Mixture of Ethenzamide + Ethyl Acetate + Saccharin

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Ethenzamide

Name
Ethenzamide
InChI
InChI=1S/C9H11NO2/c1-2-12-8-6-4-3-5-7(8)9(10)11/h3-6H,2H2,1H3,(H2,10,11)
InChI Key
SBNKFTQSBPKMBZ-UHFFFAOYSA-N
Formula
C9H11NO2
SMILES
CCOc1ccccc1C(N)=O
Mol. Weight (g/mol)
165.19
CAS
938-73-8

Ethyl Acetate

Name
Ethyl Acetate
InChI
InChI=1S/C4H8O2/c1-3-6-4(2)5/h3H2,1-2H3
InChI Key
XEKOWRVHYACXOJ-UHFFFAOYSA-N
Formula
C4H8O2
SMILES
CCOC(C)=O
Mol. Weight (g/mol)
88.11
CAS
141-78-6

Saccharin

Name
Saccharin
InChI
InChI=1S/C7H5NO3S/c9-7-5-3-1-2-4-6(5)12(10,11)8-7/h1-4H,(H,8,9)
InChI Key
CVHZOJJKTDOEJC-UHFFFAOYSA-N
Formula
C7H5NO3S
SMILES
O=C1NS(=O)(=O)c2ccccc21
Mol. Weight (g/mol)
183.18
CAS
81-07-2
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Datasets

  1. Mass fraction (10)

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
298.15 0.0349 0.0406
298.15 0.0379 0.0371
298.15 0.0402 0.0352
298.15 0.0439 0.0322
308.15 0.0395 0.0502
308.15 0.0425 0.0462
308.15 0.0475 0.0421
308.15 0.0512 0.0390
308.15 0.0565 0.0352

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
308.15 0.0357 0.0557
298.15 0.0320 0.0438

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
298.15 0.0470 0.0308
308.15 0.0600 0.0336

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
308.15 0.0000 0.0565
308.15 0.0096 0.0549
308.15 0.0200 0.0536
308.15 0.0285 0.0543
298.15 0.0000 0.0400
298.15 0.0100 0.0411
298.15 0.0200 0.0401
298.15 0.0271 0.0420

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
298.15 0.0449 0.0243
298.15 0.0439 0.0173
298.15 0.0435 0.0097
298.15 0.0435 0.0000
308.15 0.0588 0.0261
308.15 0.0577 0.0200
308.15 0.0582 0.0113
308.15 0.0589 0.0000

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
298.15 0.0349 0.0406
298.15 0.0379 0.0371
298.15 0.0402 0.0352
298.15 0.0439 0.0322
308.15 0.0395 0.0502
308.15 0.0425 0.0462
308.15 0.0475 0.0421
308.15 0.0512 0.0390
308.15 0.0565 0.0352

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
308.15 0.0357 0.0557
298.15 0.0320 0.0438

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
298.15 0.0470 0.0308
308.15 0.0600 0.0336

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
308.15 0.0000 0.0565
308.15 0.0096 0.0549
308.15 0.0200 0.0536
308.15 0.0285 0.0543
298.15 0.0000 0.0400
298.15 0.0100 0.0411
298.15 0.0200 0.0401
298.15 0.0271 0.0420

Mass fraction of Saccharin (3) [ref]

Operational condition: Pressure, kPa = 101.3 (Liquid)

Fixed Measured
Temperature, K - Liquid Mass fraction of Ethenzamide (1) - Liquid Mass fraction of Saccharin (3) - Liquid
298.15 0.0449 0.0243
298.15 0.0439 0.0173
298.15 0.0435 0.0097
298.15 0.0435 0.0000
308.15 0.0588 0.0261
308.15 0.0577 0.0200
308.15 0.0582 0.0113
308.15 0.0589 0.0000

Sources