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Sodium benzoate also known as benzoate of soda is the sodium salt of benzoic acid, widely used as a food preservative (with an E number of E211) and a pickling agent. It appears as a white crystalline chemical with the formula C 6 H 5 COONa.
The Cannizzaro reaction, named after its discoverer Stanislao Cannizzaro, is a chemical reaction which involves the base-induced disproportionation of two molecules of a non-enolizable aldehyde to give a primary alcohol and a carboxylic acid.
The first industrial process involved the reaction of benzotrichloride (trichloromethyl benzene) with calcium hydroxide in water, using iron or iron salts as catalyst. The resulting calcium benzoate is converted to benzoic acid with hydrochloric acid. The product contains significant amounts of chlorinated benzoic acid derivatives.
The reaction is named after Russian organic chemist Vyacheslav Tishchenko, who discovered that aluminium alkoxides are effective catalysts for the reaction. [1] [2] [3] In the related Cannizzaro reaction, the base is sodium hydroxide and then the oxidation product is a carboxylic acid and the reduction product is an alcohol.
It is usually prepared by the dehydration reaction of benzoic acid, e.g. using acetic anhydride: [3] 2 C 6 H 5 CO 2 H + (CH 3 CO) 2 O → (C 6 H 5 CO) 2 O + 2 CH 3 CO 2 H. Alternatively, sodium benzoate can be treated with benzoyl chloride. It can be produced by dehydrating benzoic acid by heating. [citation needed]
As a wine lover — of the real stuff — I am by nature extremely skeptical about modified wine, and let’s be clear: To make good-tasting nonalcoholic wine, you need to de-alcoholize real wine ...
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Benzyl benzoate is produced industrially by the reaction of sodium benzoate with benzyl chloride in the presence of a base, or by transesterification of methyl benzoate and benzyl alcohol. [8] It is a byproduct of benzoic acid synthesis by toluene oxidation. [11]