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Some competitive oxidation of the nitrogen has been observed. [3] Behrman has shown that the first intermediate in the Boyland–Sims oxidation is the formation of an arylhydroxylamine-O-sulfate (2). [5] Rearrangement of this zwitterionic intermediate forms the ortho-sulfate (5), which then hydrolyses to form the ortho-hydroxyl aniline.
Likewise, it is also prone to oxidation: while freshly purified aniline is an almost colorless oil, exposure to air results in gradual darkening to yellow or red, due to the formation of strongly colored, oxidized impurities. Aniline can be diazotized to give a diazonium salt, which can then undergo various nucleophilic substitution reactions.
In chemistry, the Schöniger oxidation (also known as the Schöniger flask test or the oxygen flask method) is a method of elemental analysis developed by Wolfgang Schöniger. [ 1 ] The test is conducted in an Erlenmeyer flask , or in a separatory funnel .
The international pictogram for oxidizing chemicals. Dangerous goods label for oxidizing agents. An oxidizing agent (also known as an oxidant, oxidizer, electron recipient, or electron acceptor) is a substance in a redox chemical reaction that gains or "accepts"/"receives" an electron from a reducing agent (called the reductant, reducer, or electron donor).
Aniline absorbs in the K (220 - 250 nm) and the B (250 - 290 nm) bands exhibited by benzenoid compounds. The K and B bands arise from π to π* transitions as a result of the a group containing multiple bond being attached to the benzene ring. When dissolved in ethanol, λ max for aniline is 230 nm, but in dilute aqueous acid λ max is 203 nm ...
The reaction was first used by Antoine Béchamp to reduce nitronaphthalene and nitrobenzene to naphthylamine and aniline, respectively. [3] The Béchamp reduction is broadly applicable to aromatic nitro compounds. [4] [5] Aliphatic nitro compounds are however more difficult to reduce, often remaining as the hydroxylamine. Tertiary aliphatic ...
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The value gives an approximation for the content of aromatic compounds in the oil, [2] since the miscibility of aniline, which is also an aromatic compound suggests the presence of similar (i.e. aromatic) compounds in the oil. The lower the aniline point, the greater is the content of aromatic compounds in the oil.