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Beta-chloro alcohol

The majority of preservatives are bacteriostatic rather than bacteriocidal, and consist of both acid and nonacid types. Among the acidic types are phenol, chloro-cresol, O-phenyl phenol, alkyl esters of parahydroxybenzoic acid, benzoic acid, boric acid, and sorbic acid, and their respective salts. Therefore, the pH of solution, and the pAa of the preservative need to be carefully evaluated prior to selecting a preservative for a formulation. Neutral preservatives include chlorobutanol, benzyl alcohol, and beta-phenylethyl alcohol. Under alkaline conditions, it is generally regarded that most microbial growth is significantly retarded at these pH values, which reduces the need for a preservative. [Pg.169]

The food additive carnitine (25) is worthy of mention because it has a very close structural relationship to some beta blockers. It is also called vitamin BT. There are many potential routes to this compound, including an asymmetric hydrogenation method.234 236 The method is closely related to that used for Lipitor (Section 31.2.1). Reduction of 4-chloro-3-oxobutyrate provides the desired alcohol isomer. Ester hydrolysis and reaction with triethylamine affords 25. There are two other major approaches one relies on an asymmetric microbial oxidation (Scheme 31.22).237... [Pg.605]

Secondary alcohols having a C—OH stretching vibration that absorbs in the range cited for primary alcohols alpha, beta- unsaturated secondary alcohols C-OH stretching, 1074-1012 cnv1 alpha-chloro or bromo secondary alcohols C-OH stretching, near 1050 cnv1 Aromatic secondary alcohols... [Pg.116]


See other pages where Beta-chloro alcohol is mentioned: [Pg.187]    [Pg.81]    [Pg.165]   
See also in sourсe #XX -- [ Pg.7 , Pg.54 ]




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