Chemical Properties of 1,7-Diamino-beta-naphthol

InChI

InChI=1S/C10H10N2O/c11-7-3-1-6-2-4-9(13)10(12)8(6)5-7/h1-5,13H,11-12H2

InChI Key

LWYNEQNVMPRDJP-UHFFFAOYSA-N

Formula

C10H10N2O

SMILES

Nc1ccc2ccc(O)c(N)c2c1

Molecular Weight¹

174.20

• C_p,gas : Ideal gas heat capacity (J/mol×K).
• Δ_fusH° : Enthalpy of fusion 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).
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Cheméo can also estimate Normal Boiling Point Temperature, 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 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	[354.86; 409.19]	J/mol×K	[709.50; 974.11]
Cp,gas	354.86	J/mol×K	709.50	Joback Calculated Property
Cp,gas	365.06	J/mol×K	753.60	Joback Calculated Property
Cp,gas	374.59	J/mol×K	797.70	Joback Calculated Property
Cp,gas	383.60	J/mol×K	841.80	Joback Calculated Property
Cp,gas	392.26	J/mol×K	885.90	Joback Calculated Property
Cp,gas	400.73	J/mol×K	930.01	Joback Calculated Property
Cp,gas	409.19	J/mol×K	974.11	Joback Calculated Property

Similar Compounds

Find more compounds similar to 1,7-Diamino-beta-naphthol.

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.