Chemical Properties of L-Proline, N-(2-bromobenzoyl)-, propyl ester

InChI

InChI=1S/C15H18BrNO3/c1-2-10-20-15(19)13-8-5-9-17(13)14(18)11-6-3-4-7-12(11)16/h3-4,6-7,13H,2,5,8-10H2,1H3

InChI Key

PFUPJDOVIRUJBX-UHFFFAOYSA-N

Formula

C15H18BrNO3

SMILES

CCCOC(=O)C1CCCN1C(=O)c1ccccc1Br

Molecular Weight¹

340.21

• log₁₀WS : Log10 of Water solubility in mol/l.
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• P_c : Critical Pressure (kPa).
• I_np : Non-polar retention indices.
• T_boil : Normal Boiling Point Temperature (K).
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
log10WS	-3.76		Relay (1.0) Calculated Property
logPoct/wat	3.007		Crippen Calculated Property
McVol	224.080	ml/mol	McGowan Calculated Property
Pc	1744.45	kPa	Relay (1.0-beta) Calculated Property
Inp	[2358.00; 2358.00]
Inp	2358.00		NIST
Inp	2358.00		NIST
Tboil	650.43	K	Relay (1.0) Calculated Property
Tfus	322.87	K	Relay (1.0) Calculated Property

Cheméo can also estimate Critical Temperature, Critical Volume, Enthalpy of formation at standard conditions, Enthalpy of vaporization at standard conditions, Standard Gibbs free energy of formation, Acentric Factor, Ionization energy for this compound, but they fall outside the models' validated range, so they are not shown here. Open the prediction tool to compute them on demand.

Similar Compounds

Find more compounds similar to L-Proline, N-(2-bromobenzoyl)-, propyl ester.

Sources

• Cheméo Relay (1.0)
• Cheméo Relay (1.0, beta) Beta: served but experimental, data-limited and below our cross-validation release bar; the Joback value is recommended where available.
• Crippen Method
• Crippen 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.
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