- InChI
- InChI=1S/C4H7NO4/c6-3(7)1-5-2-4(8)9/h5H,1-2H2,(H,6,7)(H,8,9)
- InChI Key
- NBZBKCUXIYYUSX-UHFFFAOYSA-N
- Formula
- C4H7NO4
- SMILES
- O=C(O)CNCC(=O)O
- Molecular Weight1
- 133.10
- CAS
- 142-73-4
- Other Names
-
- 2,2'-Iminodiacetic acid
- Acetic acid, 2,2'-iminobis-
- Acetic acid, iminodi-
- Aminodiacetic acid
- Bis(carboxymethyl)amine
- Diglycin
- Diglycocoll
- Diglycollamic acid
- Glycine, N-(carboxymethyl)-
- Hampshire
- IDA
- IDA (chelating agent)
- IMDA
- Iminobis(acetic acid)
- Iminodiethanoic acid
- N-(carboxymethyl)glycine
- NSC 18467
- USAF DO-55
- diglycine
- Cp,gas : Ideal gas heat capacity (J/mol×K).
- ΔfG° : Standard Gibbs free energy of formation (kJ/mol).
- ΔfH°gas : 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).
- 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 |
|---|---|---|---|
| ΔfG° | -459.29 | kJ/mol | Joback Calculated Property |
| ΔfH°gas | -602.04 | kJ/mol | Joback Calculated Property |
| ΔfusH° | 22.59 | kJ/mol | Joback Calculated Property |
| ΔvapH° | 77.78 | kJ/mol | Joback Calculated Property |
| log10WS | 1.12 | Crippen Calculated Property | |
| logPoct/wat | -1.255 | Crippen Calculated Property | |
| McVol | 92.080 | ml/mol | McGowan Calculated Property |
| Pc | 6113.06 | kPa | Joback Calculated Property |
| Tboil | 633.19 | K | Joback Calculated Property |
| Tc | 811.44 | K | Joback Calculated Property |
| Tfus | 409.00 | K | Joback Calculated Property |
| Vc | 0.344 | m3/kmol | Joback Calculated Property |
Temperature Dependent Properties
| Property | Value | Unit | Temperature (K) | Source |
|---|---|---|---|---|
| Cp,gas | [227.93; 257.20] | J/mol×K | [633.19; 811.44] | 
|
| Cp,gas | 227.93 | J/mol×K | 633.19 | Joback Calculated Property |
| Cp,gas | 233.53 | J/mol×K | 662.90 | Joback Calculated Property |
| Cp,gas | 238.83 | J/mol×K | 692.61 | Joback Calculated Property |
| Cp,gas | 243.84 | J/mol×K | 722.32 | Joback Calculated Property |
| Cp,gas | 248.57 | J/mol×K | 752.03 | Joback Calculated Property |
| Cp,gas | 253.02 | J/mol×K | 781.73 | Joback Calculated Property |
| Cp,gas | 257.20 | J/mol×K | 811.44 | Joback Calculated Property |
Similar Compounds
Find more compounds similar to Iminodiacetic acid.
Mixtures
- Xylitol + Water + Iminodiacetic acid
- Water + Iminodiacetic acid
- Sulfanilamide + Water + Iminodiacetic acid
- Benzenesulfonic acid, 4-amino- + Water + Iminodiacetic acid
- Benzoic acid, 2-hydroxy-5-sulfo- + Water + Iminodiacetic acid
- potassium chloride + Water + Iminodiacetic acid
- potassium bromide + Water + Iminodiacetic acid
- 1,2-Propanediol, 3-chloro- + Water + Iminodiacetic acid
- Water + 1-Propanol, 3-chloro- + Iminodiacetic acid
Sources
- Crippen Method
- Crippen Method
- Volumetric approach to the interaction of diglycine in aqueous solutions of sulpha drugs at T = 288.15 to 308.15 K
- Densities of aqueous solutions containing model compounds of amino acids and ionic salts at T = 298.15 K
- Interaction of some hydrophobic amino acids, peptides, and protein with aqueous 3-chloro-1,2-propanediol and 3-chloro-1-propanol: Biophysical studies
- Enthalpy of dilution and volumetric properties of N-glycylglycine in aqueous xylitol solutions at T = 298.15 K
- Thermodynamic contributions of peptide backbone unit from water to biocompatible ionic liquids at T = 298.15 K
- Ammonium based ionic liquids act as compatible solvents for glycine peptides
- 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.