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The chrysanthemumcarboxylic acids I.—Preparation of the chrysanthemic acids
Author(s) -
Harper S. H.,
Reed H. W. B.,
Thompson R. A.
Publication year - 1951
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740020208
Subject(s) - chemistry , organic chemistry
The large‐scale laboratory preparation of (±)‐cis‐ and (±)‐trans‐chrysanthemic [2: 2‐dimethyl‐3‐isobutenylcyclopropane‐I‐carboxylic] acids is improved, in view of their importance as components of synthetic pyrethrins, e.g. allethrin. A short series of esters from (±)‐cis‐ and (±)‐trans‐chrysanthemic acids containing either —[CH2]n.C6H4CI‐p, where n = o, 1, and 2, or —CH2.CO.C6H4C1‐p, or —CH2.CC13 groups as the alcoholic components is prepared, representing DDT‐pyrethrin hybrids. Insecticidal testing shows these esters to be substantially non‐toxic to houseflies.