2-Ethylbenzaldehyde C9H10O structure – Flashcards

Flashcard maker : Mary Browning

C9H10O structure
Molecular Formula C9H10O
Average mass 134.175 Da
Density 1.0±0.1 g/cm3
Boiling Point 209.7±9.0 °C at 760 mmHg
Flash Point 84.8±4.9 °C
Molar Refractivity 42.6±0.3 cm3
Polarizability 16.9±0.5 10-24cm3
Surface Tension 36.4±3.0 dyne/cm
Molar Volume 133.9±3.0 cm3
  • Experimental data
  • Predicted – ACD/Labs
  • Predicted – ChemAxon
  • Experimental Physico-chemical Properties
    • Experimental Boiling Point:

      212 °C Oakwood
      [092103]
      210 °C MolMall 102267
      212 °C LabNetwork LN00185034
    • Experimental Flash Point:

      110 °C Oakwood
      [092103]
      110 °C LabNetwork LN00185034
    • Experimental Gravity:

      1.02 g/mL Oakwood
      [092103]
  • Miscellaneous
    • Appearance:

      Not Available Novochemy
      [NC-22563]
    • Safety:

      20/21/22 Novochemy
      [NC-22563]
      20/21/36/37/39 Novochemy
      [NC-22563]
      GHS07; GHS09 Novochemy
      [NC-22563]
      H332; H403 Novochemy
      [NC-22563]
      IRRITANT, FLAMMABLE Matrix Scientific 087130
      P102; P210; P262; P270; P302+P352; P308+P313 Novochemy
      [NC-22563]
      R52/53 Novochemy
      [NC-22563]
      Warning Novochemy
      [NC-22563]
  • Gas Chromatography
    • Retention Index (Kovats):

      1195 (estimated with error: 45) NIST Spectra mainlib_288276
      1144 (Program type: Ramp; Column cl… (show more) ass: Standard non-polar; Column diameter: 0.23 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 200 C; CAS no: 22927135; Active phase: OV-101; Data type: Kovats RI; Authors: Ohnishi, S.; Shibamoto, T., Volatile compounds from heated beef fat and beef fat with glycine, J. Agric. Food Chem., 32, 1984, 987-992.) NIST Spectra nist ri
    • Retention Index (Linear):

      1174 (Program type: Ramp; Column cl… (show more) ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 0 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 280 C; End time: 5 min; Start time: 2 min; CAS no: 22927135; Active phase: CP-Sil 8CB-MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D., Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb, Meat Sci., 69, 2005, 233-242.) NIST Spectra nist ri
      1200 (Program type: Ramp; Column cl… (show more) ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 280 C; Start time: 2 min; CAS no: 22927135; Active phase: CP Sil 8 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S., Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids, J. Agric. Food Chem., 50, 2002, 1126-1132.) NIST Spectra nist ri
      1176 (Program type: Complex; Column… (show more) class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 0C(5min) => 40C/min =>40C (2min) => 4C/min =>280C; CAS no: 22927135; Active phase: CP-Sil 8CB-MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci., 55, 2000, 149-159.) NIST Spectra nist ri

Predicted data is generated using the ACD/Labs Percepta Platform – PhysChem Module

Density: 1.0±0.1 g/cm3
Boiling Point: 209.7±9.0 °C at 760 mmHg
Vapour Pressure: 0.2±0.4 mmHg at 25°C
Enthalpy of Vaporization: 44.6±3.0 kJ/mol
Flash Point: 84.8±4.9 °C
Index of Refraction: 1.548
Molar Refractivity: 42.6±0.3 cm3
#H bond acceptors: 1
#H bond donors: 0
#Freely Rotating Bonds: 2
#Rule of 5 Violations: 0
ACD/LogP: 2.63
ACD/LogD (pH 5.5): 2.35
ACD/BCF (pH 5.5): 35.90
ACD/KOC (pH 5.5): 451.63
ACD/LogD (pH 7.4): 2.35
ACD/BCF (pH 7.4): 35.90
ACD/KOC (pH 7.4): 451.63
Polar Surface Area: 17 Å2
Polarizability: 16.9±0.5 10-24cm3
Surface Tension: 36.4±3.0 dyne/cm
Molar Volume: 133.9±3.0 cm3

Click to predict properties on the Chemicalize site

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