Search results
Results From The WOW.Com Content Network
In 1844, Theodor Wertheim isolated an allyl derivative from garlic oil and named it "Schwefelallyl ". [3] [4] The term allyl applies to many compounds related to H 2 C=CH−CH 2, some of which are of practical or of everyday importance, for example, allyl chloride. Allylation is any chemical reaction that adds an allyl group to a substrate. [1]
Allyl alcohol (IUPAC name: prop-2-en-1-ol) is an organic compound with the structural formula CH 2 =CHCH 2 OH. Like many alcohols, it is a water-soluble, colourless liquid. It is more toxic than typical small alcohols. Allyl alcohol is used as a precursor to many specialized compounds such as flame-resistant materials, drying oils, and ...
Pages in category "Allyl compounds" The following 114 pages are in this category, out of 114 total. This list may not reflect recent changes. 0–9. 2C-AL; 2C-T-16; A.
Allyl chloride is the organic compound with the formula C H 2 =CHCH 2 Cl. This colorless liquid is insoluble in water but soluble in common organic solvents. It is mainly converted to epichlorohydrin , used in the production of plastics.
The allyl ligand is commonly in organometallic chemistry.Usually, allyl ligands bind to metals via all three carbon atoms, the η 3-binding mode.The η 3-allyl group is classified as an LX-type ligand in the Green LXZ ligand classification scheme, serving as a 3e – donor using neutral electron counting and 4e – donor using ionic electron counting.
Eugenol / ˈ j uː dʒ ɪ n ɒ l / is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. [2] It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf.
Properties Chemical formula. C 3 H 7 N: ... Allylamine is an organic compound with the formula C 3 H 5 NH 2. ... Or by the reaction of allyl chloride with hexamine. [4]
Allyl thiocyanate isomerizes to the isothiocyanate: [8] CH 2 =CHCH 2 SCN → CH 2 =CHCH 2 NCS. Allyl isothiocyanate can also be liberated by dry distillation of the seeds. The product obtained in this fashion is known as volatile oil of mustard. It is used principally as a flavoring agent in foods.