The kinetics of formation of N-diketohydrindylidenehistidinatocopper(II) complex has been investigated in the presence of cationic cetyltrimethylammonium bromide (CTAB) surfactant in aqueous medium (pH Ο 5.0). Similarly in aqueous solution, the reaction followed irreversible first-order kinetics wit
Micellar and salt effects on the interaction of [Cu(II)-Gly-Gly]+ with ninhydrin
β Scribed by Mohd. Akram; Neelam Hazoor Zaidi; Kabir-ud-Din
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 297 KB
- Volume
- 39
- Category
- Article
- ISSN
- 0538-8066
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β¦ Synopsis
Abstract
The effect of cationic micelles of cetyltrimethylammonium bromide (CTAB) on the kinetics of interaction of copper dipeptide complex [Cu(II)βGlyβGly]^+^ with ninhydrin has been studied spectrophotometrically at 70Β°C and pH 5.0. The reaction follows firstβ and fractionalβorder kinetics, respectively, in complex and ninhydrin. The reaction is catalyzed by CTAB micelles, and the maximum rate enhancement is about twofold. The results obtained in the micellar medium are treated quantitatively in terms of the kinetic pseudophase and Piszkiewicz models. The rate constants (k~obs~ or k~Ξ¨~), micellarβbinding constants (k~S~ for [Cu(II)βGlyβGly]^+^, k~N~ for ninhydrin), and index of cooperativity (n) have been evaluated. A mechanism is proposed in accordance with the experimental results. The influence of different inorganic (NaCl, NaBr, Na~2~SO~4~) and organic (NaBenz, NaSal) salts on the reaction rate has also been seen, and it is found that tightly bound/incorporated counterions are the most effective. Β© 2007 Wiley Periodicals, Inc. Int J Chem Kinet 39: 556β564, 2007
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ions frequently varies with the topography of the protein In this investigation, we measured the influence of pH value surface and the chemistry and physical conditions of the and salt concentration on the heat of interaction between imidazole interaction conditions. Although mechanisms have been pr
viewed by Wong (8), and the interaction behavior of immo-In this investigation, employing a highly sensitive microcalorimbilized metal ions in PEG liquid phases and in solid phases eter, we measure the influence of pH value and salt concentration with proteins have been systematically explored in pr