Kinetics and Mechanism of Oxidation of Some Simple Reducing Sugars by Permanganate Ion in Alkaline Medium

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dc.contributor.authorOdebunmi, E.O.
dc.contributor.authorOwalude, S.O.
dc.date.accessioned2019-10-22T08:24:00Z
dc.date.available2019-10-22T08:24:00Z
dc.date.issued2008-12-04
dc.description.abstractThe kinetics of oxidation of glucose, galactose, fructose, maltose and sucrose by alkaline permanganate anion has been studied. The reactions studied spectrophotometrically over a wide range of experimental conditions show that the rate of the reactions is enhanced by increase in pH, ionic strength, and temperature as well as the reactant concentrations. The mechanism has been proposed to proceed via the formation of enediol intermediate complexes and the order of reactivities of the sugars is fructose > glucose ≈ galactose > maltose > sucrose. The activation parameters were evaluated and lend further support to the proposed mechanism.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2982
dc.language.isoenen_US
dc.publisherIranian Chemical Societyen_US
dc.subjectKinetics and mechanismen_US
dc.subjectOxidationen_US
dc.subjectReducing sugarsen_US
dc.subjectEnediol intermediateen_US
dc.subjectPermanganateen_US
dc.subjectActivation parametersen_US
dc.titleKinetics and Mechanism of Oxidation of Some Simple Reducing Sugars by Permanganate Ion in Alkaline Mediumen_US
dc.typeArticleen_US

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