A Comparative Study of Kinetics and Mechanism of Oxidation of Maltose and Lactose by Copper (II) Ion and Hexacyanoferrate (III) Ion in Alkaline Solution (original) (raw)
The comparative kinetics and mechanism of oxidation of maltose and lactose by copper (II) and hexacyanoferrate (III) ion has been studied in alkaline medium. The rate of reaction was monitored spectrophotometrically under a wide range of experimental conditions. For both oxidants, the reaction was found to be zero and first order in oxidant and sugar concentration respectively. The rate of reaction shows no significant dependence on the ionic strength of the medium. The values of ΔG # revealed that both oxidants follow the same mechanistic pathway. The mechanism involves the formation of enediol intermediate. From rate equation, the rate of reaction was found to be proportional to k[sugar] [OH -],where k is the rate constants for the reaction. Arrhenius activation energy and other thermodynamic parameters were also evaluated and reported.
Sign up for access to the world's latest research.
checkGet notified about relevant papers
checkSave papers to use in your research
checkJoin the discussion with peers
checkTrack your impact
Loading Preview
Sorry, preview is currently unavailable. You can download the paper by clicking the button above.