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p-Anisic acid, also known as 4-methoxybenzoic acid or draconic acid, is one of the isomers of anisic acid. The term "anisic acid" often refers to this form specifically. [ 1 ] It is a white crystalline solid which is insoluble in water, highly soluble in alcohols, and soluble in ether and ethyl acetate .
Anisic acid or methoxybenzoic acid is an organic compound which is a carboxylic acid. It exists in three forms, depending on arene substitution patterns: p-Anisic acid (4-methoxybenzoic acid) m-Anisic acid (3-methoxybenzoic acid) o-Anisic acid (2-methoxybenzoic acid)
4-Hydroxybenzoic acid, also known as p-hydroxybenzoic acid (PHBA), is a monohydroxybenzoic acid, a phenolic derivative of benzoic acid.It is a white crystalline solid that is slightly soluble in water and chloroform but more soluble in polar organic solvents such as alcohols and acetone. 4-Hydroxybenzoic acid is primarily known as the basis for the preparation of its esters, known as parabens ...
The molecular formula C 8 H 8 O 3 (molar mass: 152.15 g/mol) may refer to: . Anisic acids. o-Anisic acid (2-methoxybenzoic acid); m-Anisic acid (3-methoxybenzoic acid); p-Anisic acid (4-methoxybenzoic acid)
Ortho effect is an organic chemistry phenomenon where the presence of a chemical group at the at ortho position or the 1 and 2 position of a phenyl ring, relative to the carboxylic compound changes the chemical properties of the compound.
Methyl anisate is the methyl ester of p-anisic acid. It is found in star anise. It is an organic compound commonly used within the food industry. It is also commonly employed as a fragrance for certain perfumes. This compound can be synthesized directly through the condensation of methanol and 4-methoxybenzoic acid.
In computational biology, protein pK a calculations are used to estimate the pK a values of amino acids as they exist within proteins.These calculations complement the pK a values reported for amino acids in their free state, and are used frequently within the fields of molecular modeling, structural bioinformatics, and computational biology.
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid. [2] [3]