Mössbauer effect studies on thermal decomposition of iron(III) hydroxy- and amino-benzoates

Abstract

The thermal decomposition of iron(III) aminobenzoates (o-, m-, p-) and iron(III) hydroxybenzoates (p-, m-, p-) have been investigated from ambient temperature to 873 K in air using derivatography DTG-DTA-TG, Mössbauer, IR spectroscopy and XRD. The importance of Mössbauer spectra recorded at various stages of heating, without separating the product mixture, in studying the mode of decomposition is highlighted. The intermediates (e.g., Fe(II)-species) were confirmed. The nature of water of hydration and the order of stability (p->m->o-) have been investigated from decomposition temperatures. The kinetic model and parameters have been investigated for dehydration.