Trimethylamine

C ₃ H ₉ N(59.11). (CH ₃ ) ₃ N. A tertiary amine. It is widely found in nature and is produced during the decomposition of animal and vegetable matter. Its parent may be glycine betaine, choline, or lecithin. It is produced by heating ammonium formate with formaldehyde. It is a colorless gas with the odor of rotting fish. Melting point -124.0 °C, boiling point 3.5 °C. 0.6709. 1.3631. K _a ²⁵ 7.4 × 10 ^-5 . Soluble in water and most organic solvents. Strongly basic. It is a designated substance under the Offensive Odor Control Law, and its sources include livestock farming, compound fertilizer manufacturing, fish iliac bone processing plants, and seafood canning. [CAS 75-50-3]

Source: Morikita Publishing "Chemical Dictionary (2nd Edition)" Information about the Chemical Dictionary 2nd Edition

C₃H₉N(59.11)．(CH₃)₃N．第三級アミンの一つ．天然に広く存在し，動物，植物質が分解するときに生じる．その母体としては，グリシンベタイン，コリン，またはレシチンなどが考えられる．ギ酸アンモニウムをホルムアルデヒドと熱して製造する．魚類の腐敗臭をもつ無色の気体．融点－124.0 ℃，沸点3.5 ℃．0.6709．1.3631．K_a²⁵ 7.4×10^－5．水およびほとんどの有機溶媒に可溶．塩基性が強い．悪臭防止法による指定物質で，発生源は畜産農業，複合肥料製造業，魚腸骨処理場，水産缶詰製造業など．[CAS 75-50-3]

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