Chemical Properties of o-Trichlorosilylbiphenyl (CAS 18030-62-1)

InChI

InChI=1S/C12H9Cl3Si/c13-16(14,15)12-9-5-4-8-11(12)10-6-2-1-3-7-10/h1-9H

InChI Key

IGRRVYLDRDYVLM-UHFFFAOYSA-N

Formula

C12H9Cl3Si

SMILES

Cl[Si](Cl)(Cl)c1ccccc1-c1ccccc1

Molecular Weight¹

287.64

CAS

18030-62-1

• ω : Acentric Factor.
• C_p,solid : Solid phase heat capacity (J/mol×K).
• Δ_fG° : Standard Gibbs free energy of formation (kJ/mol).
• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• Δ_fusH : Enthalpy of fusion at a given temperature (kJ/mol).
• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• Δ_vapH : Enthalpy of vaporization at a given temperature (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).
• Δ_fusS : Entropy of fusion at a given temperature (J/mol×K).
• S°_{solid,1 bar} : Solid phase molar entropy at standard conditions (J/mol×K).
• T_boil : Normal Boiling Point Temperature (K).
• T_c : Critical Temperature (K).
• T_fus : Normal melting (fusion) point (K).
• T_triple : Triple Point Temperature (K).
• V_c : Critical Volume (m³/kmol).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,solid	337.86	J/mol×K	298.15	NIST
ΔfusH	[20.72; 20.72]	kJ/mol	[339.18; 339.20]
ΔfusH	20.72	kJ/mol	339.18	NIST
ΔfusH	20.72	kJ/mol	339.20	NIST
ΔvapH	67.10	kJ/mol	506.50	NIST
ΔfusS	61.09	J/mol×K	339.18	NIST

Similar Compounds

Find more compounds similar to o-Trichlorosilylbiphenyl.

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.