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In biochemistry, naturally occurring phenols are natural products containing at least one phenol functional group. [1] [2] [3] Phenolic compounds are produced by plants and microorganisms. [4] Organisms sometimes synthesize phenolic compounds in response to ecological pressures such as pathogen and insect attack, UV radiation and wounding. [5]
Halogenation of benzene where X is the halogen, catalyst represents the catalyst (if needed) and HX represents the protonated base. A few types of aromatic compounds, such as phenol, will react without a catalyst, but for typical benzene derivatives with less reactive substrates, a Lewis acid is required as a catalyst.
In chemistry, halogenation is a chemical reaction which introduces one or more halogens into a chemical compound. Halide -containing compounds are pervasive, making this type of transformation important, e.g. in the production of polymers , drugs . [ 1 ]
In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (−O H) bonded directly to an aromatic hydrocarbon group. [1] The simplest is phenol, C 6 H 5 OH. Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the ...
A chlorophenol is any organochloride of phenol that contains one or more covalently bonded chlorine atoms. There are five basic types of chlorophenols (mono- to pentachlorophenol) and 19 different chlorophenols in total when positional isomerism is taken into account. Chlorophenols are produced by electrophilic halogenation of phenol with ...
Chalconoids (Greek: χαλκός khalkós, "copper", due to its color), also known as chalcones, are natural phenols derived from chalcone. They form the central core for a variety of important biological compounds. They show antibacterial, antifungal, antitumor and anti-inflammatory properties.
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Phenolic acids can be found in many plant species. Their content in dried fruits can be high.. Natural phenols in horse grams (Macrotyloma uniflorum) are mostly phenolic acids, namely 3,4-dihydroxy benzoic, p-hydroxy benzoic, vanillic, caffeic, p-coumaric, ferulic, syringic, and sinapinic acids.