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2-Bromopyridine reacts with butyllithium to give 2-lithiopyridine, [2] which is a versatile reagent. [3] Pyrithione can be prepared in a two-step synthesis from 2-bromopyridine by oxidation to the N-oxide with a suitable peracid followed by substitution using either sodium dithionite or sodium sulfide with sodium hydroxide to introduce the thiol functional group.
Pyrithione is the common name of an organosulfur compound with molecular formula C 5 H 5 NOS, chosen as an abbreviation of pyridinethione, and found in the Persian shallot. [4] It exists as a pair of tautomers, the major form being the thione 1-hydroxy-2(1H)-pyridinethione and the minor form being the thiol 2-mercaptopyridine N-oxide; it crystallises in the thione form. [5]
4-Bromopyridine; See also. Chloropyridine This page was last edited on 31 January 2024, at 20:06 (UTC). Text is available under the Creative Commons Attribution ...
The Hisamitsu Pharmaceutical Co., Inc. (久光製薬株式会社, Hisamitsu Seiyaku kabushiki gaisha), headquartered in Saga and Tokyo, is a Japanese multinational pharmaceutical corporation that develops and markets prescription and over-the-counter drug (OTC) products, especially external pain relieving products such as the transdermal patch. [3]
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Counterirritant patches are sold over-the-counter and do not require a prescription. Other over-the-counter products marketed for the relief of minor injury or arthritis pain include Absorbine Jr. Pain Relief, Excedrin Cooling Pads, and Icy Hot Patches. [4] In Japan, Salonpas, produced by Hisamitsu Pharmaceutical, remains a popular brand. Other ...
2-Mercaptopyridine was originally synthesized in 1931 by heating 2-chloropyridine with calcium hydrogen sulfide. [2]ClC 5 H 4 N + Ca(SH) 2 → HSC 5 H 4 N + Ca(SH)Cl. A more convenient route to 2-mercaptopyridine is the reaction of 2-chloropyridine and thiourea in ethanol and aqueous ammonia.
2-Acetylpyridine is an organic compound with the formula CH 3 COC 5 H 4 N. It is a viscous colorless liquid that is widely used as a flavoring substance. It is found in malt and produced by the Maillard reaction and by nixtamalization. It contributes to the flavor of corn tortillas, popcorn, and beer. [3]