1-溴癸烷

化合物

1-溴癸烷是一种有机化合物,化学式为C10H21Br,它可由1-癸醇的溴化反应制得。[4][5]它和叠氮化钠二甲基亚砜中反应,可以得到癸基叠氮化物。[6]它和三苯基膦甲苯中回流反应,得到季𬭸盐正癸基三苯基溴化𬭸。[7]

1-溴癸烷
别名 正癸基溴
1-溴正癸烷
识别
CAS号 112-29-8  checkY
性质
化学式 C10H21Br
摩尔质量 221.18 g·mol−1
密度 1.0683 g·cm−3(20 °C)[1]
熔点 −30 °C(243 K)[2]
沸点 240.6 °C(513.8 K)[3]
若非注明,所有数据均出自标准状态(25 ℃,100 kPa)下。

参考文献

编辑
  1. ^ Komppa, Gust.; Talvitie, Y. Decyl series. Journal fuer Praktische Chemie (Leipzig), 1932. 135: 193-203. ISSN: 0021-8383.
  2. ^ 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. 
  3. ^ 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 (英语). 
  4. ^ 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. (原始内容存档于2018-06-19) (英语). 
  5. ^ 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. (原始内容存档于2018-06-19) (英语). 
  6. ^ 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. (原始内容存档于2020-11-21) (英语). 
  7. ^ 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 (英语).