Abstract
The kinetics of oxidation of fructose by N-bromosuccinimide in acidic medium in the absence and presence of cationic, anionic, and nonionic surfactants has been measured iodometrically under pseudo-first-order condition. The oxidation kinetics of fructose by N-bromosuccinimide shows a first-order dependence on N-bromosuccinimide, fractional order dependence on fructose, and negative fractional order dependence on sulfuric acid. The kinetics is treated using Berezin’s micellar model that was previously used for the catalysis and inhibition of the reaction. The determined stoichiometric ratio was 1 : 1 (fructose : N-bromosuccinimide). The variation of Hg(OAC)2and succinimide (reaction product) has insignificant effect on reaction rate. Effects of surfactants, added acrylonitrile, added salts, and solvent composition variation have been studied. Activation parameters for the reaction have been evaluated from Arrhenius plot by studying the reaction at different temperatures. The rate law has been derived on the basis of obtained data. A plausible mechanism has been proposed from the results of kinetic studies, reaction stoichiometry, and product analysis.
Highlights
It is well known that aqueous charged interphases play an important role in the enhancement of the rate of chemical reactions [1,2,3,4,5]
This approach has been successfully applied to a wide range of chemical reactions in micellar solution, including mixed micelle, and in other types of association colloids, such as microemulsions and vesicle
Kinetics due to molecular bromine intervention was removed by the addition of mercury (II) ions, which removed Br− ions either as HgBr2 or as HgBr42−
Summary
It is well known that aqueous charged interphases play an important role in the enhancement of the rate of chemical reactions [1,2,3,4,5]. Aggregate effects on chemical reactivity are generally interpreted by using pseudophase models which treat micelles and water as separate reaction media, that is, separate phases or pseudophases. This approach has been successfully applied to a wide range of chemical reactions in micellar solution, including mixed micelle, and in other types of association colloids, such as microemulsions and vesicle. Fruit sugar, is a simple monosaccharide found in many foods. It is one of the three important dietary monosaccharides along with glucose and galactose. Journal of Soft Matter texture, and longer shelf life to the food products in which it is used
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