- InChI
- InChI=1S/C13H11NO2/c15-13(11-7-3-1-4-8-11)14(16)12-9-5-2-6-10-12/h1-10,16H
- InChI Key
- YLYIXDZITBMCIW-UHFFFAOYSA-N
- Formula
- C13H11NO2
- SMILES
- O=C(c1ccccc1)N(O)c1ccccc1
- Molecular Weight1
- 213.24
- Other Names
-
- N-Benzoyl-N-phenylhydroxamic acid
- N-Benzoylphenylhydroxylamine
- N-Phenylbenzohyroxamic acid
- N-benzoyl-N-phenylhydroxylamine
- N-hydroxy-N-phenylbenzamide
- N-hydroxybenzanilide
- NSC 42454
- benzamide, N-hydroxy-N-phenyl-
- benzohydroxamic acid, N-phenyl-
- ω : Acentric Factor.
- Cp,gas : Ideal gas heat capacity (J/mol×K).
- ΔfG° : Standard Gibbs free energy of formation (kJ/mol).
- ΔfH°gas : Enthalpy of formation at standard conditions (kJ/mol).
- ΔfusH° : Enthalpy of fusion at standard conditions (kJ/mol).
- ΔvapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
- IE : Ionization energy (eV).
- log10WS : Log10 of Water solubility in mol/l.
- logPoct/wat : Octanol/Water partition coefficient.
- McVol : McGowan's characteristic volume (ml/mol).
- Pc : Critical Pressure (kPa).
- Tboil : Normal Boiling Point Temperature (K).
- Tc : Critical Temperature (K).
- Tfus : Normal melting (fusion) point (K).
- Vc : Critical Volume (m3/kmol).
- 1: Molecular weight from the IUPAC atomic weights tables.
Cheméo is a service of Céondo GmbH, since 2007, we provide simulation, modelling and software development services for the industry.
Do not hesitate to contact us for your projects.
Physical Properties
| Property | Value | Unit | Source |
|---|---|---|---|
| ω | 0.7466 | Relay (1.0) Calculated Property | |
| ΔfG° | 128.44 | kJ/mol | Joback Calculated Property |
| ΔfH°gas | -32.48 | kJ/mol | Relay (1.0) Calculated Property |
| ΔfusH° | 26.22 | kJ/mol | Joback Calculated Property |
| ΔvapH° | 96.11 | kJ/mol | Relay (1.0) Calculated Property |
| IE | 8.50 | eV | Relay (1.0) Calculated Property |
| log10WS | -1.89 | Aq. Solubility Prediction | |
| logPoct/wat | 2.723 | Crippen Calculated Property | |
| McVol | 163.930 | ml/mol | McGowan Calculated Property |
| Pc | 3668.65 | kPa | Joback Calculated Property |
| Tboil | 610.09 | K | Relay (1.0) Calculated Property |
| Tc | 920.53 | K | Relay (1.0) Calculated Property |
| Tfus | [394.15; 394.15] | K |
|
| Tfus | 394.15 | K | Volumetric and steric properties of hydroxamic acids in ethanol at different temperatures |
| Tfus | 394.15 | K | Steric parameters and excess properties of hydroxamic acids |
| Tfus | 394.15 | K | Partial Molar Volumes and Viscosity B-Coefficient of N-Phenylbenzohydroxamic Acid in Dimethylsulfoxide at Different Temperatures |
| Vc | 0.606 | m3/kmol | Relay (1.0) Calculated Property |
Temperature Dependent Properties
| Property | Value | Unit | Temperature (K) | Source |
|---|---|---|---|---|
| Cp,gas | [429.18; 486.96] | J/mol×K | [708.69; 935.19] |
|
| Cp,gas | 429.18 | J/mol×K | 708.69 | Joback Calculated Property |
| Cp,gas | 441.05 | J/mol×K | 746.44 | Joback Calculated Property |
| Cp,gas | 451.92 | J/mol×K | 784.19 | Joback Calculated Property |
| Cp,gas | 461.87 | J/mol×K | 821.94 | Joback Calculated Property |
| Cp,gas | 470.98 | J/mol×K | 859.69 | Joback Calculated Property |
| Cp,gas | 479.32 | J/mol×K | 897.44 | Joback Calculated Property |
| Cp,gas | 486.96 | J/mol×K | 935.19 | Joback Calculated Property |
Similar Compounds
Find more compounds similar to N-Phenylbenzohydroxamic acid.
Mixtures
- Ethanol + N-Phenylbenzohydroxamic acid
- Formamide, N,N-dimethyl- + N-Phenylbenzohydroxamic acid
- Dimethyl Sulfoxide + N-Phenylbenzohydroxamic acid
Sources
- Cheméo Relay (1.0)
- Crippen Method
- Volumetric and steric properties of hydroxamic acids in ethanol at different temperatures
- Steric parameters and excess properties of hydroxamic acids
- Partial Molar Volumes and Viscosity B-Coefficient of N-Phenylbenzohydroxamic Acid in Dimethylsulfoxide at Different Temperatures
- Joback Method
- Aqueous Solubility Prediction Method
- McGowan Method
- NIST Webbook
Note: Cheméo is only indexing the data, follow the source links to retrieve the latest data. The source is also providing more information like the publication year, authors and more. Take the time to validate and double check the source of the data.