Chemical Properties of 2-Naphthamide, N-propyl-

InChI

InChI=1S/C14H15NO/c1-2-9-15-14(16)13-8-7-11-5-3-4-6-12(11)10-13/h3-8,10H,2,9H2,1H3,(H,15,16)

InChI Key

AYDBSODEUKDWOU-UHFFFAOYSA-N

Formula

C14H15NO

SMILES

CCCN=C(O)c1ccc2ccccc2c1

Molecular Weight¹

213.28

• ω : Acentric Factor.
• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• 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).
• 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).
• V_c : Critical Volume (m³/kmol).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
ω	0.7696		Relay (1.0) Calculated Property
ΔfH°gas	-81.89	kJ/mol	Relay (1.0) Calculated Property
IE	8.21	eV	Relay (1.0) Calculated Property
log10WS	-4.00		Relay (1.0) Calculated Property
logPoct/wat	3.554		Crippen Calculated Property
McVol	176.450	ml/mol	McGowan Calculated Property
Pc	2477.65	kPa	Joback Calculated Property
Inp	[2109.00; 2109.00]
Inp	2109.00		NIST
Inp	2109.00		NIST
Tboil	647.45	K	Relay (1.0) Calculated Property
Tc	889.18	K	Relay (1.0) Calculated Property
Tfus	394.81	K	Relay (1.0) Calculated Property
Vc	0.634	m3/kmol	Relay (1.0) Calculated Property

Cheméo can also estimate Enthalpy of vaporization 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 2-Naphthamide, N-propyl-.

Sources

• Cheméo Relay (1.0)
• 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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