Morpholine is an organic chemical compound with the formula O(CH2CH2)2NH. It features both amine and ether functional groups, making it a base. Morpholine is a colorless liquid with a weak ammonia-like odor. It is miscible with water and has a melting point of -5°C and boiling point of 129°C. Morpholine is often produced industrially by dehydrating diethanolamine with sulfuric acid. It has various industrial and organic synthesis uses, such as pH adjustment in power plants, as a solvent, and as a component in fungicides and fruit coatings.

1. MORPHOLINE
BY- VISHAL SINGH SOLANKI

2. INTRODUCTION
 Morpholine is an organic chemical compound having the chemical
formula O(CH2CH2)2NH.
 This hetero-cycle features both amine and ether functional groups.
Because of the amine, morpholine is a base; its conjugate acid is called
morpholinium.

3. STRUCTURE

4. PHYSICAL PROPERTIES
 Chemical formula - C4H9NO
 Molar mass - 87.122 g·mol−1
 Appearance - Colourless liquid
 Odour - Weak ammonia-like or fish-like
 Density - 1.007 g/cm3
 Melting point - −5 °C (23 °F; 268 K)
 Boiling point - 129 °C (264 °F; 402 K)
 Solubility in water - miscible

5. SYNTHESIS
 1. Morpholine is often produced industrially by the dehydration of
diethanol amine with sulfuric acid

8. USES
 INDUSTRIAL APPLICATION- Morpholine is a common additive, in parts per million concentrations, for pH adjustment in both fossil fuel and nuclear power plant
steam systems. Morpholine is used because its volatility is about the same as water, so once it is added to the water
 ORGANIC SYNTHESIS - Morpholine is widely used in organic synthesis. For example, it is a building block in the preparation of the antibiotic linezolid, the anticancer
agent gefitinib (Iressa) and the analgesic dextromoramide.
 In research and in industry, the low cost and polarity of morpholine lead to its common use as a solvent for chemical reactions.
 Agriculture-As a fruit coating - Morpholine is used as a chemical emulsifier in the process of waxing fruit. Naturally, fruits make waxes to protect against insects and
fungal contamination, but this can be lost as the fruit is cleaned.
 As a component in fungicides

9. THANK
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