- InChI
- InChI=1S/Rn
- InChI Key
- SYUHGPGVQRZVTB-UHFFFAOYSA-N
- Formula
- Rn
- SMILES
- [Rn]
- Molecular Weight1
- 222.00
- CAS
- 10043-92-2
- ω : Acentric Factor.
- IE : Ionization energy (eV).
- Pc : Critical Pressure (kPa).
- Pvap : Vapor pressure (kPa).
- ρl : Liquid Density (kg/m3).
- Tboil : Normal Boiling Point Temperature (K).
- Tc : Critical Temperature (K).
- Tfus : Normal melting (fusion) point (K).
- 1: Molecular weight from the IUPAC atomic weights tables.
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Physical Properties
| Property | Value | Unit | Source |
|---|---|---|---|
| ω | -0.0080 | KDB | |
| IE | [10.75; 10.75] | eV |
|
| IE | 10.75 | eV | NIST |
| IE | 10.75 | eV | NIST |
| Pc | 6280.00 | kPa | KDB |
| Tboil | 211.40 | K | KDB |
| Tc | 377.00 | K | KDB |
| Tfus | 202.00 | K | KDB |
Temperature Dependent Properties
| Property | Value | Unit | Temperature (K) | Source |
|---|---|---|---|---|
| ρl | 4400.00 | kg/m3 | 211.00 | KDB |
Correlations
| Property | Value | Unit | Temperature (K) | Source |
|---|---|---|---|---|
| Pvap | [1.00e-03; 6279.41] | kPa | [110.15; 377.00] |
The Yaw...
|
| Equation | ln(Pvp) = A + B/(T + C) | |||
| Coefficient A | 1.31363e+01 | |||
| Coefficient B | -1.50053e+03 | |||
| Coefficient C | -3.52900e+01 | |||
| Temperature range, min. | 110.15 | |||
| Temperature range, max. | 377.00 | |||
| Pvap | 1.00e-03 | kPa | 110.15 | Calculated Property |
| Pvap | 0.29 | kPa | 139.80 | Calculated Property |
| Pvap | 7.04 | kPa | 169.45 | Calculated Property |
| Pvap | 53.31 | kPa | 199.10 | Calculated Property |
| Pvap | 217.02 | kPa | 228.75 | Calculated Property |
| Pvap | 608.35 | kPa | 258.40 | Calculated Property |
| Pvap | 1339.01 | kPa | 288.05 | Calculated Property |
| Pvap | 2497.30 | kPa | 317.70 | Calculated Property |
| Pvap | 4137.31 | kPa | 347.35 | Calculated Property |
| Pvap | 6279.41 | kPa | 377.00 | Calculated Property |
Sources
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.