Ethyl amine degradation

Basic pH of a 0-05% solution 10-4 Stable at basic pH degrades in acidic media quickly to the starting products ethyl amine and formaldehyde... 

Figure 13.6 Degradation of thiamine (a) on heating in alkaline conditions, resulting in formation of (b) 2-methyl-4-amine-5-hydroxymethylpyrimidine and (c) 5-(2-hydroxy-ethyl)-4-methylthiazole.

Polyurethanes (PU) The odor of many polyurethanes is caused by fishy smelling low molecular weight amines, mostly methylamines like trimethylamine, degradation products of the amine catalysts used during production. In some cases after evaporation of the fishy smelling amines, other odor qualities remain. One noticeable odor of PU samples was earthy, nutty, which can often be attributed to substituted pyrazines, formed by condensation of two a-aminoketones, subsequent oxidation or alkylation by aldehydes. One example is 2-ethyl-3,5-dimethylpyrazine (Mayer and Breuer, 2006). 

The Reformatsky reaction between 2-allylcycZohexanone and ethyl a-bromo-/3-phenylpropionate yielded the acid [l], which on cyclization gave two acids, one of which was the expected 13-allyl-derivative [li]. The other acid did not react with bromine and was allotted the structure [l 11 ] on Curtius degradation it afforded the amine [liii]. The acid [in] was recovered mainly unchanged after heating with spongy palladium at 310° C. for one hour [21]. 

Degradation of tertiary amines with cyanogen bromide (BrCN), or ethyl, benzyl or phenyl chloroformate (see 1st edition). 

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