Chemical Properties of Sarcosine, n-cyclopropylcarbonyl-, heptadecyl ester

Sarcosine, n-cyclopropylcarbonyl-, heptadecyl 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 -40.11 kJ/mol Joback Calculated Property
Δfgas -755.74 kJ/mol Joback Calculated Property
Δfus 63.46 kJ/mol Joback Calculated Property
Δvap 86.88 kJ/mol Joback Calculated Property
logPoct/wat 6.27 Crippen Calculated Property
Pc 926.68 kPa Joback Calculated Property
Tboil 897.86 K Joback Calculated Property
Tc 1099.34 K Joback Calculated Property
Tfus 532.74 K Joback Calculated Property
Vc 1.38 m3/kg-mol Joback Calculated Property

Temperature Dependent Properties

Property Value Unit Temperature (K) Source
Cp,gas 1213.46 J/mol×K 897.86 Joback Calculated Property

Molecular Descriptors

Joback and Reid Groups
-O- (nonring) 1
>C=O (nonring) 2
>N- 1
-CH2- 17
-CH3 2
>CH- (ring) 1
-CH2- (ring) 2

Similar Compounds

Sarcosine, N-cyclopropylcarbonyl-, octadecyl ester. Sarcosine, n-cyclopropylcarbonyl-, octyl ester. Sarcosine, N-cyclopropylcarbonyl-, tetradecyl ester. Sarcosine, n-cyclopropylcarbonyl-, hexadecyl ester. Sarcosine, N-cyclopropylcarbonyl-, dodecyl ester. Sarcosine, n-cyclopropylcarbonyl-, heptyl ester. Sarcosine, N-cyclopropylcarbonyl-, undecyl ester. Sarcosine, n-cyclopropylcarbonyl-, pentadecyl ester. Sarcosine, n-cyclopropylcarbonyl-, hexyl ester. Sarcosine, n-cyclopropylcarbonyl-, pentyl ester. Sarcosine, n-cyclopropylcarbonyl-, butyl ester. Sarcosine, N-cyclopropylcarbonyl-, propyl ester. Sarcosine, N-isobutyryl-, hexadecyl ester. Sarcosine, n-isobutyryl-, pentadecyl ester. Sarcosine, N-isobutyryl-, tetradecyl ester.

Find more compounds similar to Sarcosine, n-cyclopropylcarbonyl-, heptadecyl 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.