Chemical Properties of 1-Heptadecanol, DMTBS

InChI

InChI=1S/C23H51NSi/c1-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21-22-24-25(5,6)23(2,3)4/h24H,7-22H2,1-6H3

InChI Key

MXLYKKRMQATKQV-UHFFFAOYSA-N

Formula

C23H51NSi

SMILES

CCCCCCCCCCCCCCCCCN[Si](C)(C)C(C)(C)C

Molecular Weight¹

369.75

Other Names

• 1-heptadecanol, tBDMS

• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• Δ_vapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
• logP_oct/wat : Octanol/Water partition coefficient.
• P_c : Critical Pressure (kPa).
• I : Polar retention indices.
• T_boil : Normal Boiling Point Temperature (K).
• T_c : Critical 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	-562.09	kJ/mol	Relay (1.0) Calculated Property
ΔvapH°	98.22	kJ/mol	Relay (1.0) Calculated Property
logPoct/wat	8.453		Crippen Calculated Property
Pc	758.21	kPa	Relay (1.0-beta) Calculated Property
I	[2244.00; 2244.00]
I	2244.00		NIST
I	2244.00		NIST
Tboil	606.25	K	Relay (1.0) Calculated Property
Tc	802.05	K	Relay (1.0) Calculated Property
Tfus	296.31	K	Relay (1.0) Calculated Property

Cheméo can also estimate Critical Volume, Standard Gibbs free energy of formation, Acentric Factor, Ionization energy, Log10 of Water solubility in mol/l 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 1-Heptadecanol, DMTBS.

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
• 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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