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Aldehyde structure. In organic chemistry, an aldehyde (/ ˈ æ l d ɪ h aɪ d /) is an organic compound containing a functional group with the structure R−CH=O. [1] The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group.
Acetaldehyde (IUPAC systematic name ethanal) is an organic chemical compound with the formula CH 3 CH=O, sometimes abbreviated as MeCH=O.It is a colorless liquid or gas, boiling near room temperature.
An aldehyde is either a functional group consisting of a terminal carbonyl group, or a compound containing a terminal carbonyl group. (Where -R represents the carbon chain.) Subcategories
Cuminaldehyde (4-isopropylbenzaldehyde) is a natural organic compound with the molecular formula C 10 H 12 O. It is a benzaldehyde with an isopropyl group substituted in the 4-position.
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 ...
Glutaraldehyde is an organic compound with the formula (CH 2) 3 (CHO) 2.The molecule consists of a five carbon chain doubly terminated with formyl (CHO) groups. It is usually used as a solution in water, and such solutions exists as a collection of hydrates, cyclic derivatives, and condensation products, several of which interconvert.
This unsaturated aldehyde is then partially hydrogenated to form 2-ethylhexanal, a precursor to plasticizers such as bis(2-ethylhexyl) phthalate. [ 4 ] Butyraldehyde is a component in the two-step synthesis of trimethylolpropane , which is used for the production of alkyd resins .
Acrolein (systematic name: propenal) is the simplest unsaturated aldehyde. It is a colorless liquid with a foul and acrid aroma. It is a colorless liquid with a foul and acrid aroma. The smell of burnt fat (as when cooking oil is heated to its smoke point ) is caused by glycerol in the burning fat breaking down into acrolein.