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In organic chemistry, an allyl group is a substituent with the structural formula −CH 2 −HC=CH 2. It consists of a methylene bridge ( −CH 2 − ) attached to a vinyl group ( −CH=CH 2 ). [ 1 ] [ 2 ] The name is derived from the scientific name for garlic , Allium sativum .
Allyl thiocyanate isomerizes to the isothiocyanate: [4] CH 2 =CHCH 2 SCN → CH 2 =CHCH 2 NCS. Isothiocyanates can be prepared by treating organic dithiocarbamate salts with lead nitrate or tosyl chloride. [5] [6] Synthesis of phenyl isothiocyanate. Isothiocyanates may also be accessed by the fragmentation reactions of 1,4,2-oxathiazoles. [7]
Allyl isothiocyanate (AITC) is a naturally occurring unsaturated isothiocyanate. The colorless oil is responsible for the pungent taste of cruciferous vegetables such as mustard , radish , horseradish , and wasabi .
All three allylamines, mono-, di-, and triallylamine, are produced by the treating allyl chloride with ammonia followed by distillation. [3] Or by the reaction of allyl chloride with hexamine. [4] Pure samples can be prepared by hydrolysis of allyl isothiocyanate. [5] It behaves as a typical amine. [6]
Allyl halides are organic halides containing an allyl group. Allyl halides include: Allyl chloride; Allyl bromide; Allyl iodide; Allyl fluoride [Wikidata] See also.
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Several synthesis routes exist, [3] the most common being the reaction between alkyl halides and alkali thiocyanate in aqueous media. [4] Illustrative is the preparation of isopropyl thiocyanate by treatment of isopropyl bromide with sodium thiocyanate in boiling ethanol. [5]
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