Chemical Properties of Alimemazine M (nor-HO-), diacetylated

InChI

InChI=1S/C21H24N2O3S/c1-14(12-22(4)15(2)24)13-23-18-7-5-6-8-20(18)27-21-11-17(26-16(3)25)9-10-19(21)23/h5-11,14H,12-13H2,1-4H3

InChI Key

NZWAAAOIILAEPO-UHFFFAOYSA-N

Formula

C21H24N2O3S

SMILES

CC(=O)Oc1ccc2c(c1)Sc1ccccc1N2CC(C)CN(C)C(C)=O

Molecular Weight¹

384.50

Other Names

• Alimemazine M (nor-hydroxy-), acetylated

• 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).
• I_np : Non-polar retention indices.
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
IE	6.87	eV	Relay (1.0) Calculated Property
log10WS	-4.38		Relay (1.0) Calculated Property
logPoct/wat	4.329		Crippen Calculated Property
McVol	293.690	ml/mol	McGowan Calculated Property
Inp	[2930.00; 2930.00]
Inp	2930.00		NIST
Inp	2930.00		NIST
Inp	2930.00		NIST
Tfus	392.40	K	Relay (1.0) Calculated Property

Cheméo can also estimate Normal Boiling Point Temperature, Critical Temperature, Critical Pressure, Critical Volume, Enthalpy of formation at standard conditions, Enthalpy of vaporization at standard conditions, Standard Gibbs free energy of formation, Acentric Factor 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 Alimemazine M (nor-HO-), diacetylated.

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
• 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.
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