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Chemical Identification
Common Name
Propazine
中文通用名
扑灭津
IUPAC
6-chloro-N2,N4-diisopropyl-1,3,5-triazine-2,4-diamine
CAS
6-chloro-N,N′-bis(1-methylethyl)-1,3,5-triazine-2,4-diamine
CAS No.
139-40-2
Molecular Formula
C9H16ClN5
Molecular Structure
Physical Properties
Molecular weight:229.7; Physical form:Colourless powder. Density:1.162 (20 °C); Melting point:212-214 °C; Vapour pressure:0.0039 mPa (20 °C); Henry constant:1.79 × 10-4 Pa m3 mol-1 (calc.); pKa:1.7 (21 °C), v. weak base; Solubility:In water 5.0 mg/l (20 °C). In benzene, toluene 6.2, diethyl ether 5.0, carbon tetrachloride 2.5 (all in g/ kg, 20 °C).; Stability:Stable in neutral, slightly acidic, and slightly alkaline media. Hydrolysed by acids and alkalis on heating, with the formation of hydroxypropazine.
Toxicology
Oral:Acute oral LD50 for rats >7000 mg/ kg. Percutaneous:Acute percutaneous LD50 for rats >3100, rabbits >10 200 mg/kg. Mild eye and skin irritant (rabbits). Inhalation: LC50 (4 h) for rabbits >2.04 mg/l air. Phytotoxicity:Sugar beet and many vegetables are sensitive. ADI:( JMPR) 0.01 mg/ kg b.w. [1999].
Environmental Profile
Ecotoxicology: Bees:Not toxic to bees.Birds:Dietary LC50 (8 d) for bobwhite quail and mallard ducks >10 000 mg/ kg.Fish: LC50 (96 h) for rainbow trout 17.5, bluegill sunfish >100, goldfish >32.0 mg/l. Environmental fate: Animals:In mammals, following oral administration, 42-46% is eliminated in metabolised form within 24 hours. For details of metabolites, see J. E. Bakke et al., J. Agric. Food Chem., 1967, 15, 628-631.Soil:In soil, microbial degradation occurs, with hydrolysis of the chlorine atom to give hydroxypropazine, dealkylation of both substituted amino groups, presumably followed by ring opening and decomposition. 50 80-100 d. PropazinePlant:In tolerant plants, the chlorine atom is hydrolysed, to give 6-hydroxypropazine. Both substituted amino groups are dealkylated, presumably followed by ring opening and decomposition.
Transport Information
Signal Word:CAUTION; Hazard Class:III(Slightly hazardous)

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