Chemical Properties of 3,5-di(Trifluoromethyl)phenylhydrazine (CAS 886-35-1)

InChI

InChI=1S/C8H6F6N2/c9-7(10,11)4-1-5(8(12,13)14)3-6(2-4)16-15/h1-3,16H,15H2

InChI Key

OULWACKZBGBRNT-UHFFFAOYSA-N

Formula

C8H6F6N2

SMILES

NNc1cc(C(F)(F)F)cc(C(F)(F)F)c1

Molecular Weight¹

244.14

CAS

886-35-1

Other Names

• 3,5-Bis(trifluoromethyl)phenylhydrazine

• ω : Acentric Factor.
• C_p,gas : Ideal gas heat capacity (J/mol×K).
• Δ_fG° : Standard Gibbs free energy of formation (kJ/mol).
• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• Δ_fusH° : Enthalpy of fusion at standard conditions (kJ/mol).
• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• IE : Ionization energy (eV).
• 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).
• T_boil : Normal Boiling Point Temperature (K).
• T_c : Critical Temperature (K).
• T_fus : Normal melting (fusion) point (K).
• V_c : Critical Volume (m³/kmol).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,gas	[329.35; 381.89]	J/mol×K	[530.94; 719.69]
Cp,gas	329.35	J/mol×K	530.94	Joback Calculated Property
Cp,gas	339.95	J/mol×K	562.40	Joback Calculated Property
Cp,gas	349.76	J/mol×K	593.86	Joback Calculated Property
Cp,gas	358.80	J/mol×K	625.32	Joback Calculated Property
Cp,gas	367.14	J/mol×K	656.77	Joback Calculated Property
Cp,gas	374.82	J/mol×K	688.23	Joback Calculated Property
Cp,gas	381.89	J/mol×K	719.69	Joback Calculated Property

Similar Compounds

Find more compounds similar to 3,5-di(Trifluoromethyl)phenylhydrazine.

Sources

• Cheméo Relay (1.0)
• 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.