What is the purpose of iodination of Salicylamide?
What is the purpose of iodination of Salicylamide?
It removes water from the organic layer. It protects salicylamide from the harsh acid.
What is the product in the iodination of salicylamide?
In the Iodination of Salicylamide, sodium iodide was added in solution to salicylamide to produce a 1,4 – disubstituted product containing amine and iodo substituents. The melting point range was narrowed to 244°C – 246°C.
What is the electrophile in the iodination of Salicylamide?
Salicylamide (see structure below) is a component of some analgesics. The electrophile that will be used is formed from the reaction of sodium hypochlorite (NaOCl, bleach) with iodide ion. The I+ ion formed in this reaction is a strong electrophile that reacts quickly in an electrophilic aromatic substitution reaction.
Why is sodium thiosulfate used in iodination?
Sodium thiosulfate is used to reduce iodine back to iodide before the iodine can complex with the starch to form the characteristic blue-black color.
What is the melting point of Salicylamide?
138°C to 142°C
Specifications
| Melting Point | 138°C to 142°C |
|---|---|
| Merck Index | 14,8328 |
| Quantity | 250g |
| Solubility Information | Soluble in water (2.06mg/ml at 25°C),chloroform,dimethyl sulfoxide,alcohol,and methanol (100mg/ml). |
| Formula Weight | 137.14 |
What is the molar mass of Salicylamide?
137.136 g/molSalicylamide / Molar mass
Why is sodium thiosulfate used in iodometric titration?
Redox titration using sodium thiosulphate, Na 2S 2O 3 (usually) as a reducing agent is known as iodometric titration since it is used specifically to titrate iodine. This absorption will cause the solution to change its colour from deep blue to light yellow when titrated with standardised thiosulfate solution.
Why is it important that the concentration of sodium thiosulphate in the mixture should be very small?
If a very small amount of sodium thiosulphate solution is added to the reaction mixture (including the starch solution), it reacts with the iodine that is initially produced, so the iodine does not affect the starch, and there is no blue color.
