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halogenation

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halogenation
the process of adding a molecule of a halogen to each double bond of an unsaturated fatty acid. Forms a basis for the measurement of a food's content of unsaturated fatty acids.


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Preparation, properties and reactions of alkanes: Homologous series, physical properties of alkanes (melting points, boiling points and density); Combustion and halogenation of alkanes; Preparation of alkanes by Wurtz reaction and decarboxylation reactions.
The mechanism of halogenation by molecular halogens involves the fast bimolecular halogen transfer to the nitrogen with release of halide ion (23).
 
 
 
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