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Why must Grignard reactions be anhydrous?

A. The water will protonate the Grignard reagent.
B. The water will perform a nucleophilic substitution with the product of the reaction.
C. The water will deprotonate the Grignard reagent.
D. The water will perform an electrophilic addition with the product of the reaction.

Answer :

Final answer:

Grignard reactions must be anhydrous to prevent water from protonating and thus destroying the Grignard reagent. So the correct option is D.

Explanation:

Grignard reactions must be anhydrous because the water will protonate the Grignard reagent. The presence of water in the reaction mixture would destroy the Grignard reagent before it can react with the desired electrophile. This is because the Grignard reagent, which is a highly reactive organometallic compound, has a nucleophilic carbon atom that is strongly attracted to the partially positive hydrogen atom in water, leading to the formation of an alkane and a magnesium hydroxide salt.

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Rewritten by : Barada

Gringard reactions must be anhydrous because the water will protonate the Grignard reagent.

This protonation reaction would destroy the Grignard reagent and no reaction will take place. Grignard reactions are a category of reactions in organic chemistry that use a Grignard reagent as a reactant. A Grignard reagent is an organomagnesium compound that has a general chemical formula of RMgX, where R represents an alkyl or aryl group, and X represents a halogen atom like chloride, bromide, or iodide.

The Grignard reagent is an incredibly strong nucleophile, which means it is a molecule with a strong affinity for electron-deficient molecules. The Grignard reagent is a potent base, which means it can easily remove a proton from a molecule to form an alkene or alkyne.The Grignard reagent's nucleophilicity makes it a potent tool in the synthesis of new organic molecules. The Grignard reagent reacts with many different organic molecules to create new carbon-carbon bonds. The Grignard reagent is a key component in the synthesis of many organic compounds, including alcohols, aldehydes, ketones, and carboxylic acids.

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