Abstract
A new sodium chlorite – iodide – acetylacetone chemical oscillatory reaction has been studied by the UV-Vis spectrophotometric method. The initial concentrations of acetylacetone, sodium chlorite, iodide, and sulfuric acid and the pH value have great influence on the oscillation observed at a wavelength of 570 nm for the starch–triiodide complex. There is a pre-oscillatory or induction stage and the amplitude and number of oscillations depend on the initial concentration of the reactants. Equations for the starch–triiodide complex reaction rate change with reaction time and the initial concentrations in the oscillation stage were obtained. The induction time decreases linearly with the initial concentration of acetylacetone or sodium chlorite but increases linearly with the initial concentration of sulfuric acid. The oscillation reaction can be accelerated by increasing the reaction temperature. The apparent activation energies at the induction stage and the oscillation stage were 61.02 and 61.36 kJ/mol, respectively, indicating that the two stages have similar reaction mechanisms. Generating the enol isomer by keto–enol tautomerism is an important step to constrain the time of the induction period.
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