Chemical Properties of 1-Formyl-2-p-tolylhydrazine

InChI

InChI=1S/C8H10N2O/c1-7-2-4-8(5-3-7)10-9-6-11/h2-6,10H,1H3,(H,9,11)

InChI Key

DDPJROKUKMXGPW-UHFFFAOYSA-N

Formula

C8H10N2O

SMILES

Cc1ccc(NNC=O)cc1

Molecular Weight¹

150.18

• C_p,gas : Ideal gas heat capacity (J/mol×K).
• Δ_fusH° : Enthalpy of fusion at standard conditions (kJ/mol).
• IE : Ionization energy (eV).
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• T_boil : Normal Boiling Point Temperature (K).
• T_c : Critical Temperature (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Cheméo can also estimate Normal melting (fusion) point, Critical Pressure, Critical Volume, Enthalpy of formation at standard conditions, Enthalpy of vaporization at standard conditions, Standard Gibbs free energy of formation, Acentric Factor, 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.

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,gas	[279.42; 337.84]	J/mol×K	[563.10; 781.38]
Cp,gas	279.42	J/mol×K	563.10	Joback Calculated Property
Cp,gas	290.91	J/mol×K	599.48	Joback Calculated Property
Cp,gas	301.65	J/mol×K	635.86	Joback Calculated Property
Cp,gas	311.69	J/mol×K	672.24	Joback Calculated Property
Cp,gas	321.05	J/mol×K	708.62	Joback Calculated Property
Cp,gas	329.76	J/mol×K	745.00	Joback Calculated Property
Cp,gas	337.84	J/mol×K	781.38	Joback Calculated Property

Similar Compounds

Find more compounds similar to 1-Formyl-2-p-tolylhydrazine.

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
• 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.