Contribution to the kinetics of the second-order competitive consecutive reactions

1974 ◽  
Vol 39 (9) ◽  
pp. 2591-2600 ◽  
Author(s):  
M. Kubín ◽  
S. Ševčík ◽  
J. Štamberg ◽  
P. Špaček
Keyword(s):  
Second Order ◽  
Consecutive Reactions ◽  
Kinetics Of

Kinetics of the reaction between hexamethylenediisocyanate and 1-pentanol

1983 ◽  
Vol 48 (11) ◽  
pp. 3279-3286
Author(s):  
Slavko Hudeček ◽  
Miloslav Bohdanecký ◽  
Ivana Hudečková ◽  
Pavel Špaček ◽  
Pavel Čefelín
Keyword(s):  
Liquid Chromatography ◽  
Rate Constants ◽  
Reversed Phase ◽  
Order Reaction ◽  
Second Order ◽  
Second Order Reaction ◽  
Reversed Phase Liquid Chromatography ◽  
Consecutive Reactions ◽  
Phase Liquid ◽  
Kinetics Of

The reaction between hexamethylenediisocyanate and 1-pentanol in toluene was studied by means of reversed-phase liquid chromatography. By employing this method, it was possible to determine all components of the reaction mixture including both products, i.e. N-(6-isocyanate hexyl)pentylcarbamate and N,N'-bis(pentyloxycarbonyl)hexamethylenediamine. Relations for the calculation of kinetic constants were derived assuming a competitive consecutive second-order reaction. It was demonstrated that the reaction involved in this case is indeed a second-order reaction, and the rate constants of the first and second consecutive reactions were determined.

Evidence for general base catalysis by protic solvents in a kinetic study of alcoholyses and hydrolyses of 1-(phenoxycarbonyl)pyridinium ions under both solvolytic and non-solvolytic conditions

2009 ◽  
Vol 74 (1) ◽  
pp. 43-55 ◽  
Author(s):  
Dennis N. Kevill ◽  
Byoung-Chun Park ◽  
Jin Burm Kyong
Keyword(s):  
Second Order ◽  
Base Catalysis ◽  
Substitution Reactions ◽  
Third Order ◽  
Methoxy Derivative ◽  
First Order ◽  
General Base ◽  
Protic Solvents ◽  
Kinetics Of ◽  
Pyridinium Ions

The kinetics of nucleophilic substitution reactions of 1-(phenoxycarbonyl)pyridinium ions, prepared with the essentially non-nucleophilic/non-basic fluoroborate as the counterion, have been studied using up to 1.60 M methanol in acetonitrile as solvent and under solvolytic conditions in 2,2,2-trifluoroethan-1-ol (TFE) and its mixtures with water. Under the non- solvolytic conditions, the parent and three pyridine-ring-substituted derivatives were studied. Both second-order (first-order in methanol) and third-order (second-order in methanol) kinetic contributions were observed. In the solvolysis studies, since solvent ionizing power values were almost constant over the range of aqueous TFE studied, a Grunwald–Winstein equation treatment of the specific rates of solvolysis for the parent and the 4-methoxy derivative could be carried out in terms of variations in solvent nucleophilicity, and an appreciable sensitivity to changes in solvent nucleophilicity was found.

Determination of the Nucleophilicity of Tricarbonyliron Coordinated Cyclohepta-1,3,5-triene

1999 ◽  
Vol 64 (11) ◽  
pp. 1770-1779 ◽  
Author(s):  
Herbert Mayr ◽  
Karl-Heinz Müller
Keyword(s):  
Gibbs Energy ◽  
Ambient Temperature ◽  
Rate Constants ◽  
Second Order ◽  
Order Rate ◽  
Electrophilic Additions ◽  
Kinetics Of

The kinetics of the electrophilic additions of four diarylcarbenium ions (4a-4d) to tricarbonyl(η4-cyclohepta-1,3,5-triene)iron (1) have been studied photometrically. The second-order rate constants match the linear Gibbs energy relationship log k20 °C = s(E + N) and yield the nucleophilicity parameter N(1) = 3.69. It is concluded that electrophiles with E ≥ -9 will react with complex 1 at ambient temperature.

Kinetics and mechanism of oxidation of DL-α-alanine by permanganate ion in acid perchlorate media

1991 ◽  
Vol 69 (12) ◽  
pp. 2018-2023 ◽  
Author(s):  
Refat M. Hassan
Keyword(s):  
Amino Acids ◽  
Ionic Strength ◽  
Acid Solution ◽  
Second Order ◽  
Perchloric Acid Solution ◽  
Oxidation Reduction ◽  
Initial Stage ◽  
Aqueous Perchloric Acid ◽  
Mechanism Of Oxidation ◽  
Kinetics Of

The kinetics of permanganate oxidation of DL-α-alanine in aqueous perchloric acid solution at a constant ionic strength of 2.0 mol dm−3 has been investigated spectrophotometrically. The reaction was found to show second-order kinetics overall with respect to each of the reactants in the slow initial stage; the second-order kinetics are not, however, maintained throughout the relatively fast final stage of reaction. The added salts lead to the prediction that Mn(III) and (or) Mn(IV) play a very important role in the reaction kinetics. A tentative mechanism consistent with the kinetics is discussed. Key words: kinetics, oxidation, reduction, amino acids, permanganate.

Adsorption Kinetics of Pb2+ Ions Using Chitosan Nanoparticles

2013 ◽  
Vol 367 ◽  
pp. 45-49
Author(s):  
Ying Hong ◽  
Ze Hui Zhong ◽  
You Shi Liu
Keyword(s):  
Adsorption Kinetics ◽  
Chitosan Nanoparticles ◽  
Second Order ◽  
Isotherm Model ◽  
Order Model ◽  
Adsorption Characteristics ◽  
Pseudo Second Order ◽  
Kinetics Of ◽  
Second Order Model

Chitosan nanoparticles were prepared by crosslinkingusing TPP. SEM showed that chitosan nanoparticles were successfully obtained.The adsorption characteristics of chitosan nanoparticles were evaluated. Theresults demonstrated that chitosan nanoparticles were suitable for adsorbent toremoval Pb2+. The parameters for the adsorption of Pb2+by chitosan nanoparticles were also determined. It was shown that chitosannanoparticles were fit for Langmuir’s isotherm model and that the adsorptionkinetics of Pb2+ described by the pseudo-second-order model could bebest.

scholarly journals Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6702
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Ajibola Bamikole Oyedeji ◽  
Janet Adeyinka Adebiyi ◽  
Chiemela Enyinnaya Chinma ◽  
Samson Adeoye Oyeyinka ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Kinetic Models ◽  
Titratable Acidity ◽  
Second Order ◽  
Soluble Solids ◽  
Maize Flour ◽  
First Order ◽  
Compound Modification ◽  
Kinetics Of

This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R2 = 0.45–0.96) and zero-order (R2 = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R2 = 0.46–0.69) and second-order (R2 = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.

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