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In the Staedel–Rugheimer pyrazine synthesis (1876), 2-chloroacetophenone is reacted with ammonia to the amino ketone, then condensed and then oxidized to a pyrazine. [5] A variation is the Gutknecht pyrazine synthesis (1879) also based on this selfcondensation, but differing in the way the alpha-ketoamine is synthesised. [6] [7]
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Gutknecht pyrazine synthesis; H. Hajos–Parrish–Eder–Sauer–Wiechert reaction; Haller–Bauer reaction; Haloform reaction; Halogen addition reaction;
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Leopold Rügheimer (May 5, 1850 – May 24, 1917) was a notable German chemist whose name is connected to the Staedel-Rugheimer pyrazine synthesis, a reaction that was discovered by himself and Wilhelm Staedel. Rügheimer was born in Walldorf (near Meiningen) in 1850 as the son of a merchant.
Dihydropyrazine and pyrazine synthesis [ edit ] Reaction of the lactam-derived enol phosphates 4 of 2,5-diketopiperazines with palladium catalyzed reactions (reduction, Suzuki and Stille cross-coupling reactions) enables the synthesis of a range of functionalised 1,4-dihydropyrazines 5 which can be aromatized to 1,4- pyrazines 6 in the presence ...
The Creutz–Taube ion. The Creutz–Taube ion is the metal complex with the formula {[Ru(NH 3) 5] 2 (C 4 H 4 N 2)} 5+.This cationic species has been heavily studied in an effort to understand the intimate details of inner sphere electron transfer, that is, how electrons move from one metal complex to another.
2,3,5-Trimethylpyrazine (chemical formula C 7 H 10 N 2) is one of the most broadly used edible synthesis fragrances. It comes from baked food, fried barley, potatoes, and peanuts. 2,3,5-Trimethylpyrazine is used for the flavor in cocoa, coffee, chocolate, potato, cereal, and fried nuts.