Ye, Yang’s team published research in Organic Letters in 2020 | CAS: 5781-53-3

Methyl 2-chloro-2-oxoacetate(cas: 5781-53-3) belongs to acyl chlorides. Lacking the ability to form hydrogen bonds, acyl chlorides have lower boiling and melting points than similar carboxylic acids. For example, acetic acid boils at 118 °C, whereas acetyl chloride boils at 51 °C. Like most carbonyl compounds, infrared spectroscopy reveals a band near 1750 cm−1.Quality Control of Methyl 2-chloro-2-oxoacetate

《Iron-Catalyzed Reductive Vinylation of Tertiary Alkyl Oxalates with Activated Vinyl Halides》 was written by Ye, Yang; Chen, Haifeng; Yao, Ken; Gong, Hegui. Quality Control of Methyl 2-chloro-2-oxoacetate And the article was included in Organic Letters in 2020. The article conveys some information:

Herein a rare and efficient method for the creation of vinylated all carbon quaternary centers via Fe-catalyzed cross-electrophile coupling of vinyl halides with tertiary alkyl Me oxalates was reported. The reaction displayed excellent functional group tolerance and broad substrate scope, which allowed cascade radical cyclization and vinylation to afford complex bicyclic and spiral structural motifs, e.g., I and II. The reaction proceeded via tertiary alkyl radicals, and the putative vinyl-Br/Fe complexation appeared to be crucial for activating the alkene and enabling a possibly concerted radical addition/C-Fe forming process. After reading the article, we found that the author used Methyl 2-chloro-2-oxoacetate(cas: 5781-53-3Quality Control of Methyl 2-chloro-2-oxoacetate)

Methyl 2-chloro-2-oxoacetate(cas: 5781-53-3) belongs to acyl chlorides. Lacking the ability to form hydrogen bonds, acyl chlorides have lower boiling and melting points than similar carboxylic acids. For example, acetic acid boils at 118 °C, whereas acetyl chloride boils at 51 °C. Like most carbonyl compounds, infrared spectroscopy reveals a band near 1750 cm−1.Quality Control of Methyl 2-chloro-2-oxoacetate

Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics