Li, Tao et al. published their research in Bioorganic & Medicinal Chemistry Letters in 2010 | CAS: 912773-21-8

2-Bromo-5-chloropyrazine (cas: 912773-21-8) belongs to pyrazine derivatives. Pyrazinesare six-membered aromatic heterocyclic organic compounds with two nitrogen atoms at 1,4-positions. Pyrazine is a weaker base (pKb = 13.4) than pyridine (pKb = 8.8), pyrimidine (pKb = 12.7). Pyrazines are chemical compounds (technically called “methoxypyrazines”) found in grape skin and stems that are responsible for many “green” flavors in wine. Levels of pyrazines are dependent on viticultural practices, climate, and grape variety.Safety of 2-Bromo-5-chloropyrazine

Syntheses and structure-activity relationship (SAR) studies of 2,5-diazabicyclo[2.2.1]heptanes as novel α7 neuronal nicotinic receptor (NNR) ligands was written by Li, Tao;Bunnelle, William H.;Ryther, Keith B.;Anderson, David J.;Malysz, John;Helfrich, Rosalind;Gronlien, Jens H.;Hakerud, Monika;Peters, Dan;Schrimpf, Michael R.;Gopalakrishnan, Murali;Ji, Jianguo. And the article was included in Bioorganic & Medicinal Chemistry Letters in 2010.Safety of 2-Bromo-5-chloropyrazine This article mentions the following:

Biaryl substituted 2,5-diazabicyclo[2.2.1]heptanes have been synthesized and tested for their affinity toward α7 neuronal nicotinic receptors (NNRs). SAR studies established that 5-N-Me substituent, heteroaryl linker and the nature of terminal aryl group are critical for the ligand to achieve potent α7 NNR agonist activity. In the experiment, the researchers used many compounds, for example, 2-Bromo-5-chloropyrazine (cas: 912773-21-8Safety of 2-Bromo-5-chloropyrazine).

2-Bromo-5-chloropyrazine (cas: 912773-21-8) belongs to pyrazine derivatives. Pyrazinesare six-membered aromatic heterocyclic organic compounds with two nitrogen atoms at 1,4-positions. Pyrazine is a weaker base (pKb = 13.4) than pyridine (pKb = 8.8), pyrimidine (pKb = 12.7). Pyrazines are chemical compounds (technically called “methoxypyrazines”) found in grape skin and stems that are responsible for many “green” flavors in wine. Levels of pyrazines are dependent on viticultural practices, climate, and grape variety.Safety of 2-Bromo-5-chloropyrazine

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem