Chemical Properties of 2,4-Dichloro-1-naphthyl 4-chlorobenzenesulfonate (CAS 19361-91-2)

2,4-Dichloro-1-naphthyl 4-chlorobenzenesulfonate

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 -232.54 kJ/mol Joback Calculated Property
Δfgas -388.11 kJ/mol Joback Calculated Property
Δfus 45.90 kJ/mol Joback Calculated Property
Δvap 94.25 kJ/mol Joback Calculated Property
logPoct/wat 5.57 Crippen Calculated Property
Pc 2829.33 kPa Joback Calculated Property
Tboil 840.23 K Joback Calculated Property
Tc 1093.35 K Joback Calculated Property
Tfus 556.25 K Joback Calculated Property
Vc 0.93 m3/kg-mol Joback Calculated Property

Temperature Dependent Properties

Property Value Unit Temperature (K) Source
Cp,gas 584.75 J/mol×K 840.23 Joback Calculated Property

Molecular Descriptors

Joback and Reid Groups
-O- (nonring) 1
-Cl 3
=CH- (ring) 9
=C< (ring) 7
-S- 1
=O 2

Similar Compounds

2,4-Dichlorophenylbenzene sulfonate. 3,4-Dichlorophenyl-4-chlorobenzene sulfonate. Benzenesulfonic acid, 4-chloro-, 4-chlorophenyl ester. Phenyl p-chloro-benzene sulfonate. P-chlorophenyl-p-toluenesulfonate. 4-Chlorophenylbenzenesulfonate. 4-Tert-butylphenyl benzene sulfonate. Glutaric acid, 1,1,1-trifluoroprop-2-yl 2,4-dichloro-1-naphthyl ester. Glutaric acid, hex-4-yn-3-yl 2,4-dichloro-1-naphthyl ester. Glutaric acid, 2,4-dichloronaphthyl ethyl ester. Glutaric acid, 2,4-dichloronaphthyl propyl ester. 2,5-Di(trifluoromethyl)benzoic acid, 2,4-dichloronaphth-1-yl ester. 3-Fluoro-5-trifluoromethylbenzoic acid, 2,4-dichloronaphth-1-yl ester. Glutaric acid, 2,2,3,3-tetrafluoropropyl 2,4-dichloro-1-naphthyl ester. 2,6-Difluoro-3-methylbenzoic acid, 2,4-dichloronaphthyl-1 ester.

Find more compounds similar to 2,4-Dichloro-1-naphthyl 4-chlorobenzenesulfonate.

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.