Chemical Properties of Glutaric acid, monoamide, N-(2-biphenyl)-, tridecyl ester

InChI

InChI=1S/C30H43NO3/c1-2-3-4-5-6-7-8-9-10-11-17-25-34-30(33)24-18-23-29(32)31-28-22-16-15-21-27(28)26-19-13-12-14-20-26/h12-16,19-22H,2-11,17-18,23-25H2,1H3,(H,31,32)

InChI Key

NUELPKIPCHQOIQ-UHFFFAOYSA-N

Formula

C30H43NO3

SMILES

CCCCCCCCCCCCCOC(=O)CCCC(O)=Nc1ccccc1-c1ccccc1

Molecular Weight¹

465.67

• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• 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).
• I_np : Non-polar retention indices.
• T_boil : Normal Boiling Point Temperature (K).
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Property	Value	Unit	Source
ΔfH°gas	-633.86	kJ/mol	Relay (1.0) Calculated Property
ΔvapH°	167.64	kJ/mol	Relay (1.0) Calculated Property
log10WS	-7.29		Relay (1.0) Calculated Property
logPoct/wat	8.966		Crippen Calculated Property
McVol	405.030	ml/mol	McGowan Calculated Property
Pc	838.21	kPa	Joback Calculated Property
Inp	[3056.00; 3056.00]
Inp	3056.00		NIST
Inp	3056.00		NIST
Tboil	755.85	K	Relay (1.0) Calculated Property
Tfus	381.37	K	Relay (1.0) Calculated Property

Cheméo can also estimate Critical Temperature, Critical Volume, Standard Gibbs free energy of formation, Acentric Factor, Ionization energy 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.

Similar Compounds

Find more compounds similar to Glutaric acid, monoamide, N-(2-biphenyl)-, tridecyl ester.

Sources

• Cheméo Relay (1.0)
• 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.
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