Chemical Properties of s-Triazine, 2-chloro-4-(isopropylamino)-6-(methylamino)- (CAS 3004-71-5)

InChI

InChI=1S/C7H12ClN5/c1-4(2)10-7-12-5(8)11-6(9-3)13-7/h4H,1-3H3,(H2,9,10,11,12,13)

InChI Key

KLJYRZOFJHYOCO-UHFFFAOYSA-N

Formula

C7H12ClN5

SMILES

CNc1nc(Cl)nc(NC(C)C)n1

Molecular Weight¹

201.66

CAS

3004-71-5

Other Names

• 2-Chloro-4-isopropylamino-6-methylamino-s-triazine
• G-30,026
• GEIGY 30026
• 2-Methylamino-4-isopropylamino-6-chloro-s-triazine
• Norazine

• log₁₀WS : Log10 of Water solubility in mol/l.
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• I : Polar retention indices.
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
log10WS	-3.31		Relay (1.0) Calculated Property
logPoct/wat	1.387		Crippen Calculated Property
McVol	147.870	ml/mol	McGowan Calculated Property
I	[2761.00; 2761.00]
I	2761.00		NIST
I	2761.00		NIST
Tfus	403.55	K	Relay (1.0) Calculated Property

Cheméo can also estimate Normal Boiling Point Temperature, 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 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 s-Triazine, 2-chloro-4-(isopropylamino)-6-(methylamino)-.

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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