The Cleavage of the Carbon–Carbon Bond in Carbonyl Compounds and Alcohols under the Influence of Bases

The characteristics of the cleavage of the carbon–carbon bond in carbonyl compounds and alcohols of different types are considered. It is shown that the ease of dissociation of this bond is determined primarily by the stability of the carbanion formed. Among other factors, the nature of the solvent, the base, and the counterion are important. The importance of the latter factor has the greatest influence on the stability of the O–M bond in alcohols and hydroxycarbonyl compounds.
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