Chemical Properties of 2,3,5-TRIMETHYL-6-PROPYLPYRAZINE

InChI

InChI=1S/C10H16N2/c1-5-6-10-9(4)11-7(2)8(3)12-10/h5-6H2,1-4H3

InChI Key

GEPYSCIASYXPCY-UHFFFAOYSA-N

Formula

C10H16N2

SMILES

CCCc1nc(C)c(C)nc1C

Molecular Weight¹

164.25

Other Names

• 2-Propyl-3,5,6-trimethylpyrazine
• Trimethylpropylpyrazine

• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• IE : Ionization energy (eV).
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• I_np : Non-polar retention indices.
• T_boil : Normal Boiling Point Temperature (K).
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
ΔfH°gas	19.53	kJ/mol	Relay (1.0) Calculated Property
IE	8.32	eV	Relay (1.0) Calculated Property
logPoct/wat	2.354		Crippen Calculated Property
McVol	147.960	ml/mol	McGowan Calculated Property
Inp	[1233.00; 1280.00]
Inp	1280.00		NIST
Inp	1233.00		NIST
Inp	1233.00		NIST
Inp	1280.00		NIST
Tboil	485.16	K	Relay (1.0) Calculated Property
Tfus	289.34	K	Relay (1.0) Calculated Property

Cheméo can also estimate Critical Temperature, Critical Pressure, Critical Volume, Enthalpy of vaporization at standard conditions, Standard Gibbs free energy of formation, Acentric Factor, 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.

Similar Compounds

Find more compounds similar to 2,3,5-TRIMETHYL-6-PROPYLPYRAZINE.

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
• 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.