2-Dimethylaminoethanol (+)-bitartrate salt
[CAS 5988-51-2]

Identification

• Classification: Food additive >> Nutrition supplements
• Name: 2-Dimethylaminoethanol (+)-bitartrate salt
• Synonyms: N,N-Dimethylethanolamine (+)-bitartrate salt
• Molecular Formula: C₄H₁₁NO.C₄H₆O₆
• Molecular Weight: 239.22
• CAS Registry Number: 5988-51-2
• EC Number: 227-809-3
• SMILES: CN(C)CCO.[C@@H]([C@H](C(=O)O)O)(C(=O)O)O

Properties

• Melting point: 109-113 °C
• alpha: 18 ° (c=3% in H2O)

Safety Data

• Hazard Symbols: GHS07 Warning
• Risk Statements: H315-H319-H335
• Safety Statements: P261-P264-P264+P265-P271-P280-P302+P352-P304+P340-P305+P351+P338-P319-P321-P332+P317-P337+P317-P362+P364-P403+P233-P405-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Specific target organ toxicity - single exposure	STOT SE	3	H335
Skin irritation	Skin Irrit.	2	H315
Eye irritation	Eye Irrit.	2	H319

chemBlink Chemical Story

2-Dimethylaminoethanol (+)-bitartrate salt matters because formation of the bitartrate salt changes crystallinity, solubility and handling of dimethylaminoethanol without changing its principal covalent skeleton. This connection between molecular structure and observable behavior is more informative than a simple list of uses. CAS 5988-51-2 identifies the substance in this chemBlink record, while its practical significance comes from the way its functional groups, composition, or material structure control reactivity and physical properties.

The broader lesson is that chemical identity alone does not determine performance. Conditions such as pH, temperature, formulation, concentration, molecular distribution, or biological environment can decide whether the same underlying chemistry is useful, inactive, or hazardous. For chemists, 2-Dimethylaminoethanol (+)-bitartrate salt is therefore a useful case study in connecting molecular-scale behavior with a real laboratory, industrial, biological, or materials-science outcome.

References: CAS identity records, 5988-51-2; Handbook of Pharmaceutical Salts

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