Chemical Properties of Glycine, N-(N-glycyl-L-leucyl)- (CAS 2576-67-2)

InChI

InChI=1S/C10H19N3O4/c1-6(2)3-7(13-8(14)4-11)10(17)12-5-9(15)16/h6-7H,3-5,11H2,1-2H3,(H,12,17)(H,13,14)(H,15,16)

InChI Key

CCBIBMKQNXHNIN-UHFFFAOYSA-N

Formula

C10H19N3O4

SMILES

CC(C)CC(NC(=O)CN)C(=O)NCC(=O)O

Molecular Weight¹

245.28

CAS

2576-67-2

Other Names

• GLY-LEU-GLY
• N-(N-glycyl-L-leucyl)glycine

• BasG : Gas basicity (kJ/mol).
• 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	[594.64; 642.93]	J/mol×K	[853.98; 1056.80]
Cp,gas	594.64	J/mol×K	853.98	Joback Calculated Property
Cp,gas	604.41	J/mol×K	887.78	Joback Calculated Property
Cp,gas	613.46	J/mol×K	921.59	Joback Calculated Property
Cp,gas	621.80	J/mol×K	955.39	Joback Calculated Property
Cp,gas	629.48	J/mol×K	989.19	Joback Calculated Property
Cp,gas	636.51	J/mol×K	1022.99	Joback Calculated Property
Cp,gas	642.93	J/mol×K	1056.80	Joback Calculated Property

Similar Compounds

Find more compounds similar to Glycine, N-(N-glycyl-L-leucyl)-.

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.