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Allyl cyanide is an organic compound with the formula CH 2 CHCH 2 CN. Like other small alkyl nitriles, allyl cyanide is colorless and soluble in organic solvents. Allyl cyanide occurs naturally as an antifeedant and is used as a cross-linking agent in some polymers. [2]
Removal of cyanide from cassava in Nigeria. Cyanides are produced by certain bacteria, fungi, and algae.It is an antifeedant in a number of plants. Cyanides are found in substantial amounts in certain seeds and fruit stones, e.g., those of bitter almonds, apricots, apples, and peaches. [5]
Structure of the allyl group. In organic chemistry, an allyl group is a substituent with the structural formula −CH 2 −HC=CH 2. It consists of a methylene bridge (−CH 2 −) attached to a vinyl group (−CH=CH 2). [1] [2] The name is derived from the scientific name for garlic, Allium sativum.
The molecular formula C 4 H 5 N (molar mass: 67.09 g/mol, exact mass: 67.04220 u) may refer to: Allyl cyanide; Methacrylonitrile (MeAN) Pyrrole; Cyclopropyl cyanide
General chemical structure of an acyl cyanide. In organic chemistry, an acyl cyanide is a functional group with the formula R−C(O)CN and structure R−C(=O)−C≡N. It consists of an acyl group (R−C=O) attached to cyanide (−C≡N). Examples include acetyl cyanide, formyl cyanide, and oxalyl dicyanide. Acyl cyanides are reagents in ...
The C-N distance in isocyanides is 115.8 pm in methyl isocyanide.The C-N-C angles are near 180°. [3]Akin to carbon monoxide, isocyanides are described by two resonance structures, one with a triple bond between the nitrogen and the carbon and one with a double bond between.
Electrochemical reduction typically converts thiocyanates to thioates and cyanide, although sometimes it can replace the thiocyanate group as a whole with hydride. [8] Some thiocyanates isomerize to the isothiocyanates. This reaction is especially rapid for the allyl isothiocyanate: [6] CH 2 =CHCH 2 SCN → CH 2 =CHCH 2 NCS
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.