TY - JOUR
T1 - Photoisomerization of ammonium α,β-unsaturated carboxylates in the solid state
T2 - Effect of the hydrogen-bond network on the reactivity
AU - Kinbara, Kazushi
AU - Kai, Akiyoshi
AU - Maekawa, Yasunari
AU - Hashimoto, Yukihiko
AU - Naruse, Shoji
AU - Hasegawa, Masaki
AU - Saigo, Kazuhiko
PY - 1996/2
Y1 - 1996/2
N2 - EZ-Photoisomerization has been attained for several kinds of salts of α,β-unsaturated carboxylic acids with amines. This photoreaction has been proven to be an effective method for preparing (Z)-isomers from ammonium (E)-α,β-unsaturated carboxylates. The isomerizability is strikingly altered upon changing the ammonium group, which implies that the crystal structure affected the reactivity to a considerable extent. However, the cavity in the crystal has been found to have less influence than expected on the isomerizability. A further detailed study concerning the crystal structures suggested that the characteristics of the hydrogen-bond network had a close correlation with the isomerizability. Moreover, both the bulkiness of the carboxylate and ammonium groups as well as their difference in molecular length are considered to be the most important factors influencing the isomerizability.
AB - EZ-Photoisomerization has been attained for several kinds of salts of α,β-unsaturated carboxylic acids with amines. This photoreaction has been proven to be an effective method for preparing (Z)-isomers from ammonium (E)-α,β-unsaturated carboxylates. The isomerizability is strikingly altered upon changing the ammonium group, which implies that the crystal structure affected the reactivity to a considerable extent. However, the cavity in the crystal has been found to have less influence than expected on the isomerizability. A further detailed study concerning the crystal structures suggested that the characteristics of the hydrogen-bond network had a close correlation with the isomerizability. Moreover, both the bulkiness of the carboxylate and ammonium groups as well as their difference in molecular length are considered to be the most important factors influencing the isomerizability.
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U2 - 10.1039/P29960000247
DO - 10.1039/P29960000247
M3 - Article
AN - SCOPUS:0000205233
SN - 0300-9580
VL - 2
SP - 247
EP - 253
JO - Journal of the Chemical Society. Perkin Transactions 2
JF - Journal of the Chemical Society. Perkin Transactions 2
ER -