PHYSICAL PROPERTIES OF

PHENOL
Pure phenols are generally colourless solids or
liquids. The light colour usually associated with
phenols
is due to its oxidation by air in presence of light

Phenols, in general, are insoluble in water; but

phenol itself, and polyhydric phenols are fairly
soluble in
water which is believed to be due to the
formation of hydrogen bonds with water.
Reimer-Tiemann reaction : 0n treating
(iii) Due to intermolecular hydrogen bonding, phenol with chloroform in the presence of
phenols usually have relatively high boiling
sodium
points than the
corresponding hydrocarbons, aryl halides and hydroxide, a -CH0 group is introduced at
ortho position of benzene ring. This reaction
alcohols
is known as
They possess characteristic colour. They are Reimer - Tiemann reaction.The intermediate
highly toxic in nature and possess antiseptic substituted benzal chloride is hydrolysed in
properties. They the presence
may produce wounds on skin. of alkali to produce salicylaldehyde.

CHEMICAL PROPERTIES OF The mechanism ofthe Reimer-Tiemann

PHENOL
Nitration:
(a) When phenol react with dilute nitric acid
at low temperature (298 K), gives a mixture
of ortho and
para nitrophenols.
(b) When phenol is react with concentrated
nitric acid, gives 2,4,6-trinitrophenol.
2. Halogenation:
(a) When the reaction is carried out in solvents
of low polarity such as CHCl or CS and at low 3 2
temperature, monobromophenols are formed.
reaction is believed to involve the formation
of
dichlormethylene.
Na0H+CHCl :CCl +NaCl+H 0 3 2 2
Libermann’s Reaction : When phenol is
treated with sodium dissolved in conc. Sulphuric
acid, a red colouration
appears, which changes to blue on adding
aqueous Na0H. This reaction is called
Libermann’s reaction
2NaN02 + H2S04 Na2S04 + 2HN02
Nitrous acid
5. Reaction of phenol with zinc dust : When
phenol is heated with zinc dust gives benzene.

(b) When phenol is treated with bromine 6. Oxidation:0xidation of phenol with chromic
water, 2,4,6-tribromophenol is formed as acid produces a conjugated diketone known as
white precipitate.

Kolbe’s reaction :
benzoquinone. In the presence of air, phenols
are slowly oxidised to dark coloured mixtures
containing
quinones.
and vegetables. Herbs and spices, nuts (waln
uts, peanut) and algae are also potentially
significant for supplying certain natural
phenols.

Natural phenols can also be found in fatty

Lab preparation
matrices like olive oil.[111] Cloudy olive oil has
Reaction type : Oxidation the higher levels of phenols, or polar phenols
that form a complex phenol-protein complex.
Summary
Phenolic compounds, when used
 This industrial method is the in beverages, such as prune juice, have been
primary source of phenol. shown to be helpful in the color and sensory
 Oxidation at the benzylic components, such as alleviating bitterness.[112]
position gives the hydroperoxide
which cleaves to give phenol and Some advocates for organic farming claim
acetone. that organically grown potatoes, oranges,
 Cheap reagents and important and leafy vegetables have more phenolic
products make the process
compounds and these may
attractive.
provide antioxidantprotection against heart
disease and cancer.[113] However evidence on
Uses: substantial differences between organic food
Its major uses involve its conversion to and conventional food is insufficient to make
plastics or related materials. Phenol and its
claims that organic food is safer or more
chemical derivatives are key for
building polycarbonates, epoxies, Bakelite, nyl healthy than conventional food.[114][115]
on, detergents, herbicides such as phenoxy
herbicides, and numerouspharmaceutical
drugs.
Phenol is also used as an oral
anesthetic/analgesic in products such
as Chloraseptic or other brand name and
generic equivalents, commonly used to
temporarily treat pharyngitis.
Phenol derivatives are also used in the
preparation
of cosmetics including sunscreens,[19] hair
colorings, and skin lightening preparations.[20]
sources

Notable sources of natural phenols in human

nutrition include berries, tea, beer, olive
oil, chocolate or cocoa, coffee, pomegranates,
popcorn, yerba maté, fruits and fruit based
drinks (including cider, wine and vinegar)