Chemical Properties of 4-Methyl-1-tripropylsilyloxybenzene

InChI

InChI=1S/C16H28OSi/c1-5-11-18(12-6-2,13-7-3)17-16-10-8-9-15(4)14-16/h8-10,14H,5-7,11-13H2,1-4H3

InChI Key

NPKFPHWWNMXREK-UHFFFAOYSA-N

Formula

C16H28OSi

SMILES

CCC[Si](CCC)(CCC)Oc1cccc(C)c1

Molecular Weight¹

264.48

• ω : Acentric Factor.
• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• IE : Ionization energy (eV).
• log₁₀WS : Log10 of Water solubility in mol/l.
• logP_oct/wat : Octanol/Water partition coefficient.
• P_c : Critical Pressure (kPa).
• I_np : Non-polar retention indices.
• T_boil : Normal Boiling Point Temperature (K).
• T_c : Critical Temperature (K).
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
ω	0.6381		Relay (1.0) Calculated Property
ΔvapH°	63.32	kJ/mol	Relay (1.0) Calculated Property
IE	7.99	eV	Relay (1.0) Calculated Property
log10WS	-5.07		Relay (1.0) Calculated Property
logPoct/wat	5.549		Crippen Calculated Property
Pc	1720.67	kPa	Relay (1.0-beta) Calculated Property
Inp	[1644.00; 1644.00]
Inp	1644.00		NIST
Inp	1644.00		NIST
Tboil	567.57	K	Relay (1.0) Calculated Property
Tc	754.55	K	Relay (1.0) Calculated Property
Tfus	236.70	K	Relay (1.0) Calculated Property

Cheméo can also estimate Critical Volume, Enthalpy of formation at standard conditions, Standard Gibbs free energy of formation 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 4-Methyl-1-tripropylsilyloxybenzene.

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
• 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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