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In organic chemistry, a hemiacetal is a functional group the general formula R 1 R 2 C(OH)OR, where R 1, R 2 is a hydrogen atom or an organic substituent. They generally result from the nucleophilic addition of an alcohol (a compound with at least one hydroxy group ) to an aldehyde ( R−CH=O ) or a ketone ( R 2 C=O ) under acidic conditions.
Generic structure of acetals. In organic chemistry, an acetal is a functional group with the connectivity R 2 C(OR') 2.Here, the R groups can be organic fragments (a carbon atom, with arbitrary other atoms attached to that) or hydrogen, while the R' groups must be organic fragments not hydrogen.
Pages in category "Hemiacetals" The following 2 pages are in this category, out of 2 total. This list may not reflect recent changes. H. Hemiacetal; P. Paraformaldehyde
Hemiacetals of ketones (sometimes called hemiketals) are even less stable than those of aldehydes. However, cyclic hemiacetals and hemiacetals bearing electron withdrawing groups are stable. Electron-withdrawing groups attached to the carbonyl atom shift the equilibrium constant toward the hemiacetal.
In organic chemistry, a functional group is a substituent or moiety in a molecule that causes the molecule's characteristic chemical reactions.The same functional group will undergo the same or similar chemical reactions regardless of the rest of the molecule's composition.
The anomeric centre in hemiacetals is the anomeric carbon C-1; in hemiketals, it is the carbon derived from the carbonyl of the ketone (e.g. C-2 in D-fructose). In aldohexoses the anomeric reference atom is the stereocenter that is farthest from the anomeric carbon in the ring (the configurational atom, defining the sugar as D or L).
In organic chemistry, an acetyl group is a functional group denoted by the chemical formula −COCH 3 and the structure −C(=O)−CH 3. It is sometimes represented by the symbol Ac [5] [6] (not to be confused with the element actinium). In IUPAC nomenclature, an acetyl group is called an ethanoyl group.
It undergoes rapid polymerization, including forming a hemiacetal cyclic dimer. Under alkaline conditions, it undergoes a rapid aldol condensation. Hydroxyacetone can be produced by degradation of various sugars. In foods, it is formed by the Maillard reaction. It reacts further to form other compounds with various aromas. [6]