Search results
Results from the WOW.Com Content Network
Air oxidation of salicyl alcohol gives salicylaldehyde. C 6 H 4 OH(CH 2 OH + O → C 6 H 4 OH(CHO) +H 2 O. Chemical sweeteners are formed by acetal formation with e.g. isovanillin (Cmp4). [5] Salicyl alcohol appears as a pharmacophore in several notable β2-adrenoceptor agonists (e.g. salbutamol), as well as in synthetic estrone analogs, e.g ...
Pentaerythritol tetrakis(3,5-di-tert-butyl-4-hydroxyhydrocinnamate) is a chemical compound composed of four sterically hindered phenols linked through a pentaerythritol core. It is used as primary antioxidant for stabilizing polymers , particularly polyethylene and polypropylene .
Benzyl alcohol is used effectively for treating lice infestations as the active ingredient in lotion shampoo with 5% benzyl alcohol. [ 13 ] Benzyl alcohol is an ingredient used in the manufacture of soaps, topical creams, skin lotions, shampoos, and facial cleansers and is popular due to its anti-bacterial and anti-fungal properties.
Download as PDF; Printable version; ... 3-Methoxy-4-hydroxybenzyl alcohol 4-Hydroxy-3-methoxybenzenemethanol 4-Hydroxy-3-methoxybenzyl alcohol Vanillic alcohol
Salicylaldehyde is produced by condensation of phenol with formaldehyde to give hydroxybenzyl alcohol, which is oxidized to the aldehyde. [4] Salicylaldehydes in general are prepared by ortho-selective formylation reactions from the corresponding phenol, for instance by the Duff reaction, Reimer–Tiemann reaction, or by treatment with paraformaldehyde in the presence of magnesium chloride and ...
4-hydroxybenzyl isothiocyanate occurs as a degradation product of sinalbin or glucosinalbin in white mustard. This compound is broken down as a mustard oil glycoside by myrosinase, releasing the isothiocyanate. The isothiocyanate further decomposes into hydroxybenzyl alcohols with the release of thiocyanates.
4‑Hydroxybenzaldehyde (para‑hydroxybenzaldehyde) is an organic compound with the formula C 6 H 4 OH(CHO). [ 4 ] [ 5 ] Along with 2-hydroxybenzaldehyde and 3-hydroxybenzaldehyde , it is one of the three isomers of hydroxybenzaldehyde .
The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable and degrades to 4-hydroxybenzyl alcohol and a thiocyanate ion, which are not pungent. The half-life of the isothiocyanate depends on the pH of the solution – the longest time is 321 minutes at pH 3, and the shortest is 6 minutes at pH 6.5. [ 2 ]