Physical Properties
Property
Value
Unit
Source
PAff
964.10
kJ/mol
NIST
BasG
932.20
kJ/mol
NIST
Δf G°
255.30
kJ/mol
Joback Calculated Property
Δf H°gas
22.22
kJ/mol
Joback Calculated Property
Δfus H°
20.92
kJ/mol
Joback Calculated Property
Δvap H°
45.06
kJ/mol
Joback Calculated Property
IE
6.90
eV
NIST
log 10 WS
-2.69
Crippen Calculated Property
log Poct/wat
2.841
Crippen Calculated Property
McVol
152.070
ml/mol
McGowan Calculated Property
Pc
2603.08
kPa
Joback Calculated Property
Inp
[1290.10; 1290.10]
Inp
1290.10
NIST
Inp
1290.10
NIST
Tboil
495.18
K
Joback Calculated Property
Tc
695.71
K
Joback Calculated Property
Tfus
285.14
K
Joback Calculated Property
Vc
0.561
m3 /kmol
Joback Calculated Property
Temperature Dependent Properties
Property
Value
Unit
Temperature (K)
Source
Cp,gas
[334.22; 420.04]
J/mol×K
[495.18; 695.71]
Cp,gas
334.22
J/mol×K
495.18
Joback Calculated Property
Cp,gas
350.65
J/mol×K
528.60
Joback Calculated Property
Cp,gas
366.18
J/mol×K
562.02
Joback Calculated Property
Cp,gas
380.85
J/mol×K
595.44
Joback Calculated Property
Cp,gas
394.69
J/mol×K
628.86
Joback Calculated Property
Cp,gas
407.74
J/mol×K
662.29
Joback Calculated Property
Cp,gas
420.04
J/mol×K
695.71
Joback Calculated Property
Correlations
Property
Value
Unit
Temperature (K)
Source
Pvap
[1.33; 202.65]
kPa
[378.72; 537.47]
The Yaw...
Equation ln(Pvp) = A + B/(T + C) Coefficient A 1.47193e+01 Coefficient B -4.29023e+03 Coefficient C -8.14430e+01 Temperature range, min. 378.72
Temperature range, max. 537.47
Pvap
1.33
kPa
378.72
Calculated Property
Pvap
2.99
kPa
396.36
Calculated Property
Pvap
6.16
kPa
414.00
Calculated Property
Pvap
11.80
kPa
431.64
Calculated Property
Pvap
21.24
kPa
449.28
Calculated Property
Pvap
36.22
kPa
466.91
Calculated Property
Pvap
58.94
kPa
484.55
Calculated Property
Pvap
92.08
kPa
502.19
Calculated Property
Pvap
138.79
kPa
519.83
Calculated Property
Pvap
202.65
kPa
537.47
Calculated Property
Similar Compounds
Find more compounds similar to Benzenamine, N,N-diethyl-3-methyl- .
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.