The mechanism of solvolyses of activated ortho-, meta- and para-substituted benzyl chlorides in aqueous ethanol has been studied by using the Hammett-Brown and Yukawa-Tsuno treatments as well as by correlating logarithms of solvolysis rate constants with relative stabilities of corresponding benzyl carbocations in water calculated at the IEFPCM-M06-2X/6-311+G(3df,3pd) level of theory. Benzyl chlorides containing strong conjugative electron-donors in the para-position solvolyze by the S(N)1 mechanism, whereas other activated benzyl chlorides solvolyze by the S(N)2 mechanism via loose transition states. (C) 2021 Elsevier Ltd. All rights reserved.
机构:
Univ Autonoma Madrid, Fac Ciencias, Dept Organ Chem, E-28049 Madrid, SpainUniv Autonoma Madrid, Fac Ciencias, Dept Organ Chem, E-28049 Madrid, Spain
Soler-Yanes, Rita
Guisan-Ceinos, Manuel
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Univ Autonoma Madrid, Fac Ciencias, Dept Organ Chem, E-28049 Madrid, SpainUniv Autonoma Madrid, Fac Ciencias, Dept Organ Chem, E-28049 Madrid, Spain
Guisan-Ceinos, Manuel
Bunuel, Elena
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Univ Autonoma Madrid, Fac Ciencias, Dept Organ Chem, E-28049 Madrid, SpainUniv Autonoma Madrid, Fac Ciencias, Dept Organ Chem, E-28049 Madrid, Spain
Bunuel, Elena
Cardenas, Diego J.
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Univ Autonoma Madrid, Fac Ciencias, Dept Organ Chem, E-28049 Madrid, SpainUniv Autonoma Madrid, Fac Ciencias, Dept Organ Chem, E-28049 Madrid, Spain
机构:
Coll Holy Cross, PG & Res Dept Chem, Tiruchirappalli 620002, Tamil Nadu, IndiaColl Holy Cross, PG & Res Dept Chem, Tiruchirappalli 620002, Tamil Nadu, India
Priya, V
Mathiyalagan, N.
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St Josephs Coll, PG & Res Dept Chem, Tiruchirappalli 620002, Tamil Nadu, IndiaColl Holy Cross, PG & Res Dept Chem, Tiruchirappalli 620002, Tamil Nadu, India
Mathiyalagan, N.
RESEARCH JOURNAL OF CHEMISTRY AND ENVIRONMENT,
2012,
16
(01):
: 23
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27
机构:
Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan
Kasetsart Univ, Fac Agro Ind, Dept Biotechnol, Bangkok 10900, ThailandKyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan
Soisangwan, Nontanut
Gao, Da-Ming
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Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan
Gao, Da-Ming
Kobayashi, Takashi
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Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan
Kobayashi, Takashi
Khuwijitjaru, Pramote
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Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan
Silpakorn Univ, Fac Engn & Ind Technol, Dept Food Technol, Nakhon Pathom 73000, ThailandKyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan
Khuwijitjaru, Pramote
Adachi, Shuji
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Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, JapanKyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan