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Butyne is an alkyne that contains 4 carbon and 6 hydrogen. It contains one triple bond and has two isomeric organic chemical compounds: It contains one triple bond and has two isomeric organic chemical compounds:
A 3D model of ethyne (), the simplest alkyneIn organic chemistry, an alkyne is an unsaturated hydrocarbon containing at least one carbon—carbon triple bond. [1] The simplest acyclic alkynes with only one triple bond and no other functional groups form a homologous series with the general chemical formula C n H 2n−2.
[2] 2-Methylbut-3-yn-2-ol is produced on an industrial scale as a precursor to terpenes and terpenoids. 2-Methylbut-3-yn-2-ol is an intermediate in this industrial route to geraniol. [3] 2-Methylbut-3-yn-2-ol also is used as a monoprotected version of acetylene. For example, after arylation at carbon, the acetone can be removed with base: [4]
The alkyl (R') group is named first. The R−C(=O)O part is then named as a separate word based on the carboxylic acid name, with the ending changed from "-oic acid" to "-oate" or "-carboxylate" For example, CH 3 CH 2 CH 2 CH 2 COOCH 3 is methyl pentanoate, and (CH 3) 2 CHCH 2 CH 2 COOCH 2 CH 3 is ethyl 4-methylpentanoate.
2-Butyne (dimethylacetylene, crotonylene or but-2-yne) is an alkyne with chemical formula CH 3 C≡CCH 3. Produced artificially, it is a colorless, volatile, pungent liquid at standard temperature and pressure .
[2] [5] The compound is used as a reactant in the synthesis of a number of compounds. Notably it is used to synthesize 2,3-dimethylbut-2-ene, and is then converted to 2,3-dimethylbutane-2,3-diol and methyl tert-butyl ketone, better known as pinacolone. Pinacolone itself is then used in synthesis for number of pesticides.
The coefficient of equilibrium K eq is 0.22 at 270 °C or 0.1 at 5 °C. MAPD is produced as a side product, often an undesirable one, by cracking propane to produce propene, an important feedstock in the chemical industry. [3] MAPD interferes with the catalytic polymerization of propene.
The cleaved acyl side-chain radical then decomposes further, expelling carbon monoxide and generating 1,1-dimethylallyl radical. This radical can finally react with sulfur-containing amino acids, such as cysteine, to create 3-methylbut-2-ene-1-thiol, a thiol which causes beer to develop a "skunky" flavor.