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it can be obtained by a synthesis process starting from phenol to obtain salicilaldehyde (perkin reaction) or by a synthesis from orthocresol (raschig reaction).
lze jej získat syntézou vycházející z fenolu, která poskytne salicilaldehyd (perkinova reakce), nebo syntézou o-kresolu (raschigova reakce).
마지막 업데이트: 2014-11-21
사용 빈도: 1
품질:
(12) coumarin, which was originally a natural product obtained from tonka beans, is now produced synthetically. it can be obtained by a synthesis process starting from phenol to obtain salicilaldehyde (perkin reaction) or by a synthesis from orthocresol (raschig reaction). the main physical specification of coumarin is its purity, of which the melting point is the indicator. the standard quality coumarin marketed in the community has a melting point varying between 68 °c and 70 °c which corresponds to 99% purity.
(12) kumarin, který je původně přírodní výrobek získávaný z tonkových bobů, se nyní vyrábí synteticky. lze jej získat syntézou fenolu ze salicilaldehydem (perkinova reakce) nebo syntézou ortocresolu (raschigova reakce). hlavní fyzikální vlastností kumarinu je jeho čistota projevující se bodem tání. kumarin standardní kvality, který je prodáván na trhu společenství, má bod tání mezi 68 °c a 70 °c, což odpovídá čistotě 99%.
마지막 업데이트: 2008-03-04
사용 빈도: 3
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