Oxidation of d-fructose with vanadium(V): A kinetic approach
✍ Scribed by P. Olavi; I. Virtanen; Sinikka Kurkisuo
- Publisher
- Elsevier Science
- Year
- 1985
- Tongue
- English
- Weight
- 616 KB
- Volume
- 138
- Category
- Article
- ISSN
- 0008-6215
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
The oxidation kinetics of malic acid by vanadium(V) in aqueous sulphuric acid was investigated at 303 K by monitoring the appearance of vanadium(1V) at 760 nm. The reaction showed first-order behavior with respect to vanadium(V), malic acid, and hydrogen ion concentration, respectively, regardless o
## Abstract Vanadium(V) oxidation of D‐glucose shows first‐order dependence on D‐glucose, vanadium(V), H^+^, and HSO. These observations remain unaltered in the presence of externally added surfactants. The effect of the cationic surfactant (i.e., __N__‐cetylpyridinium chloride [CPC]), anionic surf
## Abstract The catalytic effect of individual conventional anionic surfactant, namely, sodium lauryl sulfate (NaLS), anionic gemini surfactant, namely, sodium salt of bis(1‐dodecenyl succinamic acid) (NaBDS), and mixed surfactant (NaLS + NaBDS) on the rate of oxidation of D‐fructose by alkaline ch
## Abstract The oxidation of D‐mannitol by cerium(IV) has been studied spectrophotometrically in aqueous sulfuric acid medium at 25°C at constant ionic strength of 1.60 mol dm^−3^. A microamount of ruthenium(III) (10^−6^ mol dm^−3^) is sufficient to enhance the slow reaction between D‐mannitol and
## Abstract For Abstract see ChemInform Abstract in Full Text.