Chemical Properties of Cyclohexanone, 2-(3-chloro-2-butenyl)-2-methyl-6,6-diphenyl- (CAS 50592-54-6)

InChI

InChI=1S/C23H25ClO/c1-18(24)14-17-22(2)15-9-16-23(21(22)25,19-10-5-3-6-11-19)20-12-7-4-8-13-20/h3-8,10-14H,9,15-17H2,1-2H3/b18-14+

InChI Key

TWBAHMRTJVSXOP-NBVRZTHBSA-N

Formula

C23H25ClO

SMILES

CC(Cl)=CCC1(C)CCCC(c2ccccc2)(c2ccccc2)C1=O

Molecular Weight¹

352.90

CAS

50592-54-6

• C_p,gas : Ideal gas heat capacity (J/mol×K).
• Δ_fG° : Standard Gibbs free energy of formation (kJ/mol).
• Δ_fH°_gas : Enthalpy of formation at standard conditions (kJ/mol).
• Δ_fusH° : Enthalpy of fusion at standard conditions (kJ/mol).
• 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).
• 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

Temperature Dependent Properties

Property	Value	Unit	Temperature (K)	Source
Cp,gas	[896.59; 1070.10]	J/mol×K	[903.65; 1177.97]
Cp,gas	896.59	J/mol×K	903.65	Joback Calculated Property
Cp,gas	922.46	J/mol×K	949.37	Joback Calculated Property
Cp,gas	948.92	J/mol×K	995.09	Joback Calculated Property
Cp,gas	976.43	J/mol×K	1040.81	Joback Calculated Property
Cp,gas	1005.47	J/mol×K	1086.53	Joback Calculated Property
Cp,gas	1036.54	J/mol×K	1132.25	Joback Calculated Property
Cp,gas	1070.10	J/mol×K	1177.97	Joback Calculated Property

Similar Compounds

Find more compounds similar to Cyclohexanone, 2-(3-chloro-2-butenyl)-2-methyl-6,6-diphenyl-.

Sources

• 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.