Chemical Properties of Tolycaine (CAS 3686-58-6)

InChI

InChI=1S/C15H22N2O3/c1-5-17(6-2)10-13(18)16-14-11(3)8-7-9-12(14)15(19)20-4/h7-9H,5-6,10H2,1-4H3,(H,16,18)

InChI Key

UDKICLZCJWQTLS-UHFFFAOYSA-N

Formula

C15H22N2O3

SMILES

CCN(CC)CC(=O)Nc1c(C)cccc1C(=O)OC

Molecular Weight¹

278.35

CAS

3686-58-6

Other Names

• Benzoic acid, 2-[[(diethylamino)acetyl]amino]-3-methyl-, methyl ester
• Methyl 2-[2-(diethylamino)acetamido]-m-toluate

• 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	[660.89; 733.79]	J/mol×K	[772.01; 976.81]
Cp,gas	660.89	J/mol×K	772.01	Joback Calculated Property
Cp,gas	675.37	J/mol×K	806.14	Joback Calculated Property
Cp,gas	688.88	J/mol×K	840.28	Joback Calculated Property
Cp,gas	701.45	J/mol×K	874.41	Joback Calculated Property
Cp,gas	713.11	J/mol×K	908.55	Joback Calculated Property
Cp,gas	723.88	J/mol×K	942.68	Joback Calculated Property
Cp,gas	733.79	J/mol×K	976.81	Joback Calculated Property

Similar Compounds

Find more compounds similar to Tolycaine.

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.