Methylbutyroyl chloride 
• 1565-80-6 (2S)-2-methyl-1-butanol 
• 1019852-78-8 (2E,4E)-5-(benzo[d][1,3]dioxol-5-yl)-N-((R)-2-methylbutyl)penta-2,4-dienamide 
• 1213780-72-3 piperchabamide F 
• 474828-48-3 (R)-4-benzyl-3-((R)-2-methylbutanoyl) oxazolidin-2-one 
• 1115-11-3 2-methyl-2-pentenal 

Relevant articles and documents

Hepatoprotective amide constituents from the fruit of Piper chaba: Structural requirements, mode of action, and new amides

The 80% aqueous acetone extract from the fruit of Piper chaba (Piperaceae) was found to have hepatoprotective effects on d-galactosamine (d-GalN)/lipopolysaccharide-induced liver injury in mice. From the ethyl acetate-soluble fraction, three new amides, p

Rational Design of Thermodynamic and Kinetic Binding Profiles by Optimizing Surface Water Networks Coating Protein-Bound Ligands

A previously studied congeneric series of thermolysin inhibitors addressing the solvent-accessible S2′ pocket with different hydrophobic substituents showed modulations of the surface water layers coating the protein-bound inhibitors. Increasing stabilization of water molecules resulted in an enthalpically more favorable binding signature, overall enhancing affinity. Based on this observation, we optimized the series by designing tailored P2′ substituents to improve and further stabilize the surface water network. MD simulations were applied to predict the putative water pattern around the bound ligands. Subsequently, the inhibitors were synthesized and characterized by high-resolution crystallography, microcalorimetry, and surface plasmon resonance. One of the designed inhibitors established the most pronounced water network of all inhibitors tested so far, composed of several fused water polygons, and showed 50-fold affinity enhancement with respect to the original methylated parent ligand. Notably, the inhibitor forming the most perfect water network also showed significantly prolonged residence time compared to the other tested inhibitors.

Spectroscopy of Hydrothermal Reactions, Part 26: Kinetics of Decarboxylation of Aliphatic Amino Acids and Comparison with the Rates of Racemization

The kinetics of decarboxylation of six α-amino acids (glycine, alanine, aminobutyric acid, valine, leucine, and isoleucine) and β-aminobutyric acid were studied in aqueous solution at 310-330 deg C and 275 bar over the pH25 range 1.5-8.5 by using an in situ FT-IR spectroscopy flow reactor. Based on the rate of formation of CO2, the first-order or pseudo-first-order rate constants were obtained along with the Arrhenius parameters. The decarboxylation rates of amino acids follow the order Gly > Leu ca. Ile ca. Val > Ala > α-Aib > β-Aib. Differences in the concentration between 0.05 and 0.5 m had only a minor effect on the decarboxylation rate. The effect of the position of the amino group on the decarboxylation rate was investigated for α-, β-, and γ-aminobutyric acid and the order was found to be α > β >> γ. Although the pH dependence is complex, the decarboxylation rates of α-amino acids qualitatively have the inverse trend of the racemization rates.