Dipropylamine

CAS RN:142-84-7

Exposure Summary

Dipropylamine's production and use as a chemical intermediate, principally in the production of certain herbicides, may result in its release to the environment through various waste streams. If released to air, a vapor pressure of 20.1 mm Hg at 25 deg C indicates dipropylamine will exist solely as a vapor in the atmosphere. Vapor-phase dipropylamine will be degraded in the atmosphere by reaction with photochemically-produced hydroxyl radicals; the half-life for this reaction in air is estimated to be 4 hours. Dipropylamine does not contain chromophores that absorb at wavelengths >290 nm and therefore is not expected to be susceptible to direct photolysis by sunlight. If released to soil, dipropylamine is expected to have moderate mobility based upon an estimated Koc of 190. The pKa of dipropylamine is 11 indicating that this compound will exist almost entirely in the cation form in the environment and cations generally adsorb more strongly to soils containing organic carbon and clay than their neutral counterparts. Volatilization from moist soil surfaces is not expected to be an important fate process based upon its cationic state. Dipropylamine may volatilize from dry soil surfaces based upon its vapor pressure. Dipropylamine was determined to be biodegradable using the Japanese MITI test protocol. If released into water, dipropylamine is expected to adsorb to suspended solids and sediment based upon the estimated Koc. A pKa of 11.00 indicates dipropylamine will exist almost entirely in the cation form at pH values of 5 to 9 and therefore volatilization from water surfaces is not expected to be an important fate process. An estimated BCF of 4 suggests the potential for bioconcentration in aquatic organisms is low. Hydrolysis is not expected to be an important environmental fate process since this compound lacks functional groups that hydrolyze under environmental conditions. Occupational exposure to dipropylamine may occur through inhalation and dermal contact with this compound at workplaces where dipropylamine is produced or used. Monitoring data indicate that the general population may be exposed to dipropylamine via ingestion of food and the use of tobacco products containing dipropylamine. (SRC)
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