Heterocyclic compound

Heterocyclic compounds are dioxane (C₄H₈O₂).

Note that compounds such as carcinogenic.

Heterocyclic chemistry is the chemistry branch dealing exclusively with synthesis, properties, and applications of heterocycles.

3-Membered rings

Heterocycles with three atoms in the ring are more reactive because of ring strain. Those containing one heteroatom are, in general, stable. Those with two heteroatoms are more likely to occur as reactive intermediates. Common 3-membered heterocycles are:

Heteroatom Saturated Unsaturated

Nitrogen Aziridine

Oxygen epoxides, oxiranes) Oxirene

Sulfur episulfides)

4-Membered rings

Heteroatom Saturated Unsaturated

Nitrogen Azetidine

Oxygen Oxetane

Sulfur Thietane, dithietane Dithiete

5-Membered rings

With heterocycles containing five atoms, the aromaticity.

Heteroatom Saturated Unsaturated

Nitrogen Dihydropyrrole (pyrroline), tetrahydropyrrole (pyrrolidine) Pyrrole

Oxygen Dihydrofuran, tetrahydrofuran Furan

Sulfur Dihydrothiophene, tetrahydrothiophene Thiophene

Arsenic Arsole

A large group of 5-membered ring compounds with two heteroatoms are collectively called the Dithiolanes have two sulfur atoms.

6-Membered rings

Six membered rings with a single heteroatom:

Heteroatom Saturated Unsaturated

Nitrogen Piperidine Pyridine

Oxygen Tetrahydropyran Pyran

Sulfur Thiane Thiine (thiapyrane)

With two heteroatoms:

Heteroatom Saturated Unsaturated

Nitrogen Piperazine Diazines

Nitrogen / oxygen Oxazine

Nitrogen / sulfur Thiazine

Sulfur Dithiane

Oxygen Dioxane

Heterocyclic amines and cancer

Some heterocyclic amines (HCAs) found in cooked meat are known protein (milk, eggs, tofu, and organ meats such as liver) have very little or no HCA content naturally or when cooked.

References

^ Heterocyclic Amines in Cooked Meats. National Cancer Institute (15 Sep 2004). Retrieved on 2007-08-09.

Heterocyclic compounds

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