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558761

Sigma-Aldrich

2-Iodopyridine

98%

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About This Item

Empirical Formula (Hill Notation):
C5H4IN
CAS Number:
Molecular Weight:
205.00
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22

Assay

98%

refractive index

n20/D 1.6320 (lit.)

bp

52 °C (lit.)

density

1.928 g/mL at 25 °C (lit.)

SMILES string

Ic1ccccn1

InChI

1S/C5H4IN/c6-5-3-1-2-4-7-5/h1-4H

InChI key

CCZWSTFVHJPCEM-UHFFFAOYSA-N

General description

2-Iodopyridine can be synthesized from 2-chloropyridine or 2-bromopyridine via treatment with iodotrimethylsilane.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Lianzhong Luo et al.
Environmental toxicology and chemistry, 36(10), 2602-2613 (2017-03-18)
Oysters accumulate Zn as an adaptation to Zn exposure; however, it is not known whether male and female oysters respond differently to Zn exposure. Proteomic and real-time polymerase chain reaction analyses were used to investigate differential responses of male and
Vibrational assignments of 2-iodopyridine.
Sortur V, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy, 69(2), 604-611 (2008)
Photo-arylation. IV. Synthesis of 2-arylpyridines by photo-reaction of 2-iodopyridine with substituted benzenes.
Terashima M, et al.
Chemical & Pharmaceutical Bulletin, 33(3), 1009-1015 (1985)
Tri-(2-pyridyl) amine.
Wibaut JP and La Bastide GLC.
Rec. Trav. Chim., 52(6), 493-498 (1993)
"The solid complex Zn (CF 3) Br? 2DMF as an alternative reagent for the preparation of both, trifluoromethyl and pentafluoroethyl copper, CuCF3 and CuCF5"
Kremlev MM, et al.
Journal of Fluorine Chemistry, 131(2), 212-216 (2010)

Articles

Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.

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