Reactivities Involved in the Seliwanoff Reaction
Modern Chemistry
Volume 6, Issue 1, March 2018, Pages: 1-5
Received: Jan. 2, 2018; Accepted: Jan. 10, 2018; Published: Jan. 23, 2018
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Authors
Francisco Sánchez-Viesca, Organic Chemistry Department, Faculty of Chemistry, National Autonomous University of Mexico, Mexico City (CDMX), México
Reina Gómez, Organic Chemistry Department, Faculty of Chemistry, National Autonomous University of Mexico, Mexico City (CDMX), México
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Abstract
The Seliwanoff Reaction, a well-known colour reaction for ketoses, is based in the fact that ketoses are dehydrated more rapidly than aldoses to give a furfural derivative. Further condensation with resorcinol in dilute hydrochloric acid gives the colour product. But a problem has remained unsolved for many years: why the ketoses are dehydrated faster than aldoses? Based on recent experimental results, as well as in ab initio methodology on the chemistry of aldoses and ketoses, we studied the reactivities involved in dehydrations and isomerizations of these compounds and propose an explanation of why ketose require less reaction time in the Seliwanoff Test.
Keywords
Aldoses, Especial Reactivities, Ketoses, Reaction Mechanisms, Reactive Intermediates
To cite this article
Francisco Sánchez-Viesca, Reina Gómez, Reactivities Involved in the Seliwanoff Reaction, Modern Chemistry. Vol. 6, No. 1, 2018, pp. 1-5. doi: 10.11648/j.mc.20180601.11
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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