Chemical Forums
Chemistry Forums for Students => Organic Chemistry Forum => Topic started by: University_Of_Toronto on May 14, 2009, 11:14:50 AM
-
Hello,
I work for a pharma company and I am always stuck working with Quetiapine Fumerate. There are strick rules when working with this product(Powder), we always use nitrogen when mixing, discharging..etc
I am aware of the function of Nitrogen althought not too happy to be exposed to it but atleat I am still alive and no explosion yet.
My question is ..Why is Quetiapine(when handling the powder) considered explosive..whats the chemistry of it that makes it explosive?
Thank you for your time and input
-
I don't know for sure, but most explosives are compounds that start as liquids or solids that can readily decompose into a gas, resulting in a large, sudden increase in volume.
Looking at the structure of quetiapine fumarate, seems like it could form ethylene (CH2CH2) and 2 equivalents of formaldehyde (CH2=O), following loss of a proton.
(https://www.chemicalforums.com/proxy.php?request=http%3A%2F%2Fi19.photobucket.com%2Falbums%2Fb185%2Fworm193%2Fq.gif&hash=f97df8f727eb91d856eee927515fdecbaf029135)
-
Even flour can explode - perhaps it is just flammable enough and creates relatively stable suspension (aerosol) easily enough to be dangerous.
-
Even flour can explode - perhaps it is just flammable enough and creates relatively stable suspension (aerosol) easily enough to be dangerous.
Seconded, dust explosions are a problem when working with any fine combustible powder on an industrial scale. http://en.wikipedia.org/wiki/Dust_explosion
-
http://www.seqchem.com/safetysheet.php?SQIndex=SRP01075q
-
Barring dust explosions which are not an issue nor powerful on the small scale, the given compound is not explosive. Peroxide formation on exposure to air is not out of the question.
-
Even flour can explode - perhaps it is just flammable enough and creates relatively stable suspension (aerosol) easily enough to be dangerous.
Stop quessing buddy, this was only a 93 kg batch...do your baker use nitrogen when doing a dry mix ?