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2,4,6-Tribromoaniline. Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). 2,4,6-Tribromoaniline is a brominated derivative of aniline with the formula C 6 H 4 Br 3 N. It is used in organic synthesis of pharmaceuticals, agrochemicals and fire-extinguishing agents.
Infobox references. 2,4,6-Tribromoanisole (TBA) is a chemical compound that is a brominated derivative of anisole. It is one of the chemicals responsible for cork taint. [2] Tribromoanisole is a fungal metabolite of 2,4,6-tribromophenol, which is used as a fungicide. It can be found in minute traces on packaging materials stored in the presence ...
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). ?) 2,4,6-Tribromophenol (TBP) is a brominated derivative of phenol. It is used as a fungicide, as a wood preservative, and an intermediate in the preparation of flame retardants.
Brominating aniline with elemental bromine gives 2,4,6-tribromoaniline. This is then diazotized, then reacted with ethanol to replace the diazonium group with hydrogen, forming 1,3,5-tribromobenzene. [3] It has also been prepared by these methods: [3] replacement of the amino group of 3,5-dibromoaniline with bromine
4-Bromoaniline is a compound where an aniline molecule is substituted with a bromine atom on the para position. Commercially available, this compound may be used as a building block, e.g. in the preparation of monobrominated biphenyl via the Gomberg-Bachmann reaction. [2]
Bromoaniline. The bromoanilines form a group of three isomers where the bromine atom occupies the para, ortho or meta position on the aromatic ring. Bromoaniline isomers. Arene substitution patterns. The three isomers are: 2-Bromoaniline (o -Bromoaniline) [1] 3-Bromoaniline (m -Bromoaniline) [2] 4-Bromoaniline (p -Bromoaniline) [3]
Over the last two decades, the incidence of mouldy and musty off-flavours in cork-sealed wines has increased significantly. 2,4,6-Trichloroanisole (TCA) has been identified as the primary chemical responsible for cork taint. The human olfactometry threshold for TCA is 4–10 ng L−1 in white wine and 50 ng L−1 in red wine.