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The Horner–Wadsworth–Emmons (HWE) reaction is a chemical reaction used in organic chemistry of stabilized phosphonate carbanions with aldehydes (or ketones) to produce predominantly E-alkenes. [1] The Horner–Wadsworth–Emmons reaction. In 1958, Leopold Horner published a modified Wittig reaction using phosphonate-stabilized carbanions.
Triethyl phosphonoacetate is a reagent for organic synthesis used in the Horner-Wadsworth-Emmons reaction (HWE) or the Horner-Emmons modification. Triethyl phosphonoacetate can be added dropwise to sodium methoxide solution to prepare a phosphonate anion. It has an acidic proton that can easily be abstracted by a weak base.
William D. Emmons (November 18, 1924 – December 8, 2001) was an American chemist and published with William S. Wadsworth a modification to the Wittig-Horner reaction using phosphonate-stabilized carbanions, now called the Horner-Wadsworth-Emmons reaction in his honor.
The Horner-Wadsworth-Emmons reaction is a widely used olefination reaction in which a phosphonate-stabilized carbanion reacts with an aldehyde or ketone to form an alkene. In the standard HWE reaction, the phosphonate ester contains alkoxy substituents (typically methoxy or ethoxy), producing an E -alkene as the major product.
Doebner modification; Doebner reaction; Doebner–Miller reaction, Beyer method for quinolines; Doering–LaFlamme carbon chain extension; Dötz reaction; Dowd–Beckwith ring expansion reaction; Duff reaction; Dutt–Wormall reaction; Dyotropic reaction
food options be positioned first in cafeterias, thereby inducing consumers to take more healthy food without limiting the availability of other choices. We explore these factors in a field study examining meal choices in a familiar restaurant. Methods During lunch hours, customers entering a Subway restaurant were approached and offered
Leopold Horner (24 August 1911 – 5 October 2005) was a German chemist who published a modified Wittig reaction using phosphonate-stabilized carbanions now called the Horner–Wadsworth–Emmons reaction (HWE reaction) or Horner-Wittig reaction.
Why the meat you eat affects your brain. The connection between red meat and cognitive health hasn’t been studied thoroughly, but researchers have found associations with many other health ...