Chemical Properties of 5,5-Dibromobarbituric acid

InChI

InChI=1S/C4H2Br2N2O3/c5-4(6)1(9)7-3(11)8-2(4)10/h(H2,7,8,9,10,11)

InChI Key

AMATXUCYHHHHHB-UHFFFAOYSA-N

Formula

C4H2Br2N2O3

SMILES

O=C1NC(=O)C(Br)(Br)C(=O)N1

Molecular Weight¹

285.88

• C_p,gas : Ideal gas heat capacity (J/mol×K).
• Δ_fusH° : Enthalpy of fusion 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).
• T_fus : Normal melting (fusion) point (K).
• ¹: Molecular weight from the IUPAC atomic weights tables.

Physical Properties

Cheméo can also estimate Normal Boiling Point Temperature, Critical Temperature, Critical Pressure, Critical Volume, Enthalpy of formation at standard conditions, Enthalpy of vaporization at standard conditions, 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.

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,gas	[247.30; 306.25]	J/mol×K	[743.79; 1061.24]
Cp,gas	247.30	J/mol×K	743.79	Joback Calculated Property
Cp,gas	258.21	J/mol×K	796.70	Joback Calculated Property
Cp,gas	268.68	J/mol×K	849.61	Joback Calculated Property
Cp,gas	278.71	J/mol×K	902.52	Joback Calculated Property
Cp,gas	288.31	J/mol×K	955.43	Joback Calculated Property
Cp,gas	297.49	J/mol×K	1008.34	Joback Calculated Property
Cp,gas	306.25	J/mol×K	1061.24	Joback Calculated Property

Similar Compounds

Find more compounds similar to 5,5-Dibromobarbituric acid.

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
• 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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