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2-Aminobenzenesulfonamide(CAS: 3306-62-5)

2-Aminobenzenesulfonamide
CAS Number

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Basic Information

Molecular Formula
C6H8N2O2S
Molecular Weight
172.21 g/mol

Physical Properties

Melting Point
155-157 °C (lit.)
Boiling Point
392.7±44.0°C at 760 mmHg
Flash Point
191.3°C

Chemical Identifiers

SMILES
C1=CC=C(C(=C1)N)S(=O)(=O)N
InChIKey
YAZSBRQTAHVVGE-UHFFFAOYSA-N

Database References

MDL Number
MFCD00007932

FAQ

2-Aminobenzenesulfonamide (CAS: 3306-62-5) is classified under the Globally Harmonized System of Classification and Labeling of Chemicals (GHS) as an eye irritant. It falls under the scope of the REACH regulation in the EU, requiring manufacturers and importers to register the substance with the European Chemicals Agency. In the USA, the FDA and EPA have specific requirements for the handling, labeling, and reporting of this chemical.
There are several alternatives to 2-Aminobenzenesulfonamide (CAS: 3306-62-5) in synthesis, including 4-Aminobenzenesulfonamide and 2-Chlorobenzenesulfonamide. These compounds can serve similar roles depending on the specific reaction conditions and desired properties.
The market for 2-Aminobenzenesulfonamide (CAS: 3306-62-5) is stable, with increasing research focus on its use in pharmaceuticals and as an intermediate in the synthesis of other compounds. Recent trends indicate growing interest in its application in drug development and material sciences due to its unique properties.
Waste containing 2-Aminobenzenesulfonamide (CAS: 3306-62-5) should be collected in appropriate containers and disposed of through professional waste disposal services. Proper incineration or chemical treatment may be required to ensure compliance with environmental regulations. Handling should be done in a well-ventilated area, and personal protective equipment should be used to prevent exposure to the chemical.

Safety Notice

Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.

Always follow proper handling procedures

Contact Information

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