Reactions of Mustard-type Vesicants with α-Amino Acids1

V Vigneaud, CM Stevens, HF McDuffie Jr…

文献索引：du Vigneaud et al. Journal of the American Chemical Society, 1948 , vol. 70, p. 1620,1621

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被引用次数: 1

摘要

product is identical with the substance resulting from nitration of triphenylethylene itself.(b) Without solvent: The carbinol V (15 g.) was added in small portions to fuming nitric acid (75 cc.) with stirring. A vio1eI; lt reaction took place, which raised the temperature to 70. The reaction was completed by heating the mixture to 80" for one and one-half hours. Upon standing for several days, the reaction product crystallized out. It was filtered off, washed ...