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Effect of chelation on the infrared carbonyl frequency of hydroxy-xanthones, benzophenones and anthraquinones

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Abstract

The effect of chelation on the carbonyl frequency of xanthones is to lower it just as in the case of flavanones, isoflavanones and simpler ketones. This supports the explanation given earlier regarding the special behaviour of flavones and isoflavones. Benzophenones and anthraquinones resemble xanthones in this respect.

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Authors and Affiliations

  1. Department of Chemistry, University of Delhi, 110007, Delhi

    H. M. Chawla, S. S. Chibber & T. R. Seshadri

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  1. H. M. Chawla
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  2. S. S. Chibber
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  3. T. R. Seshadri
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Chawla, H.M., Chibber, S.S. & Seshadri, T.R. Effect of chelation on the infrared carbonyl frequency of hydroxy-xanthones, benzophenones and anthraquinones. Proc. Indian Acad. Sci. 78, 141–148 (1973). https://doi.org/10.1007/BF03049473

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  • DOI: https://doi.org/10.1007/BF03049473

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