Introduction

It is manufactured generally by the alkylation of naphthalene with acetic anhydride or by the condensation of naphthalene with monochloroacetic acid (MCA). A mixture of I-NAA, 2-NAA and di-, tri- and tetraacetic acid is obtained depending on the conditions. High-purity l-NAA is often required in vegetable cultivation. It is applied along with a recommended concentration of 2-NAA in controlling grape tendril atrophy[1].

Synonyms

ANA; NAA; Naphthaleneacetic acid(1-); α-Naphthaleneacetic acid; Naphthalene-1-acetic acid; α-Naphthylacetic; Naphthylacetic acid; α-Naphthylacetic acid; 1-Naphthylacetic acid; α-Naphthyleneacetic acid

Chemical property

1-Naphthaleneacetic acid is a white crystal, needle, powder, or colourless liquid. It is odorless. Molecular weight = 186.21; Boiling point = (decomposes) 322 °C; 352 °C; Freezing/Melting point = 134 °C; vapor pressure = very low; negligible. Soluble in water.

Use Type

1-Naphthaleneacetic acid is a plant growth regulator. It is an agent for thinning fruit sets in apples, pears, olives and some citrus. Induces root formation on cuttings and transplants. Inhibits fruit drops. Not currently registered in EU countries (pending). Registered for use in the U.S. and Canada[2].