Chemical Properties of Ile isoBOC TBDMS

Ile isoBOC TBDMS

InChI
InChI=1S/C17H35NO4Si/c1-10-13(4)14(18-16(20)21-11-12(2)3)15(19)22-23(8,9)17(5,6)7/h12-14H,10-11H2,1-9H3,(H,18,20)/t13-,14-/m1/s1
InChI Key
RZVXLGVTQIGIKL-ZIAGYGMSSA-N
Formula
C17H35NO4Si
SMILES
CCC(C)C(NC(=O)OCC(C)C)C(=O)O[Si](C)(C)C(C)(C)C
Molecular Weight1
345.55
Other Names
  • Ile, N-isoBOC TBDMS
Cheméo is a service of Céondo GmbH, since 2007, we provide simulation, modelling and software development services for the industry. Do not hesitate to contact us for your projects.

Physical Properties

Property Value Unit Source
ω 0.7629 Relay (1.0) Calculated Property
Δf -326.15 kJ/mol Relay (1.0-beta) Calculated Property
Δfgas -1141.37 kJ/mol Relay (1.0) Calculated Property
Δvap 77.19 kJ/mol Relay (1.0) Calculated Property
IE 8.89 eV Relay (1.0) Calculated Property
log10WS -3.97 Relay (1.0) Calculated Property
logPoct/wat 4.332 Crippen Calculated Property
Pc 1323.20 kPa Relay (1.0-beta) Calculated Property
Inp [1880.00; 1880.00]   Show Hide
Inp 1880.00 NIST
Inp 1880.00 NIST
Inp 1880.00 NIST
Tboil 562.07 K Relay (1.0) Calculated Property
Tc 770.23 K Relay (1.0) Calculated Property
Tfus 327.25 K Relay (1.0) Calculated Property
Vc 1.083 m3/kmol Relay (1.0) Calculated Property

Similar Compounds

Allo-Ile, N-isoBOC TBDMS. allo-Isoleucine, ethoxycarbonylated, TBDMS. Leu isoBOC TBDMS. Nor-Val, N-isoBOC TBDMS. Nor-Leu, N-isoBOC TBDMS. «gamma»-methylglutamic acid, N(O,S)-isoBOC TBDMS. Val isoBOC TBDMS. «alpha»-Aminopimelic acid, N-isoBOC TBDMS. «alpha»-Aminoadipic acid, N-isoBOC TBDMS. 2,4-Diaminobutyric acid, ethoxycarbonylated, TBDMS. Zinc octaethylporphyrin chloride. Baptifoline. Epibaptifoline. Argentamin. Poligodial + 3-methoxy-4,5-methylenedioxyamphetamine (R,S) adduct, # 2.

Find more compounds similar to Ile isoBOC TBDMS.

Sources

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.