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  • Physical Chemistry  (3)
  • Wiley-Blackwell  (3)
  • American Physical Society
  • International Union of Crystallography (IUCr)
  • Wiley
  • 1995-1999  (3)
  • 1975-1979
  • 1
    Electronic Resource
    Electronic Resource
    Kinetics and mechanism of the oxidation of L-α-amino-n-butyric acid by permanganate in acid medium (1996)
    New York, NY : Wiley-Blackwell
    International Journal of Chemical Kinetics 28 (1996), S. 799-805 
    Details
    ISSN: 0538-8066
    Keywords: Chemistry ; Physical Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The kinetic study of the oxidation of L-α-amino-n-butyric acid by permanganate ions has been carried out in buffered acid medium at pH = 1-3, using a spectrophotometric technique. An auto-catalytic effect has been observed in all cases due to Mn2+ ions formed as a product of the reaction. A first-order reaction with respect to the amino acid and the permanganate ions in both processes, catalyzed and uncatalyzed was obtained. The influence of several factors (pH, temperature, ionic strength, and reactants concentration) on the rate constants has also been investigated. In this article we propose a reaction mechanism in accordance with the experimental results obtained. © 1996 John Wiley & Sons, Inc.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/kin.2
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  • 2
    Electronic Resource
    Electronic Resource
    Nitrosation kinetics of phenolic components of foods and beverages (1997)
    New York, NY : Wiley-Blackwell
    International Journal of Chemical Kinetics 29 (1997), S. 119-125 
    Details
    ISSN: 0538-8066
    Keywords: Chemistry ; Physical Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The kinetics of the reactions between sodium nitrite and phenol or m-, o-, or p-cresol in potassium hydrogen phthalate buffers of pH 2.5-5.7 were determined by integration of the monitored absorbance of the C-nitroso reaction products. At pH 〉 3, the dominant reaction was C-nitrosation through a mechanism that appears to consist of a diffusion-controlled attack on the nitrosatable substrate by NO+/NO2H2+ ions followed by a slow proton transfer step; the latter step is supported by the observation of basic catalysis by the buffer which does not form alternative nitrosating agents as nitrosyl compounds. The catalytic coefficients of both anionic forms of the buffer have been determined. The observed order of substrate reactivities (o-cresol ≈ m-cresol 〉 phenol ≫ p-cresol) is explained by the hyperconjugative effect of the methyl group in o- and m-cresol, and by its blocking the para position in p-cresol. Analysis of a plot of ΔH# against ΔS# shows that the reaction with p-cresol differs from those with o- and m-cresol as regards the formation and decomposition of the transition state. The genotoxicity of nitrosatable phenols is compared with their reactivity with NO+/NO2H2+. © 1997 John Wiley & Sons, Inc.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Kinetic studies on the permanganic oxidation of amino acids. Effect of the length of amino acid carbon chain (1997)
    New York, NY : Wiley-Blackwell
    International Journal of Chemical Kinetics 29 (1997), S. 181-185 
    Details
    ISSN: 0538-8066
    Keywords: Chemistry ; Physical Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The kinetic study of the permanganic oxidation of some amino acids (glycine, L-alanine, L-α-amino-n-butyric acid, L-norvaline, and L-norleucine) has been carried out in buffered acid medium at 1 〈 pH 〈 3 using a spectrophotometric technique. An autocatalytic effect due to Mn2+ ions was found in all cases. The purpose of this work is to study the influence of the length of carbon chain of the above amino acids. For it, structural factors such as steric, inductive, and hyperconjugation effects of the carbon chain were analyzed. It was found that the reactivity of these compounds is not affected by only one factor, but the influence of several factors and the formation of intermediate complexes could be included in these oxidative processes. © 1997 John Wiley & Sons, Inc. Int J Chem Kinet 29: 181-185, 1997.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
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