Chemical Properties of L-Proline, N-(hexanoyl)-, dodecyl ester

InChI

InChI=1S/C23H43NO3/c1-3-5-7-8-9-10-11-12-13-15-20-27-23(26)21-17-16-19-24(21)22(25)18-14-6-4-2/h21H,3-20H2,1-2H3

InChI Key

AVCYMJIPFFBHLD-UHFFFAOYSA-N

Formula

C23H43NO3

SMILES

CCCCCCCCCCCCOC(=O)C1CCCN1C(=O)CCCCC

Molecular Weight¹

381.59

• 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).
• 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
ΔvapH°	114.06	kJ/mol	Relay (1.0) Calculated Property
log10WS	-5.33		Relay (1.0) Calculated Property
logPoct/wat	6.022		Crippen Calculated Property
McVol	343.060	ml/mol	McGowan Calculated Property
Inp	[2827.00; 2827.00]
Inp	2827.00		NIST
Inp	2827.00		NIST
Tboil	648.61	K	Relay (1.0) Calculated Property
Tfus	314.31	K	Relay (1.0) Calculated Property

Cheméo can also estimate Critical Temperature, Critical Pressure, Critical Volume, Enthalpy of formation at standard conditions, 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 L-Proline, N-(hexanoyl)-, dodecyl ester.

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
• 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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