Chemical Properties of N-methyl-n-propargyl-o-methoxybenzylamine

InChI

InChI=1S/C12H15NO/c1-4-9-13(2)10-11-7-5-6-8-12(11)14-3/h1,5-8H,9-10H2,2-3H3

InChI Key

IOEIMCVWDOPCAP-UHFFFAOYSA-N

Formula

C12H15NO

SMILES

C#CCN(C)Cc1ccccc1OC

Molecular Weight¹

189.26

• C_p,gas : Ideal gas heat capacity (J/mol×K).
• Δ_fusH° : Enthalpy of fusion at standard conditions (kJ/mol).
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• T_boil : Normal Boiling Point Temperature (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Cheméo can also estimate 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,gas	[370.52; 451.19]	J/mol×K	[530.80; 740.82]
Cp,gas	370.52	J/mol×K	530.80	Joback Calculated Property
Cp,gas	386.08	J/mol×K	565.80	Joback Calculated Property
Cp,gas	400.75	J/mol×K	600.81	Joback Calculated Property
Cp,gas	414.57	J/mol×K	635.81	Joback Calculated Property
Cp,gas	427.55	J/mol×K	670.81	Joback Calculated Property
Cp,gas	439.75	J/mol×K	705.81	Joback Calculated Property
Cp,gas	451.19	J/mol×K	740.82	Joback Calculated Property

Similar Compounds

Find more compounds similar to N-methyl-n-propargyl-o-methoxybenzylamine.

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
• Joback 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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