推荐产品
质量水平
检测方案
96%
折射率
n20/D 1.378 (lit.)
bp
74 °C/730 mmHg (lit.)
mp
6 °C (lit.)
密度
0.793 g/mL at 25 °C (lit.)
储存温度
2-8°C
SMILES字符串
[H]C(=O)C(C)(C)C
InChI
1S/C5H10O/c1-5(2,3)4-6/h4H,1-3H3
InChI key
FJJYHTVHBVXEEQ-UHFFFAOYSA-N
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应用
用于研究醛与 TMS-CN 和手性钒(V)-salen 络合物的不对称氰化。
羟醛缩合反应中常用的结构单元。
警示用语：
Danger
危险分类
Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
3.2 °F
闪点(°C)
-16 °C
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Harry W Gibson et al.
The Journal of organic chemistry, 72(15), 5759-5770 (2007-06-27)
Chiral acid chlorides were reacted with isoquinoline and 6,7-dimethoxy-3,4-dihydroisoquinoline to form diastereomeric Reissert compounds 8-11 and 18-21, respectively. The best diastereoselectivity (80:20) was achieved in formation of the 9-phenylmenthyl derivative 20. The diastereomers of 2-l-menthoxycarbonyl-1,2-dihydroisoquinaldonitriles (S)-8/(R)-8), formed in equal amounts
Adrian Méndez et al.
Molecules (Basel, Switzerland), 25(21) (2020-11-04)
Singlet oxygen ene reactions produce 2-(tert-butyl)-4a-hydroperoxy-3-methyl-2,4a, 5,6,7,8-hexahydroquinazolin-4(3H)-one quantitatively during diffusion crystallization of 2-(tert-butyl)-3-methyl-2,3,5,6,7,8-hexahydroquinazolin-4(1H)-one in n-hexane/CH2Cl2 solvent mixture. To confirm this photo-oxidation, a 1H-NMR study in CDCl3 was performed with exposure to ambient conditions (light and oxygen), with neither additional reactants
Li Huang et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 18(17), 5302-5313 (2012-03-22)
The catalytic asymmetric aziridination of imines and diazo compounds (AZ reaction) mediated by boroxinate catalysts derived from the VANOL and VAPOL ligands was investigated with chiral imines derived from five different chiral, disubstituted, methyl amines. The strongest matched and mismatched
Tetrahedron Asymmetry, 17, 2659-2659 (2006)
Pierre Awad et al.
Journal of agricultural and food chemistry, 65(35), 7736-7748 (2017-08-02)
Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac
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