Noor, Asif et al. published their research in Chemical Communications (Cambridge, United Kingdom) in 2017 | CAS: 2253-73-8

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Quality Control of Isopropylisothiocyanate

A one-pot route to thioamides discovered by gas-phase studies: palladium-mediated CO2 extrusion followed by insertion of isothiocyanates was written by Noor, Asif;Li, Jiawei;Khairallah, George N.;Li, Zhen;Ghari, Hossein;Canty, Allan J.;Ariafard, Alireza;Donnelly, Paul S.;O’Hair, Richard A. J.. And the article was included in Chemical Communications (Cambridge, United Kingdom) in 2017.Quality Control of Isopropylisothiocyanate The following contents are mentioned in the article:

A new palladium mediated “one pot” synthesis of thioamides ArC(S)NHR (R = CH3, p-F3CC6H4, C6H5, etc.; Ar = Ph, 2,6-dimethoxyphenyl) from aromatic carboxylic acids such as 2,6-dimethoxybenzoic acid and benzoic acid (ArCO2H + RNCS → ArC(S)NHR + CO2) was discovered by gas-phase experiments and theor. studies. Palladium-mediated decarboxylation of aromatic carboxylic acids followed by addition of substituted isothiocyanates leads to the corresponding thioamide derivatives This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Quality Control of Isopropylisothiocyanate).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Quality Control of Isopropylisothiocyanate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics