Chemical Properties of trans-Wiskey lactone, thio

InChI

InChI=1S/C9H16OS/c1-3-4-5-8-7(2)6-9(10)11-8/h7-8H,3-6H2,1-2H3/t7-,8+/m0/s1

InChI Key

MXJQBWKNBCIJHS-SFYZADRCSA-N

Formula

C9H16OS

SMILES

CCCC[C@H]1SC(=O)C[C@@H]1C

Molecular Weight¹

172.29

• C_p,gas : Ideal gas heat capacity (J/mol×K).
• Δ_fusH° : Enthalpy of fusion at standard conditions (kJ/mol).
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Cheméo can also estimate Normal Boiling Point Temperature, Normal melting (fusion) point, Critical Temperature, Critical Pressure, Critical Volume, Enthalpy of formation at standard conditions, Enthalpy of vaporization at standard conditions, Standard Gibbs free energy of formation, Acentric Factor, Ionization energy, Log10 of Water solubility in mol/l 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.

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,gas	[341.31; 432.63]	J/mol×K	[531.78; 753.25]
Cp,gas	341.31	J/mol×K	531.78	Joback Calculated Property
Cp,gas	358.62	J/mol×K	568.69	Joback Calculated Property
Cp,gas	375.10	J/mol×K	605.60	Joback Calculated Property
Cp,gas	390.73	J/mol×K	642.51	Joback Calculated Property
Cp,gas	405.53	J/mol×K	679.42	Joback Calculated Property
Cp,gas	419.50	J/mol×K	716.34	Joback Calculated Property
Cp,gas	432.63	J/mol×K	753.25	Joback Calculated Property

Similar Compounds

Find more compounds similar to trans-Wiskey lactone, thio.

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
• Joback 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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