- InChI
- InChI=1S/Be.2BrH/h;2*1H/q+2;;/p-2
- InChI Key
- PBKYCFJFZMEFRS-UHFFFAOYSA-L
- Formula
- BeBr
- SMILES
- [Be+2].[Br-].[Br-]
- Molecular Weight1
- 88.92
- CAS
- 13814-49-8
- Pvap : Vapor pressure (kPa).
- 1: Molecular weight from the IUPAC atomic weights tables.
Cheméo can also estimate Normal Boiling Point Temperature, Normal melting (fusion) point, 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, 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.
Correlations
| Property | Value | Unit | Temperature (K) | Source |
|---|---|---|---|---|
| Pvap | [0.12; 89.87] | kPa | [562.15; 747.15] |
The Yaws Handbook of Vapor Pressure
|
| Equation | ln(Pvp) = A + B/(T + C) | |||
| Coefficient A | 2.46666e+01 | |||
| Coefficient B | -1.50994e+04 | |||
| Coefficient C | 1.52000e+00 | |||
| Temperature range, min. | 562.15 | |||
| Temperature range, max. | 747.15 | |||
| Pvap | 0.12 | kPa | 562.15 | Calculated Property |
| Pvap | 0.31 | kPa | 582.71 | Calculated Property |
| Pvap | 0.74 | kPa | 603.26 | Calculated Property |
| Pvap | 1.68 | kPa | 623.82 | Calculated Property |
| Pvap | 3.63 | kPa | 644.37 | Calculated Property |
| Pvap | 7.46 | kPa | 664.93 | Calculated Property |
| Pvap | 14.70 | kPa | 685.48 | Calculated Property |
| Pvap | 27.84 | kPa | 706.04 | Calculated Property |
| Pvap | 50.85 | kPa | 726.59 | Calculated Property |
| Pvap | 89.87 | kPa | 747.15 | Calculated Property |
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
- The Yaws Handbook of Vapor Pressure
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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