Chemical Properties of N-Acetyl-D-glucosamine (CAS 7512-17-6)

InChI

InChI=1S/C8H15NO6/c1-4(12)9-5(2-10)7(14)8(15)6(13)3-11/h2,5-8,11,13-15H,3H2,1H3,(H,9,12)

InChI Key

MBLBDJOUHNCFQT-UHFFFAOYSA-N

Formula

C8H15NO6

SMILES

CC(O)=NC(C=O)C(O)C(O)C(O)CO

Molecular Weight¹

221.21

CAS

7512-17-6

Other Names

• 2-Acetamido-2-deoxy-D-glucose
• 2-Acetamido-2-deoxyglucose
• 2-Acetamido-D-glucose
• 2-acetylamino-2-deoxy-D-glucose
• Acetylglucosamine
• D-Glucose, 2-(acetylamino)-2-deoxy-
• D-Glucose, 2-acetamido-2-deoxy-
• N-((2R,3R,4S,5R)-3,4,5,6-tetrahydroxy-1-oxohexan-2-yl)acetamide
• N-Acetylglucosamine
• N-acetyl-«beta»-D-glucosamine
• NSC 524344
• d-N-Acetylglucosamine

• 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_vapH° : Enthalpy of vaporization 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).
• P_c : Critical Pressure (kPa).
• T_boil : Normal Boiling Point Temperature (K).
• T_c : Critical Temperature (K).
• T_fus : Normal melting (fusion) point (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	[269.80; 332.00]	J/mol×K	[288.15; 358.15]
Cp,solid	269.80	J/mol×K	288.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	276.40	J/mol×K	293.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	276.90	J/mol×K	298.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	278.00	J/mol×K	303.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	283.30	J/mol×K	308.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	281.00	J/mol×K	313.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	281.40	J/mol×K	318.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	292.70	J/mol×K	323.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	293.10	J/mol×K	328.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	299.40	J/mol×K	333.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	303.80	J/mol×K	338.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	308.70	J/mol×K	343.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	319.70	J/mol×K	348.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	325.20	J/mol×K	353.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
Cp,solid	332.00	J/mol×K	358.15	Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides

Similar Compounds

Find more compounds similar to N-Acetyl-D-glucosamine.

Mixtures

• Water + N-Acetyl-D-glucosamine

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
• Apparent molar volumes and apparent molar heat capacities of aqueous N-acetyl-D-glucosamine at temperatures from 278.15 K to 368.15 K and of aqueous N-methylacetamide at temperatures from 278.15 K to 393.15 K at the pressure 0.35 MPa
• Temperature dependence of the heat capacities in the solid state of 18 mono-, di-, and poly-saccharides
• Joback Method
• McGowan Method
• NIST Webbook

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