1,1'-tetrasulfanediyl-di-[2]naphthol | 857219-49-9

• 分子结构分类: 有机化合物 - 苯类化合物 - 萘
• 英文名称: 1,1'-tetrasulfanediyl-di-[2]naphthol
• 英文别名: Bis-(2-oxy-naphthyl-(1))-tetrasulfid；1,1'-Tetrasulfandiyl-di-[2]naphthol
• CAS: 857219-49-9
• 化学式: C₂₀H₁₄O₂S₄
• 分子量: 414.594
• InChiKey: AOPNOAAGSOYZGC-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  7.5
• 重原子数：
  26.0
• 可旋转键数：
  5.0
• 环数：
  4.0
• sp3杂化的碳原子比例：
  0.0
• 拓扑面积：
  40.46
• 氢给体数：
  2.0
• 氢受体数：
  6.0

反应信息

• 作为反应物：
  描述：

  1,1'-tetrasulfanediyl-di-[2]naphthol 、 乙酸酐 在 sodium acetate 作用下， 生成 bis-(2-acetoxy-[1]naphthyl)-tetrasulfide
  参考文献：
  名称：

  Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch

  摘要：

  ABSTRACT: The rheological behavior of waxy cornstarch preparations at intermediate moisture contents (30 to 60% w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. The results were compared to those obtained previously for wheat starch. DMTA results evidenced a critical moisture content (between 50 and 55%) for waxy cornstarch that delimited a radical change in the rheological behavior both at room temperature and during heating. This critical water content was around 45% for wheat starch.

  DOI：

  10.1111/j.1365-2621.2002.tb09451.x
• 作为产物：
  描述：

  2-萘酚 在 二氯化二硫 、 氢氧化钾 、 氯仿 、 sulfur 作用下， 生成 1,1'-tetrasulfanediyl-di-[2]naphthol
  参考文献：
  名称：

  Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch

  摘要：

  ABSTRACT: The rheological behavior of waxy cornstarch preparations at intermediate moisture contents (30 to 60% w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. The results were compared to those obtained previously for wheat starch. DMTA results evidenced a critical moisture content (between 50 and 55%) for waxy cornstarch that delimited a radical change in the rheological behavior both at room temperature and during heating. This critical water content was around 45% for wheat starch.

  DOI：

  10.1111/j.1365-2621.2002.tb09451.x

文献信息

• Onufrowicz, Chemische Berichte, 1890, vol. 23, p. 3368
  作者：Onufrowicz

  DOI：——

  日期：——