1,2-Benzohinon

1,2-Benzohinon
	cikloheks-3,5-dien-1,2-dion
Drugi nazivi	1,2-benzohinon, o-benzohinon, o-hinon
Identifikacija
CAS registarski broj	583-63-1
PubChem	11421
ChemSpider	10941
UNII	SVD1LJ47R7
KEGG	C02351
ChEBI	17253
Jmol-3D slike	Slika 1; Slika 2
SMILES
	O=C1/C=C\C=C/C1=O C1=CC(=O)C(=O)C=C1
InChI
	InChI=1S/C6H4O2/c7-5-3-1-2-4-6(5)8/h1-4H ; Kod: WOAHJDHKFWSLKE-UHFFFAOYSA-N InChI=1/C6H4O2/c7-5-3-1-2-4-6(5)8/h1-4H; Kod: WOAHJDHKFWSLKE-UHFFFAOYAR
Svojstva
Molekulska formula	C6H4O2
Molarna masa	108,0964 g/mol
Gustina	1,256 g/cm3
Tačka ključanja	213.3 °C @760 mmHg
Opasnost
Tačka paljenja	76.4 °C
Srodna jedinjenja
Srodna jedinjenja	1,4-benzohinon hinon
	(šta je ovo?) (verifikuj) ; Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje (25 °C, 100 kPa) materijala
	Infobox references

1,2-Benzohinon (orto-benzohinon, cikloheksa-3,5-dien-1,2-dion) je keton, sa formulom C₆H₄O₂. On je jedan od dva izomera hinona, dok je drugi 1,4-benzohinon. 1,2-Benzohinon je crvena supstanca, koja je rastvorna u vodi, a nerastvorna u etil etru.

1,2-Benzohinoni se formiraju oksidacijom katehola izloženih vazduhu u vodenom rastvoru,^[5]^[6] ili putem orto oksidacije fenola.^[5]

On je prekurzor melanina.^[7]

Reference

↑ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today 15 (23-24): 1052-7. DOI:10.1016/j.drudis.2010.10.003. PMID 20970519. edit
↑ Evan E. Bolton, Yanli Wang, Paul A. Thiessen, Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry 4: 217-241. DOI:10.1016/S1574-1400(08)00012-1.
↑ Hettne KM, Williams AJ, van Mulligen EM, Kleinjans J, Tkachenko V, Kors JA. (2010). „Automatic vs. manual curation of a multi-source chemical dictionary: the impact on text mining”. J Cheminform 2 (1): 3. DOI:10.1186/1758-2946-2-3. PMID 20331846. edit
↑ Joanne Wixon, Douglas Kell (2000). „Website Review: The Kyoto Encyclopedia of Genes and Genomes — KEGG”. Yeast 17 (1): 48–55. DOI:10.1002/(SICI)1097-0061(200004)17:1<48::AID-YEA2>3.0.CO;2-H.
↑ ^5,0 ^5,1 Magdziak, D., Rodriguez, A. A.; Van De Water, R. W.; Pettus, T. R. R. (2002). „Regioselective oxidation of phenols to o-quinones with o-iodoxybenzoic acid (IBX)”. Org. Lett. 4 (2): 285–288. DOI:10.1021/ol017068j. PMC 1557836. PMID 11796071.
↑ Chanda Parulekar and Suneela Mavinkurve (2006), Formation of ortho-benzoquinone from sodium benzoate by Pseudomonas mendocina P₂d. Indian Journal of Experimental Biology, volume 44, pages 157--162. Online version accessed on 2010-02-04.
↑ Enzymatic Browning in Fruits, Vegetables and Seafoods Arhivirano 2014-02-09 na Wayback Machine-u Section 2.3.2

Povezano

[1] Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today 15 (23-24): 1052-7. DOI:10.1016/j.drudis.2010.10.003. PMID 20970519. edit

[2] Evan E. Bolton, Yanli Wang, Paul A. Thiessen, Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry 4: 217-241. DOI:10.1016/S1574-1400(08)00012-1.

[3] Hettne KM, Williams AJ, van Mulligen EM, Kleinjans J, Tkachenko V, Kors JA. (2010). „Automatic vs. manual curation of a multi-source chemical dictionary: the impact on text mining”. J Cheminform 2 (1): 3. DOI:10.1186/1758-2946-2-3. PMID 20331846. edit

[4] Joanne Wixon, Douglas Kell (2000). „Website Review: The Kyoto Encyclopedia of Genes and Genomes — KEGG”. Yeast 17 (1): 48–55. DOI:10.1002/(SICI)1097-0061(200004)17:1<48::AID-YEA2>3.0.CO;2-H.

[mag-5] 5,0 ^5,1 Magdziak, D., Rodriguez, A. A.; Van De Water, R. W.; Pettus, T. R. R. (2002). „Regioselective oxidation of phenols to o-quinones with o-iodoxybenzoic acid (IBX)”. Org. Lett. 4 (2): 285–288. DOI:10.1021/ol017068j. PMC 1557836. PMID 11796071.

[paru-6] Chanda Parulekar and Suneela Mavinkurve (2006), Formation of ortho-benzoquinone from sodium benzoate by Pseudomonas mendocina P₂d. Indian Journal of Experimental Biology, volume 44, pages 157--162. Online version accessed on 2010-02-04.

[7] Enzymatic Browning in Fruits, Vegetables and Seafoods Arhivirano 2014-02-09 na Wayback Machine-u Section 2.3.2

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