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Cyclopentadiene monomer in an ice bath. Cyclopentadiene production is usually not distinguished from dicyclopentadiene since they interconvert. They are obtained from coal tar (about 10–20 g/t) and by steam cracking of naphtha (about 14 kg/t). [8] To obtain cyclopentadiene monomer, commercial dicyclopentadiene is cracked by heating to around ...
In chemistry, the cyclopentadienyl anion or cyclopentadienide is an aromatic species with a formula of [C 5 H 5] − and abbreviated as Cp −. [1] It is formed by the deprotonation of cyclopentadiene. The cyclopentadienyl anion is a ligand which binds to a metal in organometallic chemistry. [2]
The related cyclopentadienyl anion (which can formally be converted to the cyclopentadienyl radical by one-electron reduction) is aromatic, and forms salts and coordination compounds. See also [ edit ]
For the preparation of some particularly robust complexes, e.g. nickelocene, cyclopentadiene is employed in the presence of a conventional base such as KOH. When only a single Cp ligand is installed, the other ligands typically carbonyl, halogen, alkyl, and hydride.
For example, the aromatic species 1 can be reduced to 2 with a relatively small penalty for forming an antiaromatic system. The antiaromatic 2 does revert to the aromatic species 1 over time by reacting with oxygen in the air because the aromaticity is preferred. [15] The loss of antiaromaticity can sometimes be the driving force of a reaction.
Aromatization is a chemical reaction in which an aromatic system is formed from a single nonaromatic precursor. Typically aromatization is achieved by dehydrogenation of existing cyclic compounds, illustrated by the conversion of cyclohexane into benzene. Aromatization includes the formation of heterocyclic systems.
Questions and concerns around these oils—and their ratio of omega-3 and omega-6 fatty acids—have been around for a while, though not with such fervor, says Kristen Lorenz, RD, who specializes ...
Well known derivatives containing pentadiene groups include hexadienes, cyclopentadiene, and especially three fatty acids linoleic acid, α-linolenic acid, and arachidonic acid as well as their triglyceride esters (fats).