Chemical Properties of Docosanoic acid, 20-methyl, trimethylsilyl ester

InChI

InChI=1S/C26H54O2Si/c1-6-25(2)23-21-19-17-15-13-11-9-7-8-10-12-14-16-18-20-22-24-26(27)28-29(3,4)5/h25H,6-24H2,1-5H3

InChI Key

YBLOIIYVLMKTQR-UHFFFAOYSA-N

Formula

C26H54O2Si

SMILES

CCC(C)CCCCCCCCCCCCCCCCCCC(=O)O[Si](C)(C)C

Molecular Weight¹

426.79

• ω : Acentric Factor.
• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• logP_oct/wat : Octanol/Water partition coefficient.
• 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

Property	Value	Unit	Source
ω	1.1131		Relay (1.0) Calculated Property
ΔvapH°	120.94	kJ/mol	Relay (1.0) Calculated Property
logPoct/wat	9.432		Crippen Calculated Property
Pc	156.80	kPa	Relay (1.0-beta) Calculated Property
Inp	[2708.00; 2708.00]
Inp	2708.00		NIST
Inp	2708.00		NIST
Tboil	628.65	K	Relay (1.0) Calculated Property
Tc	810.83	K	Relay (1.0) Calculated Property
Tfus	288.09	K	Relay (1.0) Calculated Property
Vc	1.594	m3/kmol	Relay (1.0) Calculated Property

Cheméo can also estimate Enthalpy of formation at standard conditions, Standard Gibbs free energy of formation, Ionization energy, 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.

Similar Compounds

Find more compounds similar to Docosanoic acid, 20-methyl, trimethylsilyl ester.

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
• 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.
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