Chemical Properties of D-Leucine (CAS 328-38-1)

InChI

InChI=1S/C6H13NO2/c1-4(2)3-5(7)6(8)9/h4-5H,3,7H2,1-2H3,(H,8,9)/t5-/m0/s1

InChI Key

ROHFNLRQFUQHCH-YFKPBYRVSA-N

Formula

C6H13NO2

SMILES

CC(C)CC(N)C(=O)O

Molecular Weight¹

131.17

CAS

328-38-1

Other Names

• (R)-(-)-Leucine
• (S)-(+)-leucine
• (S)-2-amino-4-methylpentanoic acid
• (S)-2-amino-4-methylvaleric acid
• (S)-leucine
• .alpha.-amino-.gamma.-methylvaleric acid
• .alpha.-aminoisocaproic acid
• 4-methyl-L-norvaline
• L-(+)-leucine
• L-.alpha.-aminoisocaproic acid
• L-leucine
• Leucine, D-

• ω : Acentric Factor.
• Δ_cH°_solid : Standard solid enthalpy of combustion (kJ/mol).
• C_p,gas : Ideal gas heat capacity (J/mol×K).
• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• Δ_fH°_solid : Solid phase 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).
• P_sub : Sublimation 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

Cheméo can also estimate Standard Gibbs free energy of formation for this compound, but it falls outside the models' validated range, so it is not shown here. Open the prediction tool to compute it on demand.

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,gas	[278.31; 333.92]	J/mol×K	[554.04; 761.79]
Cp,gas	278.31	J/mol×K	554.04	Joback Calculated Property
Cp,gas	289.01	J/mol×K	588.67	Joback Calculated Property
Cp,gas	299.10	J/mol×K	623.29	Joback Calculated Property
Cp,gas	308.61	J/mol×K	657.92	Joback Calculated Property
Cp,gas	317.57	J/mol×K	692.54	Joback Calculated Property
Cp,gas	326.00	J/mol×K	727.17	Joback Calculated Property
Cp,gas	333.92	J/mol×K	761.79	Joback Calculated Property
Psub	[9.00e-04; 2.16]	kPa	[420.70; 517.50]
Psub	9.00e-04	kPa	420.70	Sublimation and vapour pressure estimation of l-leucine using thermogravimetric analysis
Psub	2.90e-03	kPa	440.30	Sublimation and vapour pressure estimation of l-leucine using thermogravimetric analysis
Psub	0.04	kPa	469.90	Sublimation and vapour pressure estimation of l-leucine using thermogravimetric analysis
Psub	0.53	kPa	499.20	Sublimation and vapour pressure estimation of l-leucine using thermogravimetric analysis
Psub	2.16	kPa	517.50	Sublimation and vapour pressure estimation of l-leucine using thermogravimetric analysis

Similar Compounds

Find more compounds similar to D-Leucine.

Mixtures

• D-Leucine + Water
• D-Leucine + Water + Tetradonium Bromide
• Lactose + D-Leucine + Water
• Betaine + D-Leucine + Water
• D-Leucine + Water + Cetrimonium Bromide
• Sucrose + D-Leucine + Water
• D-Leucine + Urea + Water
• Ethanol, 2-butoxy- + D-Leucine + Water
• D-Leucine + 2,3-Butanediol + Water
• sodium chloride + D-Leucine + Water
• D-Leucine + Sodium nitrate + Water
• Potassium nitrate + D-Leucine + Water
• Magnesium chloride + D-Leucine + Water
• N-Methylglycine + D-Leucine + Water
• potassium chloride + D-Leucine + Water
• D-Leucine + Magnesium acetate + Water
• D-Leucine + Water + Methanamine, N,N-dimethyl-, N-oxide
• D-Leucine + 1,2-Propanediol, 3-chloro-
• D-Leucine + 3-Chloro-1-propanol
• D-Leucine + 1,2-Propanediol, 3-chloro- + Water

Find more mixtures with D-Leucine.

Sources

• Cheméo Relay (1.0)
• Crippen Method
• Crippen Method
• Effect of KCl and KNO3 on Partial Molal Volumes and Partial Molal Compressibilities of Some Amino Acids at Different Temperatures
• Surface tension and UV-visible investigations of aggregation and adsorption behavior of NaC and NaDC in water-amino acid mixtures
• Interactions of some amino acids and glycine peptideswith aqueous sodium dodecyl sulfate and cetyltrimethylammonium bromide at T 1/4 298:15 K: a volumetric approach
• Effect of magnesium acetate on the volumetric and transport behavior of some amino acids in aqueous solutions at 298.15 K
• Temperature effect on the viscosity and heat capacity behaviour of some amino acids in water and aqueous magnesium chloride solutions
• Viscosity studies of (L-alanine-, L-proline, L-valine, L-leucine + aqueous KCl/KNO3) solutions at different temperatures
• Volumetric behaviour of amino acids and their group contributions in aqueous lactose solutions at different temperatures
• Interaction of some hydrophobic amino acids, peptides, and protein with aqueous 3-chloro-1,2-propanediol and 3-chloro-1-propanol: Biophysical studies
• Partial molar volume and partial molar compressibility of four homologous alpha-amino acids in aqueous sodium fluoride solutions at different temperatures
• Thermodynamics of the interactions of a homologous series of some amino acids with trimethylamine N-oxide: Volumetric, compressibility, and calorimetric studies
• Effect of hydrophilic additives on volumetric and viscosity properties of amino acids in aqueous solutions at T = (283.15 to 333.15) K
• Interaction of homologous series of amino acids with sarcosine in presence of denaturant: Volumetric and calorimetric approach
• Study of the interactions of PAMAM-NH2 G4 dendrimer with selected natural amino acids in aqueous solutions
• Thermodynamics of the interactions of some amino acids and peptides with dodecyltrimethylammonium bromide and tetradecyltrimethylammonium bromide
• Solvation behaviour of biologically active compounds in aqueous solutions of antibacterial drug amoxicillin at different temperatures
• Conductivity and fluorescence studies on the micellization properties of sodium cholate and sodium deoxycholate in aqueous medium at different temperatures: Effect of selected amino acids
• Intermolecular interactions of .alpha.-amino acids and glycyl dipeptides with the drug domiphen bromide in aqueous solutions analyzed by volumetric and UV-vis spectroscopy methods
• Thermodynamics of (solute + solute) and (solute + solvent) interactions of homologous series of amino acids with thiamine hydrochloride in aqueous medium at T = (305.15, 310.15, 315.15) K: A volumetric and acoustic approach
• Mode of action of betaine on some amino acids and globular proteins: Thermodynamic considerations
• Molecular interactions between some amino acids and a pharmaceutically active ionic liquid domiphen DL-mandelic acid in aqueous medium at temperatures from 293.15 K to 313.15 K
• Intermolecular/interionic interactions in l-leucine-, l-asparagine-, and glycylglycine-aqueous electrolyte systems
• Sublimation and vapour pressure estimation of l-leucine using thermogravimetric analysis
• Interactions in l-alanine /l-proline /l-valine /l-leucine aqueous KCl/KNO3 systems at different temperatures: An isentropic compressibility study
• Volumetric, compressibility and viscometric studies on sodium cholate/sodium deoxycholate amino acid interactions in aqueous medium
• Densities and Speeds of Sound of Antibiotic Drug Chloramphenicol with l-Leucine and Glycyl-l-leucine in Aqueous Medium at T = (288.15 318.15) K: A Volumetric, Ultrasonic, and UV Absorption Study
• Solubility of the Proteinogenic a-Amino Acids in Water, Ethanol, and Ethanol-Water Mixtures
• Densities, Partial Molar Volumes, and Heat Capacities of Glycine, L-Alanine, and L-Leucine in Aqueous Magnesium Chloride Solutions at Different Temperatures
• Apparent Molar Volumes and Viscosities of Some Amino Acids in Aqueous Sodium Acetate Solutions at 298.15 K
• Infinite Dilution Binary Diffusion Coefficients of Several r-Amino Acids in Water over a Temperature Range from (293.2 to 333.2) K with the Taylor Dispersion Technique
• Viscosities of l-Phenylalanine, l-Leucine, l-Glutamic Acid, or l-Proline + 2.0 mol*dm-3 Aqueous NaCl or 2.0 mol*dm-3 Aqueous NaNO3 Solutions at T = (298.15 to 328.15) K
• Thermodynamic Study of Some Amino Acids, 2-Aminopropanoic Acid, 2-Amino-3-methylbutanoic Acid, 2-Amino-4-methylpentanoic Acid, and 2-Amino-3-phenylpropanoic Acid in Aqueous Saccharide Solutions at Different Temperatures: Volumetric and Ultrasonic Study
• Volumetric and Viscometric Studies of Some Amino Acids in Aqueous Solutions of Cadmium Chloride at T = (288.15 to 318.15) K and at Atmospheric Pressure
• Densities and Speeds of Sound in L-Leucine/L-Isoleucine + Aqueous K2SO4/KNO3 Systems at (298.15 to 323.15) K
• Partial Molar Volumes and Isentropic Compressibilities of Some Saccharides in Aqueous Solutions of Leucine at Different Temperatures
• Interactions of Saccharides in Aqueous Glycine and Leucine Solutions at Different Temperatures (293.15 313.15) K: A Viscometric Study
• Study of Interactions between Amino Acids and Zinc Chloride in Aqueous Solutions through Volumetric Measurements at T ) (288.15 to 318.15) K
• Ultrasonic Velocities and Densities of l-Phenylalanine, l-Leucine, l-Glutamic Acid, and l-Proline + 2 mol*L-1 Aqueous NaCl and 2 mol*L-1 Aqueous NaNO3 Solutions from (298.15 to 328.15) K
• 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.
These property values are available through the Cheméo API. A free account gives you an access key.