Chemical Properties of 2-DEOXY-D-GLUCOSE

InChI

InChI=1S/C6H12O5/c7-2-4-6(10)3(8)1-5(9)11-4/h3-10H,1-2H2/t3-,4-,5?,6+/m1/s1

InChI Key

PMMURAAUARKVCB-UHFFFAOYSA-N

Formula

C6H12O5

SMILES

OCC1OC(O)CC(O)C1O

Molecular Weight¹

164.16

Other Names

• 2 DG
• 2-Deoxy-D-arabino-hexopyranose
• 2-Deoxy-D-arabino-hexose
• 2-Deoxy-D-mannose
• 2-Deoxyglucose
• 2-Desoxy-D-glucose
• Ba 2758
• D-2-Deoxyglucose
• D-Glucose, 2-deoxy-
• D-arabino-Hexopyranose, 2-deoxy-
• D-arabino-Hexose, 2-deoxy-
• Deoxyglucose
• Glucose, 2-deoxy-
• NSC 15193

• C_p,gas : Ideal gas heat capacity (J/mol×K).
• C_p,solid : Solid phase heat capacity (J/mol×K).
• η : Dynamic viscosity (Pa×s).
• Δ_fusH° : Enthalpy of fusion at standard conditions (kJ/mol).
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

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.

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,solid	[189.60; 244.00]	J/mol×K	[288.15; 358.15]
Cp,solid	189.60	J/mol×K	288.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	195.80	J/mol×K	293.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	200.20	J/mol×K	298.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	201.00	J/mol×K	303.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	204.50	J/mol×K	308.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	206.90	J/mol×K	313.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	209.00	J/mol×K	318.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	213.60	J/mol×K	323.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	214.70	J/mol×K	328.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	218.40	J/mol×K	333.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	224.90	J/mol×K	338.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	226.40	J/mol×K	343.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	233.00	J/mol×K	348.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	235.40	J/mol×K	353.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	244.00	J/mol×K	358.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides

Correlations

Property	Value	Unit	Temperature (K)	Source
Cp,gas	[168.81; 428.13]	J/mol×K	[273.00; 1000.00]	Joback Predicted correlation
Equation			Y = A + B·T + C·T² + D·T³ + E·T⁴ Y is Cp,gas in J/mol×K, T in K
Coefficient A			-1.18690e+01
Coefficient B			7.49400e-01
Coefficient C			-3.25100e-04
Coefficient D			1.57000e-08
Coefficient E			0.00000e+00
Temperature range, min.			273.00
Temperature range, max.			1000.00
Cp,gas	168.81	J/mol×K	273.00	Calculated Property
Cp,gas	213.26	J/mol×K	353.78	Calculated Property
Cp,gas	253.68	J/mol×K	434.56	Calculated Property
Cp,gas	290.13	J/mol×K	515.33	Calculated Property
Cp,gas	322.66	J/mol×K	596.11	Calculated Property
Cp,gas	351.31	J/mol×K	676.89	Calculated Property
Cp,gas	376.13	J/mol×K	757.67	Calculated Property
Cp,gas	397.17	J/mol×K	838.44	Calculated Property
Cp,gas	414.49	J/mol×K	919.22	Calculated Property
Cp,gas	428.13	J/mol×K	1000.00	Calculated Property

Property	Value	Unit	Temperature (K)	Source
η	[0.0029512; 0.0000077]	Pa×s	[421.89; 640.16]	Joback Predicted correlation
Equation			Y = exp(A + B/T + C·ln(T) + D·T^E) Y is η in Pa×s, T in K
Coefficient A			-2.32752e+01
Coefficient B			7.36183e+03
Coefficient C			0.00000e+00
Coefficient D			0.00000e+00
Coefficient E			0.00000e+00
Comment			Liquid phase. Joback/Reid (1987), valid from Tf to 0.7·Tc.
Temperature range, min.			421.89
Temperature range, max.			640.16
η	0.0029512	Pa×s	421.89	Calculated Property
η	0.0011430	Pa×s	446.14	Calculated Property
η	0.0004882	Pa×s	470.39	Calculated Property
η	0.0002266	Pa×s	494.65	Calculated Property
η	0.0001130	Pa×s	518.90	Calculated Property
η	0.0000600	Pa×s	543.15	Calculated Property
η	0.0000336	Pa×s	567.40	Calculated Property
η	0.0000197	Pa×s	591.66	Calculated Property
η	0.0000121	Pa×s	615.91	Calculated Property
η	0.0000077	Pa×s	640.16	Calculated Property

Similar Compounds

Find more compounds similar to 2-DEOXY-D-GLUCOSE.

Mixtures

• Glycine + Water + 2-DEOXY-D-GLUCOSE
• Water + 2-DEOXY-D-GLUCOSE
• Vitamin C + Water + 2-DEOXY-D-GLUCOSE
• Potassium phosphate, monobasic + Water + 2-DEOXY-D-GLUCOSE

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
• Modulation in physico-chemical characteristics of some polyhydroxy solutes in presence of L-glycine: Volumetric and NMR spectroscopic approach
• Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
• Investigations to explore interactions in (polyhydroxy solute + L-ascorbic acid + H2O) solutions at different temperatures: Calorimetric and viscometric approach
• Viscosities of Some Saccharides in Aqueous Solutions of Phosphate-Based Inorganic Salts
• Molecular Interactions of Saccharides and Their Derivatives with Thiamine HCl and Pyridoxine HCl Vitamins in Aqueous Solutions: Calorimetric, Viscometric, and NMR Spectroscopic Studies
• Influence of Phosphate-Based Salts on Enthalpy of Dilution and Isentropic Compressibility Properties of Saccharides and Their Derivatives in Aqueous Solutions
• Joback Method
• McGowan Method
• NIST Webbook

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