prikaz prve stranice dokumenta Hundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom
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master's thesis
Hundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom
2009. urn:nbn:hr:109:999833
Šimunković, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Šimunković, M. (2009). Hundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:999833

Šimunković, Marina. "Hundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:999833

Šimunković, Marina. "Hundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:999833

Šimunković, M. (2009). 'Hundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:999833

Šimunković M. Hundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:999833

M. Šimunković, "Hundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:999833

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Metadata
TitleHundsdiecker-ova reakcija sa (7-supstituiranom-2-okso-2H-kromen-4-il) octenom kiselinom
Title (english)Hunsdiecker´s reaction with (7-Hydroxy-2-oxo-2H-chromen-4-yl) acetic acid
AuthorMarina Šimunković
MentorMilan Čačić (mentor)
Committee memberMarijan Šeruga (predsjednik povjerenstva)
Committee memberMilan Čačić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
MBZ: 235380
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2009-04-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
(7-Hidroksi-2-okso-2H-kromen-4-il) octena kiselina je sintetizirana iz limunske kiseline i rezorcinola u prisutnosti koncentrirane sumporne kiseline. Prirodni i sintetski kumarini posjeduju antibakterijsko, rodenticidno, insekticidno i fungicidno djelovanje. U ovom radu proveli smo bromiranje hidroksikumarina Hunsdiecker-ovom reakcijom. Etil 4-bromacetoacetat sa rezorcinolom Peckmanovom reakcijom daje 4-(bromometil)-7-hidroksi-2Hkromen-2-on. Reakcija je praćena tankoslojnom kromatografijom. Nastali spojevi su pročišćeni prekristalizacijom i određene su im točke tališta. Struktura sintetiziranih spojeva je potvrđena elementarnom mikroanalizom, IR spektrometrijom i 1H NMR spektrometrijom.
Abstract (english)
(7-Hydroxy-2-oxo-2H-chromen-4-yl) acetic acid was synthesized from 3-oxopentan-di acid (acetonedicarboxylic acid) and resorcinol in acid medium. Natural and synthetic coumarins possess antibacterial, rodenticide, insecticide and antifungal activity. In this work we have performed bromination of hydroxycoumarins via Hunsdiecker's reaction. Ethyl 4-bromo-3-oxobutanoate via Peckman’s reaction gives 4-(bromomethyl)-7-hydroxy-2Hchromen-2-one. The reaction was monitored with thin-layer chromatography. The products were purified by recrystalization and melting points were measured. The structure of synthesized compounds has been deducted on the basis of elemental analyses , IR spectrometry and 1H NMR spectrometry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:999833
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-04 15:51:12