Chemical Properties of Glutaric acid, 2-nitro-4-chlorobenzyl nonyl ester

Glutaric acid, 2-nitro-4-chlorobenzyl nonyl ester

Download as PDF file Download as Excel file Download as 2D mole file Predict properties

InChI Key
Molecular Weight1

Physical Properties

Property Value Unit Source
Δf -225.13 kJ/mol Joback Calculated Property
Δfgas -779.28 kJ/mol Joback Calculated Property
Δfus 64.54 kJ/mol Joback Calculated Property
Δvap 105.23 kJ/mol Joback Calculated Property
logPoct/wat 5.756 Crippen Calculated Property
Pc 1217.44 kPa Joback Calculated Property
Tboil 1058.37 K Joback Calculated Property
Tc 1295.91 K Joback Calculated Property
Tfus 695.74 K Joback Calculated Property
Vc 1.282 m3/kg-mol Joback Calculated Property

Temperature Dependent Properties

Property Value Unit Temperature (K) Source
Cp,gas 1067.03 J/mol×K 1058.37 Joback Calculated Property

Molecular Descriptors

Joback and Reid Groups
-O- (nonring) 2
-CH3 1
=CH- (ring) 3
-NO2 1
=C< (ring) 3
-CH2- 12
-Cl 1
>C=O (nonring) 2

Similar Compounds

Glutaric acid, 2-nitro-4-chlorobenzyl undecyl ester. Glutaric acid, 2-nitro-4-chlorobenzyl octyl ester. Glutaric acid, di(2-nitro-4-chlorobenzyl) ester. Succinic acid, 2-nitrobenzyl octyl ester. Succinic acid, decyl 2-nitrobenzyl ester. Succinic acid, 2-nitrobenzyl nonyl ester. Succinic acid, heptyl 2-nitrobenzyl ester. Glutaric acid, 2-nitro-3-chlorobenzyl octyl ester. Glutaric acid, dodecyl 2-nitro-3-chlorobenzyl ester. Glutaric acid, 2-nitro-3-chlorobenzyl undecyl ester. Glutaric acid, 2-nitro-3-chlorobenzyl nonyl ester. Glutaric acid, hexyl 2-nitro-3-chlorobenzyl ester. Glutaric acid, 2-nitro-3-chlorobenzyl pentyl ester. Glutaric acid, butyl 2-nitro-3-chlorobenzyl ester. Succinic acid, butyl 2-nitrobenzyl ester.

Find more compounds similar to Glutaric acid, 2-nitro-4-chlorobenzyl nonyl ester.

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.