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Bite Angle Effects in Hydroformylation Catalysis
Author(s) -
van Leeuwen Piet W. N. M.,
Kamer Paul C. J.,
van Der Veen Lars A.,
Reek Joost N. H.
Publication year - 2001
Publication title -
chinese journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.28
H-Index - 41
eISSN - 1614-7065
pISSN - 1001-604X
DOI - 10.1002/cjoc.20010190102
Subject(s) - hydroformylation , chemistry , bite angle , dissociation (chemistry) , rhodium , catalysis , selectivity , dissociation rate , photochemistry , organic chemistry , crystal structure , denticity
Abstract Recent advances in rhodium catalyzed hydroformylation using xanthene‐based ligands will be reviewed. The calculated natural bite angles of the ligands discussed are in the range 100–123°. While the general trend is clear—higher 1: b ratios at wider angles, small changes in the bite angle do not exhibit a regular effect on the selectivity of the reaction. The same is true for the rate of CO dissociation; the larger the rate of the CO dissociation, the larger the rate of hydroformylation, but for small changes the effects do not comply with this rule.