Kinetics of oxidation of ketoglutaric acids by alkaline chloramine-t solution |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China;2. School of Food Science and Engineering, Hainan University, Haikou, 570228, PR China;1. HUN-REN-DE Mechanisms of Complex Homogeneous and Heterogeneous Chemical Reactions Research Group, Department of Inorganic and Analytical Chemistry, University of Debrecen, Egyetem tér 1, Debrecen H-4032, Hungary;2. Doctoral School of Chemistry, University of Debrecen, Egyetem tér 1, Debrecen, H-4032, Hungary;3. Neutron Spectroscopy Department, HUN-REN Centre for Energy Research, Konkoly-Thege Miklós út 29-33, Budapest H-1121, Hungary;1. Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China;2. College of Food Engineering, Jilin Engineering Normal University, Changchun 130052, China |
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| Abstract: | Kinetics of the oxidation of α-ketoglutaric and β-ketoglutaric acids by chloramine-T (CAT) have been investigated in highly alkaline media. The reactions show first order dependence in chloramine-T and fractional order in substrates. The order in hydroxide ions has been found to be second but shows a slight decrease at high concentration of alkali. No effect of p-toluene-sulphonamide was evident. Observed stoichiometry, positive effects of ionic strength and dielectric constant point to a mechanism involving formation of an intermediate in a termolecular rate determining slowest step among hypochlorite ion, hydroxide ion and enolic anion of keto acids followed by a fast step leading to products. Activation parameters have been computed and formaldehyde and formic acid were Identified as end-products. |
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