| 41. | The ensuing loss of both flavor and sweetness can be prevented by protecting the aldehyde as an acetal.
|
| 42. | Initially, the less stable isomer predominates, as it is formed more quickly from the stannyl acetal.
|
| 43. | Aldehydes such as formaldehyde for example, are hydrated by water ( they form hemiacetals and acetals ).
|
| 44. | Common solvents used for the reaction include liquid ammonia, aliphatic amines, ethers, acetals, dimethylformamide,
|
| 45. | Similarly, in excess alcohol, the aldehyde, its hemiacetal, and its acetal all exist in solution.
|
| 46. | For example, an acetal formed from formaldehyde is sometimes called a " formal " or the methylenedioxy group.
|
| 47. | Sugars having acetal or ketal linkages are not reducing sugars, as they do not have free aldehyde chains.
|
| 48. | This reaction uses a benzaldehyde and aminoacetoaldehyde diethyl acetal, which in an acid medium react to form isoquinoline.
|
| 49. | Reaction of a Grignard reagent with triethyl orthoformate gives an acetal, which can be hydrolyzed to an aldehyde.
|
| 50. | Acetal and carbohydrate chemistry is of interest to me, plus alpha-oxidation is just pretty damn interesting.
|
