Chemical Properties of Bis(3-methyl-2,4-pentanedionato)copper (CAS 14781-49-8)

InChI

InChI=1S/2C6H10O2.Cu/c2*1-4(5(2)7)6(3)8;/h2*7H,1-3H3;/q;;+2/p-2/b2*5-4-;

InChI Key

FIPIGPISPYWLIF-SJGYQHGCSA-L

Formula

C12H18CuO4

SMILES

CC(=O)C(C)=C(C)[O-].CC(=O)C(C)=C(C)[O-].[Cu]

Molecular Weight¹

289.81

CAS

14781-49-8

• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• Δ_subH° : Enthalpy of sublimation at standard conditions (kJ/mol).
• Δ_subH : Enthalpy of sublimation at a given temperature (kJ/mol).
• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• IE : Ionization energy (eV).
• T_boil : Normal Boiling Point Temperature (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
ΔfH°gas	-740.45	kJ/mol	Relay (1.0) Calculated Property
ΔsubH°	[132.70; 136.00]	kJ/mol
ΔsubH°	136.00 ± 1.00	kJ/mol	NIST
ΔsubH°	132.70 ± 2.50	kJ/mol	NIST
ΔvapH°	77.57	kJ/mol	Relay (1.0) Calculated Property
IE	7.97 ± 0.05	eV	NIST
Tboil	680.00	K	Relay (1.0) Calculated Property

Cheméo can also estimate Normal melting (fusion) point, Critical Temperature, Critical Pressure, Critical Volume, 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
ΔsubH	[131.00; 132.70]	kJ/mol	[396.70; 430.00]
ΔsubH	131.00 ± 1.00	kJ/mol	396.70	NIST
ΔsubH	132.70	kJ/mol	430.00	NIST

Similar Compounds

Find more compounds similar to Bis(3-methyl-2,4-pentanedionato)copper.

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.
• 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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