Search results
Results from the WOW.Com Content Network
In organic chemistry, the Myers deoxygenation reaction is an organic redox reaction that reduces an alcohol into an alkyl position by way of an arenesulfonyl hydrazine as a key intermediate. This name reaction is one of four discovered by Andrew Myers that are named after him; this reaction and the Myers allene synthesis reaction involve the ...
In organic chemistry, carbonyl reduction is the conversion of any carbonyl group, usually to an alcohol. It is a common transformation that is practiced in many ways. [ 1 ] Ketones , aldehydes , carboxylic acids , esters , amides , and acid halides - some of the most pervasive functional groups , -comprise carbonyl compounds.
The term alcohol originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. The suffix -ol appears in the International Union of Pure and Applied Chemistry (IUPAC) chemical name of all substances where the hydroxyl group is the functional group with the ...
Reduction via the net transfer of hydrogen from one organic molecule to another is known as transfer hydrogenation. Transfer hydrogenation to ketones leads to alcohols (the Meerwein-Ponndorf-Verley reduction ), and in the presence of a chiral transition metal catalyst, this process may be rendered enantioselective.
Ethylene glycol protects a ketone (as an acetal) during an ester reduction, vs. unprotected reduction to a diol. A protecting group or protective group is introduced into a molecule by chemical modification of a functional group to obtain chemoselectivity in a subsequent chemical reaction. It plays an important role in multistep organic ...
The aluminium based Meerwein–Ponndorf–Verley reduction can be performed on prochiral ketones leading to chiral alcohols. The three main ways to achieve the asymmetric reduction is by use of a chiral alcohol hydride source, use of an intramolecular MPV reduction, or use of a chiral ligand on the aluminium alkoxide.
Reduction of red wine for a sauce by cooking it on a stovetop. It is called a reduction because the heat boils off some of the water and most of the more volatile alcohol, leaving a more concentrated, wine-flavoured sauce. Pure ethanol tastes bitter to humans; some people also describe it as sweet. [53]
Clemmensen reduction is a chemical reaction described as a reduction of ketones or aldehydes to alkanes using zinc amalgam and concentrated hydrochloric acid (HCl). [ 1 ] [ 2 ] This reaction is named after Erik Christian Clemmensen , a Danish-American chemist.