Chemical Properties of «beta»-Alanine, N-(3-methoxybenzoyl)-, nonyl ester

InChI

InChI=1S/C20H31NO4/c1-3-4-5-6-7-8-9-15-25-19(22)13-14-21-20(23)17-11-10-12-18(16-17)24-2/h10-12,16H,3-9,13-15H2,1-2H3,(H,21,23)

InChI Key

ZEZWMDSDDKRFDN-UHFFFAOYSA-N

Formula

C20H31NO4

SMILES

CCCCCCCCCOC(=O)CCN=C(O)c1cccc(OC)c1

Molecular Weight¹

349.46

• 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).
• 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	-777.72	kJ/mol	Relay (1.0) Calculated Property
ΔvapH°	132.43	kJ/mol	Relay (1.0) Calculated Property
IE	8.42	eV	Relay (1.0) Calculated Property
log10WS	-5.07		Relay (1.0) Calculated Property
logPoct/wat	4.684		Crippen Calculated Property
McVol	293.760	ml/mol	McGowan Calculated Property
Pc	1238.09	kPa	Joback Calculated Property
Inp	[2885.00; 2885.00]
Inp	2885.00		NIST
Inp	2885.00		NIST
Tboil	677.14	K	Relay (1.0) Calculated Property
Tfus	343.21	K	Relay (1.0) Calculated Property

Cheméo can also estimate Critical Temperature, Critical Volume, Standard Gibbs free energy of formation, Acentric Factor 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 «beta»-Alanine, N-(3-methoxybenzoyl)-, nonyl 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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