2-bromo-4-(1,2-dibromo-propyl)-anisole | 80167-12-0

• 分子结构分类: 有机化合物 - 苯丙烷和聚酮 - 二苯乙烯类
• 英文名称: 2-bromo-4-(1,2-dibromo-propyl)-anisole
• 英文别名: 2-Brom-4-(1,2-dibrom-propyl)-anisol；3.1¹.1²-Tribrom-4-methoxy-1-propyl-benzol；2-Brom-anethol-dibromid
• CAS: 80167-12-0
• 化学式: C₁₀H₁₁Br₃O
• 分子量: 386.909
• InChiKey: MZOQGTDXHLHMOC-UHFFFAOYSA-N

物化性质

• 沸点：
  359.6±42.0 °C(Predicted)
• 密度：
  1.874±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  4.68
• 重原子数：
  14.0
• 可旋转键数：
  3.0
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.4
• 拓扑面积：
  9.23
• 氢给体数：
  0.0
• 氢受体数：
  1.0

反应信息

• 作为反应物：
  描述：

  2-bromo-4-(1,2-dibromo-propyl)-anisole 在 乙醇 作用下， 生成 2-溴-4-(2-溴-丙烯基)-苯甲醚
  参考文献：
  名称：

  Pond; Erb; Ford, Journal of the American Chemical Society, 1902, vol. 24, p. 345

  摘要：

  DOI：
• 作为产物：
  描述：

  茴香烯 在 溴 、 溶剂黄146 作用下， 生成 2-bromo-4-(1,2-dibromo-propyl)-anisole
  参考文献：
  名称：

  Meinel, Justus Liebigs Annalen der Chemie, 1934, vol. 510, p. 129,134, 136

  摘要：

  DOI：

文献信息

• “Healthy-Start”: Outcome of an Intervention to Promote a Heart Healthy Diet in Preschool Children
  作者：Christine L. Williams、Marguerite C. Bollella、Barbara A. Strobino、Arlene Spark、Theresa A. Nicklas、Laura B. Tolosi、Brian P. Pittman

  DOI：10.1080/07315724.2002.10719195

  日期：2002.2

  Objective: We evaluated the effects of a preschool nutrition education and food service intervention ''Healthy Start,'' on two-to-five-year-old children in nine Head Start Centers in upstate NY. The primary objective was to reduce the saturated fat (sat-fat) content of preschool meals to <10% daily energy (E) and to reduce consumption of sat-fat by preschoolers to <10% E.Methods: Six centers were assigned to the food service intervention and three to control condition. Food service intervention included training workshops for cooks and monthly site visits to review progress towards goals. Child dietary intake at preschool was assessed by direct observation and plate waste measurement. Dietary intake at home was assessed by parental food record and telephone interviews. Dietary data were collected each Fall/Spring over two years, including five days of menus and recipes from each center. Dietary data were analyzed with the Minnesota NDS software.Results: Consumption of saturated fat from school meals decreased significantly from 11.0%E to 10.4%E after one year of intervention and to 8.0%E after the second year, compared with an increase of 10.2% to 13.0% to 11.4%E, respectively, for control schools (p < 0.001). Total caloric intake was adequately maintained for both groups. Analysis of preschool menus and recipes over the two-year period of intervention showed a significant decrease in sat-fat content in intervention preschools (from 12.5 at baseline to 8.0%E compared with a change of 12.1%E to >11.6%E in control preschools (p < 0.001)). Total fat content of menus also decreased significantly in intervention schools (31.0% to >25.0%E) compared with controls (29.9% to >28.4%E).Conclusions: The Healthy Start food service intervention was effective in reducing the fat and saturated fat content of preschool meals and reducing children's consumption of saturated fat at preschool without compromising energy intake or intake of essential nutrients. These goals are consistent with current U.S. Dietary Guidelines for children older than two years of age.
• Wallach; Pond, Chemische Berichte, 1895, vol. 28, p. 2719
  作者：Wallach、Pond

  DOI：——

  日期：——
• Hoering, Chemische Berichte, 1905, vol. 38, p. 3469
  作者：Hoering

  DOI：——

  日期：——
• Takeda; Kuroda, Yakugaku Zasshi/Journal of the Pharmaceutical Society of Japan, 1921, # 467, p. 4
  作者：Takeda、Kuroda

  DOI：——

  日期：——
• Hell; v. Guenthert, Journal fur praktische Chemie (Leipzig 1954), 1895, vol. <2> 52, p. 199
  作者：Hell、v. Guenthert

  DOI：——

  日期：——