The “aromaticity” of phenol is manifested by an increase in the enolization constant and the CH acidity constant of 2,4-cyclohexadienone by more than 20 orders of magnitude compared with the corresponding constants of acetone. The first experimental estimate of these values was achieved by the combination of kinetic measurements with flash photolysis and 1H-NMR spectroscopy.
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Capponi et al. (1986) studied this question.
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