2-(Benzenesulfonamido)acetic acid
نویسندگان
چکیده
The title compound, C(8)H(9)NO(4)S, is of inter-est as a precursor to biologically active sulfur-containing heterocyclic cmpounds. The crystal structure displays the classical O-H⋯O inter-molecular hydrogen bonding typical for carboxylic acids forming dimers. Symmetry-related dimers are, in turn, linked through head-to-tail pairs of inter-molecular N-H⋯O inter-actions, giving rise to a zigzag chain along the c axis.
منابع مشابه
3-[4-(Acetamido)benzenesulfonamido]benzoic acid
In the title compound, C(15)H(14)N(2)O(5)S, the dihedral angle between the aromatic rings is 63.20 (11) Å. The crystal structure displays classical inter-molecular O-H⋯O hydrogen bonding typical for carb-oxy-lic acids, forming centrosymmetric dimers. These dimers are further connected by N-H⋯O and C-H⋯O hydrogen bonds to form an extended network.
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In the title compound, C(14)H(13)NO(4)S, the dihedral angle between the aromatic ring planes is 45.52 (18)°. In the crystal structure, inter-molecular N-H⋯O and O-H⋯O hydrogen bonds lead to chains of mol-ecules propagating in [100] in which the the ring motifs R(2) (1)(8), R(2) (2)(8) and R(3) (3)(11) are apparent. These polymeric chains are linked through C-H⋯O inter-actions.
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A new metabolite of the plant growth substance indole-3-acetic acid has been extracted from Zea mays seedlings and characterized as the 7'-O-beta-D-glucopyranoside of 7-hydroxy-2-oxindole-3-acetic acid. This compound was the major product formed from [5-3H] 2-oxindole-3-acetic acid, incubated with intact plants or root and coleoptile sections. Identification was by gas chromatography-mass spect...
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In the title compound, C(15)H(14)N(2)O(5)S(2)·CH(4)O, the six-membered ring fused to the β-lactam unit adopts a twisted conformation. In the crystal structure, the component mol-ecules are linked into a three-dimensional framework through inter-molecular N-H⋯S, N-H⋯O and O-H⋯O hydrogen bonds and C-H⋯O contacts.
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Objective: This study aimed to assess the destructive effects of citric acid, lactic acid and acetic acid produced from the fermentation of foods on primary teeth enamel. Methods: This in vitro, experimental study was conducted on 24 sound primary teeth. The teeth were polished with a fine abrasive paper under running water. Tooth pieces measuring 3 × 4 × 3mm were cut out of the teeth and s...
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