Chemical Properties of 5-«beta»-cholestan-3«alpha»-ol, formate

InChI

InChI=1S/C28H48O2/c1-19(2)7-6-8-20(3)24-11-12-25-23-10-9-21-17-22(30-18-29)13-15-27(21,4)26(23)14-16-28(24,25)5/h18-26H,6-17H2,1-5H3

InChI Key

CPSQZDFMYGLDLH-UHFFFAOYSA-N

Formula

C28H48O2

SMILES

CC(C)CCCC(C)C1CCC2C3CCC4CC(OC=O)CCC4(C)C3CCC12C

Molecular Weight¹

416.68

• 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).
• I_np : Non-polar retention indices.
• 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	[1393.13; 1589.59]	J/mol×K	[940.35; 1164.45]
Cp,gas	1393.13	J/mol×K	940.35	Joback Calculated Property
Cp,gas	1424.57	J/mol×K	977.70	Joback Calculated Property
Cp,gas	1456.12	J/mol×K	1015.05	Joback Calculated Property
Cp,gas	1488.08	J/mol×K	1052.40	Joback Calculated Property
Cp,gas	1520.77	J/mol×K	1089.75	Joback Calculated Property
Cp,gas	1554.50	J/mol×K	1127.10	Joback Calculated Property
Cp,gas	1589.59	J/mol×K	1164.45	Joback Calculated Property

Similar Compounds

Find more compounds similar to 5-«beta»-cholestan-3«alpha»-ol, formate.

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.