The Synthesis of 2,4,6-Trinitrostyrene and Some Intermediates

Bjork, Carold F.; Gey, W. A.; Robson, John H.; Dolah, Robert W. Van

doi:10.1021/ja01104a502

Cited by 4 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The initial fiasco in the polymerization of the monomer was in agreement with the known radical scavenging capabilities of TNB units, which prevent polymerization even in very low ratio in copolymerization mixtures, as initially described by Wiley and Behr in the 1950s. [9,10] The phenomenon was ascribed by Kadoma et al to the reactiono ft he nitro groups with the growing radicals resulting in chain termination. [11] The presence of TNB-containing monomers also inhibited cationic and anionic polymerization.…”

mentioning

confidence: 98%

Solid Polymer Substrates and Coated Fibers Containing 2,4,6‐Trinitrobenzene Motifs as Smart Labels for the Visual Detection of Biogenic Amine Vapors

Pablos

Vallejos

Muñoz

et al. 2015

Chemistry A European J

View full text Add to dashboard Cite

Attempts to polymerize trinitrobenzene derivatives (TNB) have been fruitless so far. Accordingly, polymers containing TNB have not been exploited in spite of their envisaged potential applications. Here, we describe two ways for preparing polymers with TNB moieties thus overcoming the previously reported polymerization impairments. We also report on the exploitation of the materials, both obtained as tractable transparent films and coated fibers, as smart labels for the visual detection of amine vapors. More precisely, amines in the atmosphere surrounding the sensory materials diffuse into them reacting with the TNB motifs forming highly colored Meisenheimer complexes, giving rise to development of color and to the naked eye sensing phenomenon. This is the case of highly volatile amines, such as trimethylamine, produced in food spoilage, specifically in the deterioration of fish or meat, for which the color development of the smart labels can be used as a visual test for food freshness.

show abstract

mentioning

confidence: 98%