Chemical Properties of Carbonic acid, monoamide, N-hept-2-yl-, decyl ester

InChI

InChI=1S/C18H37NO2/c1-4-6-8-9-10-11-12-14-16-21-18(20)19-17(3)15-13-7-5-2/h17H,4-16H2,1-3H3,(H,19,20)

InChI Key

KIWNUJQLPAGGFD-UHFFFAOYSA-N

Formula

C18H37NO2

SMILES

CCCCCCCCCCOC(O)=NC(C)CCCCC

Molecular Weight¹

299.49

• 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_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

Property	Value	Unit	Source
ΔvapH°	110.41	kJ/mol	Relay (1.0) Calculated Property
log10WS	-5.55		Relay (1.0) Calculated Property
logPoct/wat	6.027		Crippen Calculated Property
McVol	281.900	ml/mol	McGowan Calculated Property
Pc	1139.03	kPa	Joback Calculated Property
Inp	[2238.00; 2238.00]
Inp	2238.00		NIST
Inp	2238.00		NIST
Tboil	586.32	K	Relay (1.0) Calculated Property
Tc	796.12	K	Relay (1.0) Calculated Property
Tfus	317.31	K	Relay (1.0) Calculated Property
Vc	1.072	m3/kmol	Relay (1.0) Calculated Property

Cheméo can also estimate 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 Carbonic acid, monoamide, N-hept-2-yl-, decyl 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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