Chemical Properties of Bis(2-chloro-1-methylethyl) 2-chloropropyl phosphate (CAS 76025-08-6)

InChI

InChI=1S/C9H18Cl3O4P/c1-7(12)6-14-17(13,15-8(2)4-10)16-9(3)5-11/h7-9H,4-6H2,1-3H3

InChI Key

NISNGFDWZYZNPT-UHFFFAOYSA-N

Formula

C9H18Cl3O4P

SMILES

CC(Cl)COP(=O)(OC(C)CCl)OC(C)CCl

Molecular Weight¹

327.57

CAS

76025-08-6

Other Names

• Phosphoric acid, bis(2-chloro-1-methylethyl) 2-chloropropyl ester

• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• I_np : Non-polar retention indices.
• T_boil : Normal Boiling Point Temperature (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
ΔvapH°	84.86	kJ/mol	Relay (1.0) Calculated Property
logPoct/wat	4.026		Crippen Calculated Property
McVol	218.330	ml/mol	McGowan Calculated Property
Inp	[1828.00; 1831.00]
Inp	1828.00		NIST
Inp	1831.00		NIST
Tboil	571.45	K	Relay (1.0) Calculated Property

Cheméo can also estimate Normal melting (fusion) point, Critical Temperature, Critical Pressure, Critical Volume, Enthalpy of formation 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.

Similar Compounds

Find more compounds similar to Bis(2-chloro-1-methylethyl) 2-chloropropyl phosphate.

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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