1-溴癸烷
1-溴癸烷 | |
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別名 | 正癸基溴 1-溴正癸烷 |
識別 | |
CAS號 | 112-29-8 ![]() |
性質 | |
化學式 | C10H21Br |
摩爾質量 | 221.18 g·mol−1 |
密度 | 1.0683 g·cm−3(20 °C)[1] |
熔點 | −30 °C(243 K)[2] |
沸點 | 240.6 °C(513.8 K)[3] |
若非註明,所有數據均出自標準狀態(25 ℃,100 kPa)下。 |
1-溴癸烷是一種有機化合物,化學式為C10H21Br,它可由1-癸醇的溴化反應製得。[4][5]它和疊氮化鈉在二甲基亞碸中反應,可以得到癸基疊氮化物。[6]它和三苯基膦在甲苯中回流反應,得到季鏻鹽正癸基三苯基溴化鏻。[7]
參考文獻
- ^ Komppa, Gust.; Talvitie, Y. Decyl series. Journal fuer Praktische Chemie (Leipzig), 1932. 135: 193-203. ISSN: 0021-8383.
- ^ Takao Kaneko, Taihei Ainazaki. On the Preparations and the Melting Points of n Alkyl-bromides. Nippon kagaku zassi. 1955, 76 (3): 281–284 [2021-01-14]. ISSN 0369-5387. doi:10.1246/nikkashi1948.76.281.
- ^ Gordon G. Cash, Suzanne Hartigan, Jay Tunkel. Normal boiling points of haloalkanes from electrotopological state indices. Toxicological & Environmental Chemistry. 2008-11, 90 (6): 1073–1089 [2021-01-14]. ISSN 0277-2248. doi:10.1080/02772240701862116 (英語).
- ^ Zhengning Li, Stefano Crosignani, Bruno Linclau. A mild, phosphine-free method for the conversion of alcohols into halides (Cl, Br, I) via the corresponding O-alkyl isoureas. Tetrahedron Letters. 2003-10, 44 (44): 8143–8147 [2021-01-14]. doi:10.1016/j.tetlet.2003.09.024. (原始內容存檔於2018-06-19) (英語).
- ^ Mandan Chidambaram, Sachin U. Sonavane, Jaima de la Zerda, Yoel Sasson. Didecyldimethylammonium bromide (DDAB): a universal, robust, and highly potent phase-transfer catalyst for diverse organic transformations. Tetrahedron. 2007-08, 63 (32): 7696–7701 [2021-01-14]. doi:10.1016/j.tet.2007.05.017. (原始內容存檔於2018-06-19) (英語).
- ^ Vera A. Solovyeva, Khanh B. Vu, Zulkifli Merican, Rachid Sougrat, Valentin O. Rodionov. One-Pot Synthesis of Au@SiO 2 Catalysts: A Click Chemistry Approach. ACS Combinatorial Science. 2014-10-13, 16 (10): 513–517 [2021-01-14]. ISSN 2156-8952. doi:10.1021/co5000932. (原始內容存檔於2020-11-21) (英語).
- ^ Yingdong Zhu, Dominique N. Soroka, Shengmin Sang. Synthesis and Inhibitory Activities against Colon Cancer Cell Growth and Proteasome of Alkylresorcinols. Journal of Agricultural and Food Chemistry. 2012-09-05, 60 (35): 8624–8631 [2021-01-14]. ISSN 0021-8561. doi:10.1021/jf302872a (英語).