Chemical Properties of 2-Bromo-5-fluorobenzyl alcohol, n-butyl ether

2-Bromo-5-fluorobenzyl alcohol, n-butyl ether

Download as PDF file Download as Excel file Download as 2D mole file Predict properties

InChI Key
Molecular Weight1

Physical Properties

Property Value Unit Source
Δf -150.60 kJ/mol Joback Calculated Property
Δfgas -358.78 kJ/mol Joback Calculated Property
Δfus 27.06 kJ/mol Joback Calculated Property
Δvap 51.71 kJ/mol Joback Calculated Property
logPoct/wat 3.905 Crippen Calculated Property
Pc 2587.22 kPa Joback Calculated Property
Tboil 575.57 K Joback Calculated Property
Tc 781.93 K Joback Calculated Property
Tfus 347.81 K Joback Calculated Property
Vc 0.641 m3/kg-mol Joback Calculated Property

Temperature Dependent Properties

Property Value Unit Temperature (K) Source
Cp,gas 376.26 J/mol×K 575.57 Joback Calculated Property

Molecular Descriptors

Joback and Reid Groups
-O- (nonring) 1
-F 1
=CH- (ring) 3
=C< (ring) 3
-CH2- 4
-CH3 1
-Br 1

Similar Compounds

2-Bromo-5-fluorobenzyl alcohol, n-pentyl ether. 2-Bromo-5-fluorobenzyl alcohol, n-propyl ether. 2-Bromo-5-fluorobenzyl alcohol, 3-methylbutyl ether. 2-Bromo-5-fluorobenzyl alcohol, 2-methylbutyl ether. 2-Bromo-5-fluorobenzyl alcohol, 2-methylpropyl ether. 2-Bromo-5-fluorobenzyl alcohol, 1-methylpropyl ether. 2-Bromo-5-fluorobenzyl alcohol, neopentyl ether. 2-Bromo-5-fluorobenzyl alcohol, isopropyl ether. 2-Bromo-5-fluorobenzyl alcohol, tert.-butyl ether. Glutaric acid, di(2-bromo-5-fluorobenzyl) ester. Sebacic acid, di(2-bromo-5-fluorobenzyl) ester. Glutaric acid, 2-bromo-5-fluorobenzyl heptadecyl ester. Glutaric acid, 2-bromo-5-fluorobenzyl tridecyl ester. Glutaric acid, 2-bromo-5-fluorobenzyl dodecyl ester. Glutaric acid, 2-bromo-5-fluorobenzyl nonyl ester.

Find more compounds similar to 2-Bromo-5-fluorobenzyl alcohol, n-butyl ether.

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.