Hydrochloric Acid → HCID 20328025, compound

HRID 2083503Notes

Reaction equation

HRID 2083503 reaction equation
[Br:1][C:2]1[C:6]([Br:7])=[C:5]([Br:8])[NH:4][N:3]=1.C(=O)([O-])[O-].[K+].[K+].Br[CH:16]([CH3:22])[C:17]([O:19]CC)=[O:18].[OH-].[Na+].Cl>CC(C)=O>[Br:1][C:2]1[C:6]([Br:7])=[C:5]([Br:8])[N:4]([CH:16]([CH3:22])[C:17]([OH:19])=[O:18])[N:3]=1

Participants

7

Procedure

A quantity (3.04 gm., 0.01 mole) of 3,4,5-tribromopyrazole was dissolved in 70 ml. acetone and 2.76 gm. (0.02 mole) solid anhydrous potassium carbonate was added. The mixture was heated at the reflux temperature with stirring for 10 minutes and, after cooling, 2.0 gm. (0.011 mole) ethyl 2-bromopropionate was added. This reaction mixture was heated at the reflux temperature for 11/2 hrs. After cooling, an aqueous solution of sodium hydroxide (0.5 gm. in 90 ml. water) was added. The acetone was distilled off and the remaining aqueous solution was heated at the reflux temperature for 2 hrs. The clear solution thus obtained was cooled and acidified to about pH 2 with 2 N hydrochloric acid. A white precipitate that formed was collected on a filter, washed with water, and dried. There was thus obtained 3.55 gm. (95% yield) of 3,4,5-tribromo-α-methylpyrazole-1-acetic acid having a melting point at 162° to 164° C., identical with the product of Example 5.

Workup

  1. temperatureThe mixture was heated at the reflux temperature
  2. temperatureafter cooling
  3. temperatureThis reaction mixture was heated at the reflux temperature for 11/2 hrs
  4. temperatureAfter cooling
  5. distillationThe acetone was distilled off
  6. temperaturethe remaining aqueous solution was heated at the reflux temperature for 2 hrs
  7. customThe clear solution thus obtained
  8. temperaturewas cooled
  9. customA white precipitate that formed
  10. customwas collected on a filter
  11. washwashed with water
  12. customdried

Sources & evidence

ORD record
ord-0168820e3fea44299c6477d4ae015a9e
Source dataset
uspto-grants-1978_04
Patent number
US04084955

Reaction notes

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