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Chemical structure of 2-bromophenol. A bromophenol is an organic compound consisting of hydroxyl groups and bromine atoms bonded to a benzene ring. They may be viewed as hydroxyl derivatives of bromobenzene, or as brominated derivatives of phenol. There are five basic types of bromophenols (mono- to pentabromophenol) and 19 different ...
2-Bromophenol: 3-Bromophenol: 4-Bromophenol: Other names o-Bromophenol: m-Bromophenol: p-Bromophenol Chemical structure: CAS number: 95-56-7: 591-20-8: 106-41-2 PubChem ID CID 7244 from PubChem: CID 11563 from PubChem: CID 7808 from PubChem: Chemical formula: C 6 H 5 BrO Molar mass: 173.02 g/mol 1: Physical state: liquid solid Melting point: 3 ...
Bromoform was discovered in 1832 by Löwig who distilled a mixture of bromal and potassium hydroxide, as analogous to preparation of chloroform from chloral. [5]Bromoform can be prepared by the haloform reaction using acetone and sodium hypobromite, by the electrolysis of potassium bromide in ethanol, or by treating chloroform with aluminium bromide.
In chemistry, an alcohol (from Arabic al-kuḥl 'the kohl'), [2] is a type of organic compound that carries at least one hydroxyl (−OH) functional group bound to a saturated carbon atom. [ 3 ] [ 4 ] Alcohols range from the simple, like methanol and ethanol , to complex, like sugars and cholesterol .
H 2 C=CH 2 + HBr → H 3 C-CH 2 Br. Bromoethane is inexpensive and would rarely be prepared in the laboratory. A laboratory synthesis includes reacting ethanol with a mixture of hydrobromic and sulfuric acids. An alternate route involves refluxing ethanol with phosphorus and bromine; phosphorus tribromide is generated in situ. [4]
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
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Despite the alcohol in wine, growth of bacteria is possible, even when completely fermented. [2] Wine is made from the fermentation of grape juice, which contains sugar. [4] During the fermentation process, yeast will convert sugar into alcohol. [5] If the fermentation is not complete, the wine will contain residual sugar content.