Oxidation of D-Glucose and D-Fructose by N-Bromosaccharin in Aqueous Acetic Acid Medium in Presence of NaLS: A Comparative Study

Abstract

The oxidation of D-Glucose and D-Fructose was monitored iodometrically by N-Bromosaccharin in the aqueous acetic acid medium in presence of NaLS (Sodium Lauryl Sulphate). Reaction demonstrated that oxidative species HOBr and H2O⊕Br were involved in the acidic oxidation of Carbohydrates. It was established that respective acids of carbohydrates gluconic acid and arabinoic acid were the oxidation products. Respective acids of carbohydrates were the results of reactive HOBr in acidic conditions. The reaction follows first-order kinetics with respect to HOBr, Glucose, Fructose, and [H+] uniformly and is homogeneous. The Effect of varying salt electrolyte concentration was insignificant showing that the molecular species was involved in the rate-determining step. The Reaction was monitored at 600C (±10C) temperature and thermodynamic activation parameters were determined. Binding parameters have been calculated by analyzing the data using the model suggested by Menger Portnoy and Piszkiwicz's model. Kinetic studies, stoichiometry of the reaction and product analysis have been proposed for the oxidation of sugars in the presence of NaLS.