Dioxalin

Dioxalin
Names
	IUPAC name 5-(Hydroxymethyl)-1,4-dioxane-2,3-dione
Identifiers
3D model (JSmol)	Interactive image;
PubChem CID	139033612;
	InChI InChI=1S/C5H6O5/c6-1-3-2-9-4(7)5(8)10-3/h3,6H,1-2H2 Key: LLQXEQGCIRCAQO-UHFFFAOYSA-N;
	SMILES OCC1COC(=O)C(=O)O1;
Properties
Chemical formula	C5H6O5
Molar mass	146.098 g·mol−1
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Dioxalin is a reaction product of glycerol with oxalic acid at 533 K. Its IUPAC name is 5-(hydroxymethyl)-1,4-dioxane-2,3-dione. Dioxalin readily loses two molecules of carbon dioxide at this high temperature to form allyl alcohol and therefore offers a method for conversion of glycerol to allyl alcohol.[1][2][3]

References

Chattaway, Frederick Daniel (1915). "XLVII.—The preparation of allyl alcohol". J. Chem. Soc., Trans. 107: 407–410. doi:10.1039/CT9150700407.
Coffey, Samuel; Ward, Charles Frederick (1921). "CXLVIII.—The preparation of some allyl compounds". J. Chem. Soc., Trans. 119: 1301–1306. doi:10.1039/CT9211901301.
Arora, Amit (2006). Carbohydrates and Proteins. Discovery Publishing House. p. 48. ISBN 978-81-8356-178-5.

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[1] Chattaway, Frederick Daniel (1915). "XLVII.—The preparation of allyl alcohol". J. Chem. Soc., Trans. 107: 407–410. doi:10.1039/CT9150700407.

[2] Coffey, Samuel; Ward, Charles Frederick (1921). "CXLVIII.—The preparation of some allyl compounds". J. Chem. Soc., Trans. 119: 1301–1306. doi:10.1039/CT9211901301.

[3] Arora, Amit (2006). Carbohydrates and Proteins. Discovery Publishing House. p. 48. ISBN 978-81-8356-178-5.