- InChI
- InChI=1S/C4H8N2O3/c5-2(4(8)9)1-3(6)7/h2H,1,5H2,(H2,6,7)(H,8,9)/t2-/m1/s1
- InChI Key
- DCXYFEDJOCDNAF-UWTATZPHSA-N
- Formula
- C4H8N2O3
- SMILES
- NC(=O)CC(N)C(=O)O
- Molecular Weight1
- 132.12
- CAS
- 70-47-3
- Other Names
-
- (-)-Asparagine
- (S)-2,4-Diamino-4-oxobutanoic acid
- (S)-Asparagine
- Agedoite
- Altheine
- Asn
- Asparagine
- Asparagine acid
- Asparagine l(-)
- Asparagine, L-
- Asparamide
- Aspartamic acid
- Aspartic acid «beta» amide
- Aspartic acid «beta» amide
- Butanoic acid, 2,4-diamino-4-oxo-, (S)-
- Crystal VI
- L-2,4-Diamino-4-oxobutanoic acid
- L-asparagine (anhydrous)
- L-«beta»-Asparagine
- L-«beta»-Asparagine
- NSC 82391
- «alpha»-Aminosuccinamic acid
- «alpha»-Aminosuccinamic acid
- PAff : Proton affinity (kJ/mol).
- BasG : Gas basicity (kJ/mol).
- ΔcH°solid : Standard solid enthalpy of combustion (kJ/mol).
- Cp,gas : Ideal gas heat capacity (J/mol×K).
- Cp,solid : Solid phase heat capacity (J/mol×K).
- SProt : Protonation entropy at 298K (J/mol×K).
- ΔfG° : Standard Gibbs free energy of formation (kJ/mol).
- ΔfH°gas : Enthalpy of formation at standard conditions (kJ/mol).
- ΔfH°solid : Solid phase enthalpy of formation at standard conditions (kJ/mol).
- ΔfusH° : Enthalpy of fusion at standard conditions (kJ/mol).
- ΔvapH° : Enthalpy of vaporization at standard conditions (kJ/mol).
- log10WS : Log10 of Water solubility in mol/l.
- logPoct/wat : Octanol/Water partition coefficient.
- McVol : McGowan's characteristic volume (ml/mol).
- Pc : Critical Pressure (kPa).
- S°solid,1 bar : Solid phase molar entropy at standard conditions (J/mol×K).
- Tboil : Normal Boiling Point Temperature (K).
- Tc : Critical Temperature (K).
- Tfus : Normal melting (fusion) point (K).
- Vc : Critical Volume (m3/kmol).
- 1: Molecular weight from the IUPAC atomic weights tables.
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Physical Properties
| Property | Value | Unit | Source |
|---|---|---|---|
| PAff | [929.00; 965.20] | kJ/mol |
|
| PAff | 929.00 | kJ/mol | NIST |
| PAff | 965.20 ± 5.20 | kJ/mol | NIST |
| PAff | 937.60 | kJ/mol | NIST |
| BasG | [891.50; 920.00] | kJ/mol |
|
| BasG | 891.50 | kJ/mol | NIST |
| BasG | 920.00 ± 5.60 | kJ/mol | NIST |
| ΔcH°solid | -1928.50 ± 0.71 | kJ/mol | NIST |
| SProt | -43.00 ± 7.00 | J/mol×K | NIST |
| ΔfG° | -281.40 | kJ/mol | Joback Calculated Property |
| ΔfH°gas | -440.98 | kJ/mol | Joback Calculated Property |
| ΔfH°solid | -789.02 | kJ/mol | NIST |
| ΔfusH° | 112.48 | kJ/mol | THE STA... |
| ΔvapH° | 75.56 | kJ/mol | Joback Calculated Property |
| log10WS | -0.83 | Aq. Sol... | |
| logPoct/wat | -1.726 | Crippen Calculated Property | |
| McVol | 96.190 | ml/mol | McGowan Calculated Property |
| Pc | 6278.87 | kPa | Joback Calculated Property |
| S°solid,1 bar | 174.50 | J/mol×K | NIST |
| Tboil | 635.46 | K | Joback Calculated Property |
| Tc | 841.61 | K | Joback Calculated Property |
| Tfus | 507.65 | K | Aq. Sol... |
| Vc | 0.343 | m3/kmol | Joback Calculated Property |
Temperature Dependent Properties
| Property | Value | Unit | Temperature (K) | Source |
|---|---|---|---|---|
| Cp,gas | [243.85; 277.73] | J/mol×K | [635.46; 841.61] |
|
| Cp,gas | 243.85 | J/mol×K | 635.46 | Joback Calculated Property |
| Cp,gas | 250.50 | J/mol×K | 669.82 | Joback Calculated Property |
| Cp,gas | 256.73 | J/mol×K | 704.18 | Joback Calculated Property |
| Cp,gas | 262.56 | J/mol×K | 738.53 | Joback Calculated Property |
| Cp,gas | 268.00 | J/mol×K | 772.89 | Joback Calculated Property |
| Cp,gas | 273.05 | J/mol×K | 807.25 | Joback Calculated Property |
| Cp,gas | 277.73 | J/mol×K | 841.61 | Joback Calculated Property |
| Cp,solid | 159.80 | J/mol×K | 296.50 | NIST |
Similar Compounds
Find more compounds similar to L-Asparagine.
Mixtures
- sodium chloride + L-Asparagine + Water
- L-Asparagine + Sodium nitrate + Water
- Potassium nitrate + L-Asparagine + Water
- Sucrose + L-Asparagine + Water
- L-Asparagine + 2,3-Butanediol + Water
- L-Asparagine + Water
- d-Mannose + L-Asparagine + Water
- Ethanol + L-Asparagine + Water
- Ethanol + L-Asparagine
Sources
- Crippen Method
- Effect of hydrophilic additives on volumetric and viscosity properties of amino acids in aqueous solutions at T = (283.15 to 333.15) K
- Study of the interactions of PAMAM-NH2 G4 dendrimer with selected natural amino acids in aqueous solutions
- Physicochemical study of (solute + solute) and (solute + solvent) interactions of L-asparagine and L-glutamine in aqueous-D-mannose solutions at temperatures from (293.15 to 318.15) K
- Intermolecular/interionic interactions in l-leucine-, l-asparagine-, and glycylglycine-aqueous electrolyte systems
- THE STANDARD ENTHALPIES OF FORMATION OF L-ASPARAGINE AND L-a- GLUTAMINE
- Solubility of the Proteinogenic a-Amino Acids in Water, Ethanol, and Ethanol-Water Mixtures
- Joback Method
- Aqueous Solubility Prediction 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.