Ye, Shengqing et al. published their research in Chemical Communications (Cambridge, United Kingdom) in 2010 | CAS: 1186603-47-3

5-Chloro-2-(phenylethynyl)benzaldehyde (cas: 1186603-47-3) belongs to organic chlorides. Organochlorines are organic compounds having multiple chlorine atoms. They were the first synthetic pesticides that were used in agriculture. They are resistant to most microbial and chemical degradations. Organochlorine compounds are lipophylic, meaning they are more soluble in fat than in water. This gives them a high tenancy to accumulate in the food chain (biomagnification).Quality Control of 5-Chloro-2-(phenylethynyl)benzaldehyde

Silver triflate-catalyzed three-component reaction of 2-alkynylbenzaldehyde, sulfonohydrazide, and α,β-unsaturated carbonyl compound was written by Ye, Shengqing;Yang, Xiaodi;Wu, Jie. And the article was included in Chemical Communications (Cambridge, United Kingdom) in 2010.Quality Control of 5-Chloro-2-(phenylethynyl)benzaldehyde The following contents are mentioned in the article:

A highly efficient silver triflate-catalyzed three-component reaction of 2-alkynylbenzaldehyde, sulfonohydrazide, and α,β-unsaturated carbonyl compound is reported, which affords H-pyrazolo[5,1-a]isoquinoline-1-carboxylates, e.g., I in good yield. This study involved multiple reactions and reactants, such as 5-Chloro-2-(phenylethynyl)benzaldehyde (cas: 1186603-47-3Quality Control of 5-Chloro-2-(phenylethynyl)benzaldehyde).

5-Chloro-2-(phenylethynyl)benzaldehyde (cas: 1186603-47-3) belongs to organic chlorides. Organochlorines are organic compounds having multiple chlorine atoms. They were the first synthetic pesticides that were used in agriculture. They are resistant to most microbial and chemical degradations. Organochlorine compounds are lipophylic, meaning they are more soluble in fat than in water. This gives them a high tenancy to accumulate in the food chain (biomagnification).Quality Control of 5-Chloro-2-(phenylethynyl)benzaldehyde

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