Isopropyl thiocyanate

Compound (XIII) exists as a mixture of monomeric and dimeric species at room temperature. The same situation is true for the reaction products from methyl- and isopropyl-thiocyanate, respectively, with triisopropylborane, whereas the iminoborane obtained from reacting methyl-thiocyanate with tri-n-butylborane is dimeric 3 . With the exception of (XIII) these compounds have not been characterized by analysis. 

Isopropyl thiocyanate has been prepared by the action of isopropyl iodide on potassium thiocyanate.2... 

The toxicities of the thiocyanates vary widely by compound and route of administration. Some metabolic processes liberate HCN from thiocyanates. As discussed in Section 11.2.1, HCN is highly toxic, so its generation in the body can result in death. Therefore, methyl, ethyl, and isopropyl thiocyanates should be regarded as rapid-acting, potent poisons. 

For the preparation of isopropyl thiocyanate a suspension of sodium thiocyanate... 

Stratifying water systems for selective extraction of thiocyanate complexes of platinum metals have been proposed. The extraction degree of mthenium(III) by ethyl and isopropyl alcohols, acetone, polyethylene glycol in optimum conditions amounts to 95-100%. By the help of electronic methods, IR-spectroscopy, equilibrium shift the extractive mechanism has been proposed and stmctures of extractable compounds, which contain single anddouble-chai-ged acidocomplexes [Rh(SCN)J-, [Ru(SCN)J, [Ru(SCN)J -have been determined. Constants of extraction for associates investigated have been calculated. 

Figure 4.10 Selected ion-monitoring chromatograms of the thiocyanate and isothiocyanate derivatives of methyl, ethyl and isopropyl mesylates (final concentrations 0.25 pg/ml). Reproduced from [60] by permission of the Royal Society of Chemistry.

The edible portion of broccoli Brassica oleracea var. italica) is the inflorescence, and it is normally eaten cooked, with the main meal. Over 40 volatile compounds have been identified from raw or cooked broccoli. The most influential aroma compounds found in broccoli are sulfides, isothiocyanates, aliphatic aldehydes, alcohols and aromatic compounds [35, 166-169]. Broccoli is mainly characterised by sulfurous aroma compounds, which are formed from gluco-sinolates and amino acid precursors (Sects. 7.2.2, 7.2.3) [170-173]. The strong off-odours produced by broccoli have mainly been associated with volatile sulfur compounds, such as methanethiol, hydrogen sulfide, dimethyl disulfide and trimethyl disulfide [169,171, 174, 175]. Other volatile compounds that also have been reported as important to broccoli aroma and odour are dimethyl sulfide, hexanal, (Z)-3-hexen-l-ol, nonanal, ethanol, methyl thiocyanate, butyl isothiocyanate, 2-methylbutyl isothiocyanate and 3-isopropyl-2-methoxypyrazine... 

Substitutive thiocyanation in the 7-position of cholesterol and its benzoate have been reported.80 The same position attacked in halo-genation.282 233 Ready substitutive thiocyanation occurs9 in the side chains of aralkyl hydrocarbons, e.g., thiocyanation of the isopropyl group of retene.79 Ultraviolet irradiation is necessary and the substrate... 

Tokuyama and coworkers138,139 reported the displacement, with the thiocyanate ion, of the p-toluenesulfonate group in 2,3 4,6-di-0-isopropyl-idene-l-O-p-tolylsulfonyl-a-L-sorbofuranose (337) and 2,3-O-isopropyl-idene-l,6-di-0-p-tolylsulfonyl- -L-sorbofuranose (341) in liquid ammonia, as well as in N,N-dimethylformamide. Treatment of 337 with potassium... 

Some ureido- and thioureidopyrazines have been prepared from aminopyrazines with phenyl isocyanate in pyridine, potassium thiocyanate in acid solution, and with phenyl or isopropyl isothiocyanate in pyridine. Thus 2-amino-3-carbamoyl(and jV-benzylcarbamoyl)-5,6-diphenylpyrazines refluxed with phenyl isocyanate in... 

An ethereal soln. of phenylthiocyanoamine from isopropylamine and thiocyanogen, which latter is obtained from Pb-thiocyanate and Br2, shaken with a suspension of Hg-tert-butylmercaptide —S-teri-butyl-N-isopropyl thiamine. Y 72%. (F. e. s. L. Peyron and J. Laplaine, C. r. 227, 132 (1948).)... 

MERCURY(n) NITRATE (10045-94-0, anhydrous 7783-34-8, monohydrate) Hg(N03)2 H,0 Noncombustible solid. Light sensitive. A powerful oxidizer accelerates the burning of combustible materials. Violent reaction, or may form explosive materials, with reducing agents, including hydrides, nitrides, phosphorus, stannous chloride, and sulfides alkyl esters (forms explosive alkyl nitrates) combustible materials (especially if finely divided), phosphinic acid, hypophosphoric acid, metal powders petroleiun hydrocarbons. Forms heat- and/or shock-sensitive compounds with acetylene (forms explosive mercmy acetylide), ethanol and other alcohols (may form explosive mercury fulminates), ferrocene, isobutene, phosphine gas (forms heat- and shock-sensitive precipitate) potassiiun cyanide, sulfur. Incompatible with strong acids, acetic anhydride, ammonia, ammonium hexacyanofenate(II), organic azides, citric acid, hydrazinium perchlorate, isopropyl chlorocarbonate, nitrosyl perchlorate, sodium thiosulfate, sulfamic acid, thiocyanates, hydrozoic acid, methyl isocyanoacetate, sodium peroxyborate, trinitrobenzoic acid, urea nitrate. Aqueous solution corrodes metals. 

HEXAHYDRATE (10377-60-3) A powerful oxidizer. Reacts violently with dimethyl-formamide, reducing agents, combustible materials, fuels, organic substances, metal powders, potassium hexanitrocobalite(III) (C.I. pigment yellow), sodium acetylide, and easily oxidizable matter. Incompatible with aluminum, ammonium hexacyanoferrate(II), tert-butylhydroperoxide, citric acid, ethanol, ferrocyanides, hydrazinium perchlorate, isopropyl chlorocarbonate, metal phosphinates, nitrosyl perchlorate, organic azides, phosphorus, sodium thiosulfate, sulfamic acid, thiocyanates, tin(II) fluoride, and many other substances. 

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