Chemical Properties of 2-(5-methyl-2-furanyl)furan

InChI

InChI=1S/C9H8O2/c1-7-4-5-9(11-7)8-3-2-6-10-8/h2-6H,1H3

InChI Key

ZGQUDOQDKZDRQB-UHFFFAOYSA-N

Formula

C9H8O2

SMILES

Cc1ccc(-c2ccco2)o1

Molecular Weight¹

148.16

• ω : Acentric Factor.
• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• IE : Ionization energy (eV).
• logP_oct/wat : Octanol/Water partition coefficient.
• McVol : McGowan's characteristic volume (ml/mol).
• P_c : Critical Pressure (kPa).
• I : Polar retention indices.
• T_boil : Normal Boiling Point Temperature (K).
• T_c : Critical Temperature (K).
• V_c : Critical Volume (m³/kmol).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
ω	0.4184		Relay (1.0) Calculated Property
ΔvapH°	62.18	kJ/mol	Relay (1.0) Calculated Property
IE	8.20	eV	Relay (1.0) Calculated Property
logPoct/wat	2.848		Crippen Calculated Property
McVol	110.490	ml/mol	McGowan Calculated Property
Pc	3877.28	kPa	Relay (1.0-beta) Calculated Property
I	[1656.00; 1657.00]
I	1656.00		NIST
I	1657.00		NIST
I	1656.00		NIST
Tboil	493.93	K	Relay (1.0) Calculated Property
Tc	711.10	K	Relay (1.0) Calculated Property
Vc	0.458	m3/kmol	Relay (1.0) Calculated Property

Cheméo can also estimate Normal melting (fusion) point, Enthalpy of formation at standard conditions, Standard Gibbs free energy of formation, 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-(5-methyl-2-furanyl)furan.

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.
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