Physical Properties
Property
Value
Unit
Source
Δf G°
89.43
kJ/mol
Joback Calculated Property
Δf H°gas
-58.70
kJ/mol
Joback Calculated Property
Δfus H°
13.90
kJ/mol
Joback Calculated Property
Δvap H°
46.94
kJ/mol
Joback Calculated Property
log 10 WS
-1.68
Crippen Calculated Property
log Poct/wat
1.027
Crippen Calculated Property
McVol
106.760
ml/mol
McGowan Calculated Property
Pc
3745.38
kPa
Joback Calculated Property
Tboil
427.00
K
NIST
Tc
619.39
K
Joback Calculated Property
Tfus
246.44
K
Joback Calculated Property
Vc
0.397
m3 /kmol
Joback Calculated Property
Temperature Dependent Properties
Property
Value
Unit
Temperature (K)
Source
Cp,gas
[218.69; 270.79]
J/mol×K
[440.98; 619.39]
Cp,gas
218.69
J/mol×K
440.98
Joback Calculated Property
Cp,gas
228.42
J/mol×K
470.71
Joback Calculated Property
Cp,gas
237.72
J/mol×K
500.45
Joback Calculated Property
Cp,gas
246.58
J/mol×K
530.18
Joback Calculated Property
Cp,gas
255.04
J/mol×K
559.92
Joback Calculated Property
Cp,gas
263.10
J/mol×K
589.65
Joback Calculated Property
Cp,gas
270.79
J/mol×K
619.39
Joback Calculated Property
Correlations
Property
Value
Unit
Temperature (K)
Source
Pvap
[1.30; 201.44]
kPa
[349.15; 477.15]
The Yaw...
Equation ln(Pvp) = A + B/(T + C) Coefficient A 1.64196e+01 Coefficient B -4.55664e+03 Coefficient C -6.71610e+01 Temperature range, min. 349.15
Temperature range, max. 477.15
Pvap
1.30
kPa
349.15
Calculated Property
Pvap
2.82
kPa
363.37
Calculated Property
Pvap
5.70
kPa
377.59
Calculated Property
Pvap
10.85
kPa
391.82
Calculated Property
Pvap
19.56
kPa
406.04
Calculated Property
Pvap
33.61
kPa
420.26
Calculated Property
Pvap
55.40
kPa
434.48
Calculated Property
Pvap
87.97
kPa
448.71
Calculated Property
Pvap
135.11
kPa
462.93
Calculated Property
Pvap
201.44
kPa
477.15
Calculated Property
Similar Compounds
Find more compounds similar to 5-Methyl-1-hexyn-3-ol .
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.