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Pyrrole is an extremely weak base for an amine, with a conjugate acid pK a of −3.8. The most thermodynamically stable pyrrolium cation (C 4 H 6 N +) is formed by protonation at the 2 position. Substitution of pyrrole with alkyl substituents provides a more basic molecule—for example, tetramethylpyrrole has a conjugate acid pK a of +3.7.
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It is a colorless liquid with a benzene-like odor. In most of its reactions, it resembles benzene . Compounds analogous to thiophene include furan (C 4 H 4 O), selenophene (C 4 H 4 Se) and pyrrole (C 4 H 4 NH), which each vary by the heteroatom in the ring.
Fragrance bottles. An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor.For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose.
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When hosting a dinner party, lingering odors from long hours of cooking in the kitchen can be an issue. Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long.
It is a colourless liquid that is miscible with water and most organic solvents. It has a characteristic odor that has been described as "ammoniacal, fishy, shellfish-like". [4] In addition to pyrrolidine itself, many substituted pyrrolidines are known.
The starting material was an N-substituted pyrrole derivative, which was heated to convert it by a [1,5] sigmatropic shift to the isomer with a carbon bond between the pyrrole and pyridine rings, followed by methylation and selective reduction of the pyrrole ring using tin and hydrochloric acid.
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