T58300
Triethanolamine
reagent grade, 98%, viscous liquid
Synonym(s):
2,2′,2′′-Nitrilotriethanol, Tris(2-hydroxyethyl)amine
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About This Item
Linear Formula:
(HOCH2CH2)3N
CAS Number:
Molecular Weight:
149.19
NACRES:
NA.21
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
203-049-8
MDL number:
Beilstein/REAXYS Number:
1699263
Assay:
98%
Form:
viscous liquid
Product Name
Triethanolamine, reagent grade, 98%
grade
reagent grade
Quality Level
vapor density
5.14 (vs air)
vapor pressure
0.01 mmHg ( 20 °C)
assay
98%
form
viscous liquid
autoignition temp.
600 °F
expl. lim.
8.5 %
refractive index
n20/D 1.485 (lit.)
useful pH range
7.3-8.3
pKa (25 °C)
7.8
bp
190-193 °C/5 mmHg (lit.)
mp
17.9-21 °C (lit.)
solubility
soluble 149 g/L at 20 °C (completely)
density
1.124 g/mL at 25 °C (lit.)
functional group
amine, hydroxyl
SMILES string
OCCN(CCO)CCO
InChI
1S/C6H15NO3/c8-4-1-7(2-5-9)3-6-10/h8-10H,1-6H2
InChI key
GSEJCLTVZPLZKY-UHFFFAOYSA-N
General description
Triethanolamine (TEA) is a quaternary ammonium compound commonly used as a buffer and emulsifier.
Application
Triethanolamine can be used as:
- A nitrogen precursor in the preparation of carbon dot derived nanomaterials.
- A cross-linking agent in the synthesis of methylaluminoxane pre-catalysts applicable in the polymerization of ethylene.
- A reducing agent to synthesize Ag nanoparticles of biological importance.
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Storage Class
10 - Combustible liquids
wgk
WGK 1
flash_point_f
354.2 °F - closed cup
flash_point_c
179 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Preparation of Ag nanoparticles with triethanolamine as reducing agent and their antibacterial property
Jia Z, et al.
Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 419, 174-179 (2013)
Carbonization conditions influence the emission characteristics and the stability against photobleaching of nitrogen doped carbon dots
Xiong Y, et al.
Nanoscale, 9(32), 11730-11738 (2017)
Fabrication of an effective avermectin nanoemulsion using a cleavable succinic ester emulsifier
W Guan, et al.
Journal of Agricultural and Food Chemistry, 19, 74-76 (2018)