Physical Properties
Property
Value
Unit
Source
Δf G°
1.44
kJ/mol
Joback Calculated Property
Δf H°gas
-237.85
kJ/mol
Joback Calculated Property
Δfus H°
3.81
kJ/mol
Joback Calculated Property
Δvap H°
39.49
kJ/mol
Joback Calculated Property
log 10 WS
-2.35
Crippen Calculated Property
log Poct/wat
2.402
Crippen Calculated Property
McVol
131.610
ml/mol
McGowan Calculated Property
Pc
3082.99
kPa
Joback Calculated Property
Tboil
509.58
K
Joback Calculated Property
Tc
742.46
K
Joback Calculated Property
Tfus
346.60
K
Joback Calculated Property
Vc
0.503
m3 /kmol
Joback Calculated Property
Temperature Dependent Properties
Property
Value
Unit
Temperature (K)
Source
Cp,gas
[324.29; 417.76]
J/mol×K
[509.58; 742.46]
Cp,gas
324.29
J/mol×K
509.58
Joback Calculated Property
Cp,gas
342.61
J/mol×K
548.39
Joback Calculated Property
Cp,gas
359.48
J/mol×K
587.21
Joback Calculated Property
Cp,gas
375.18
J/mol×K
626.02
Joback Calculated Property
Cp,gas
389.96
J/mol×K
664.83
Joback Calculated Property
Cp,gas
404.06
J/mol×K
703.65
Joback Calculated Property
Cp,gas
417.76
J/mol×K
742.46
Joback Calculated Property
ρl
940.67
kg/m3
298.15
Excess ...
Datasets
Mass density, kg/m3
Fixed
Measured
Temperature, K - Liquid
Pressure, kPa - Liquid
Mass density, kg/m3 - Liquid
283.15
101.00
953.27
298.15
101.00
940.67
313.15
101.00
928.04
328.15
101.00
915.39
283.15
20000.00
965.6
283.15
25000.00
968.5
283.15
30000.00
971.3
283.15
35000.00
974.0
283.15
40000.00
976.6
298.15
20000.00
954.0
298.15
25000.00
957.1
298.15
30000.00
960.0
298.15
35000.00
962.9
298.15
40000.00
965.7
313.15
20000.00
942.3
313.15
25000.00
945.6
313.15
30000.00
948.7
313.15
35000.00
951.8
313.15
40000.00
954.7
328.15
20000.00
930.8
328.15
25000.00
934.2
328.15
30000.00
937.6
328.15
35000.00
940.9
328.15
40000.00
944.0
Reference
Similar Compounds
Find more compounds similar to L-Fenchone .
Mixtures
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.